winter delicata squash bowl with hazelnut gremolata
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ pound chanterelle mushrooms
  • 1 shallot, thinly sliced
  • 2 delicata squash (about 1 pound)
  • 2 Fuyu persimmons, peeled and sliced into ¼-inch pieces
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 cup millet
  • ½ teaspoon salt
  • For the gremolata:
  • ⅓ cup hazelnuts
  • 1 cup parsley
  • 1 small clove garlic, minced on a Microplane or finely diced
  • 1 teaspoon Meyer lemon zest (or about 1 lemon)
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 teaspoon sherry vinegar
  • ½ teaspoon honey
  • ½ teaspoon salt
  • freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  1. Pre-heat the oven to 425 degrees.
  2. Line two baking sheets with parchment paper. Use a paper towel to brush any dirt off the mushrooms and trim any tough ends. Cut larger pieces in half or quarters if needed then toss the mushrooms and shallots with 2 tablespoons of olive oil and season with salt and pepper and spread out in a single layer on one of the prepared baking sheets.
  3. Trim the ends off the squash, cut in half lengthwise and scoop out the seeds with a spoon. Cut the squash into ¼-inch pieces, add to a large bowl along with the persimmons and toss with the remaining tablespoon of olive oil. Season with salt and pepper. Roast the mushrooms and squash for 15-20 minutes until they are soft to the touch, and start to caramelize.
  4. While the vegetables are roasting, prepare the millet. Rinse the millet in cold water and add to a small saucepan along with two cups of water and ½ teaspoon salt. Bring the millet to a boil, reduce the heat to medium-low and cook for 18-20 minutes until all the liquid is absorbed and the millet is fluffy and cooked but not mushy.
  5. To make the gremolata finely chop the parsley and add to a bowl along with the garlic, lemon zest, lemon juice, sherry vinegar, honey, salt, and pepper. Stir well and then add the olive oil. Taste and adjust seasoning as desired, a bit of extra salt, a touch more lemon juice or some honey if it's too tart for your liking.
  6. To serve, toss the millet together with the squash, mushrooms and persimmons with a tablespoon or two of the gremolata. Serve with extra sauce drizzled on top or on the side.
Recipe by Scaling Back at