Brasserie's Roasted Delicata Squash Salad

delicata squash salad
delicata squash photo by carmen troesser

This Austrian oil boasts a strong dichromatism, so you get a fun color play: In the bottle it’s a deep reddish-brown; drizzle and you get dark green. The flavor? Intense nutty pumpkin seed.

Use it: Because pumpkin seed oil has a relatively low smoke point, use it as a condiment rather than heat it and lose the nuance of flavor. For salad dressing, it pairs well with apple cider vinegar or sweet wine vinegar. Try dipping bread in the oil or using it as a finish for beef carpaccio or oven-roasted winter vegetables. For some pumpkin decadence, swirl it atop pumpkin soup or drizzle it over pumpkin pie.

Find it: Vom Fass, 7314 Manchester Road, Maplewood, 314.932.5262


2 small Delicata squash
Olive oil to taste
Salt and freshly ground pepper to taste
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
4 Tbsp. mild French olive oil
2 Tbsp. pumpkin seed oil
4 cups arugula
2 Tbsp. toasted pumpkin seeds
2 oz. shaved Comte cheese or other French mountain-style cheese such as Pleasant Ridge Reserve


• Preheat the oven to 350 degrees.

• Split and seed the squash and cut into ¼-inch slices.

• Toss the squash with the olive oil, salt and pepper and roast for 15 minutes. Remove from the oven and set aside.
• Meanwhile, prepare the vinaigrette by whisking together the vinegar, mustard, salt and pepper.

• While whisking, slowly drizzle in the olive oil and pumpkin seed oil until emulsified. 

• Spread the squash in a single layer on a large serving plate. 

• Toss the arugula in the vinaigrette and place atop the squash.

• Garnish with the toasted pumpkin seeds and shaved cheese.