Roasted Delicata Squash w/ Fresh Mozzarella
The delicious cheese that is made fresh and packed in water.
It is one of the few cheeses that I eat a few times per week, I love it, and it is made locally at so many Italian American groceries here in NJ.
I roasted some delicata squash and added that to the cheese, and served over arugula, while still warm.
This was fantastic!
If you really need a recipe, then go to 101 Cookbooks. Heidi Swanson roasts her squash with chiles and garlic (which I added the last 15 min of roasting, as to not burn the garlic). Really delicious.
To roast the squash: Slice the delicata in half, and scoop out the seeds (remember, you can eat the skin, so leave the skin on).
Lay half moons on a lined baking sheet and drizzle with olive oil and kosher salt.
Roast about 20-25 minutes, turning half way in between roasting.
I added a few chopped cloves of garlic and slices of hot peppers towards the end of the roasting process.
Plate over arugula and spread hunks of fresh mozz all over the plate.
Drizzle with good olive oil and some balsamic vinegar just before serving.
So good.
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