Expand your roasted squash recipes with this easy salad. Or start auditioning squash recipes for your upcoming holiday menus. The recipe uses delicata and acorn squash, which are available at the Lenexa Farmers Market. With both squash varieties, you can eat the skin to get the full nutritional value from the veggie. 

Delicata squash has a thinner skin, while acorn squash skin has a little more bite that gives the recipe a great texture. Adjust the recipe if you prefer one squash over the other. It will be delicious either way.

Servings: 4

Ingredients

• 1 delicata squash, halved lengthwise, seeded and cut into ¼ inch slises
• 1 acorn squash, halved lengthwise, seeded, and cut into 1/2-inch wedges
• 3 small (6-ounce) red onions, cut into 1-inch wedges
• 1 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons plain whole-milk yogurt or sour cream
• 2 tablespoons fruit vinegar (try blueberry flavored from Locally Good)
• 1 teaspoon honey (Bos Hill Blooms or Next to Nature Farm)
• 1/4 teaspoon dried oregano
• ¼ teaspoon thyme
• Freshly grated Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 425°F. Toss together squash, onion, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet; spread in an even layer. Roast in preheated oven 25 minutes or until squash and onions are beginning to brown.
2. Meanwhile, whisk together yogurt, vinegar, honey, oregano, thyme 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl.
3. Transfer roasted squash mixture to a serving platter; drizzle with dressing. Garnish with grated cheese.