Roasted Delicata Squash and Quinoa Salad with Pepitas, Dried Cherries and Burrata

Pairs well with: Vermentino

Sweet Delicata squash and creamy burrata team up to balance the Vermentino’s vibrant acidity, and the nuttiness from the pepitas instills a long and pleasing finish reminiscent of ripe apricot. This side dish will shine alongside your Thanksgiving turkey!

INGREDIENTS:

2 C cooked quinoa
2 each, Delicata squash
1/2 C toasted pepitas (pumpkin seeds)
1/2 C dried cherries
1 T + 1 t apple cider vinegar
4 T extra virgin olive oil
Salt and pepper, to taste
12 oz burrata

TECHNIQUE:

Preheat oven to 425 degrees F. Cut squashes in half and scoop out the seeds. Cut each squash in 1/2-inch pieces and toss with 2 tablespoons of the olive oil. Add salt and pepper to taste. Roast the squash on a lined sheet pan until cooked and slightly caramelized, approximately 20 minutes. While still warm, toss with quinoa, pepitas and dried cherries. Add vinegar and the remaining 2 tablespoons of olive oil. Toss and season to taste with salt and pepper. Serve on a platter and garnish with pieces of burrata.

Note: This dish can be prepared ahead of time and warmed in the oven. Be sure not to dress the salad or garnish with burrata until ready to eat.