Fun with Layers- Delicata Squash Salad

Some may get sad when the cold weather hits and people begin to bundle up, but I say it’s all for the better. There are so many fun things you can do with what fall throws at you. When leafs begin to fall and clouds start to roll in a new kind of sexiness starts to precipitate. The scents and smells that get you to bundle up add a romantic tone to getting down.

Fall is in the air, and that means a chilliness starts to filter in. A good shiver up your spine makes all your nerves stand on end. It’s exciting, a whole new season with new colors, smells and tastes. It’s a time of year where you get to pull out all those warm pieces that have been hiding away, dying to come out and play. And when layers come on, it’s inevitable they must come off.  Anyway you do it, it’s fun. Throw them off heated and furious, ready to ravage or gently tug and pull and the top coverings, giving subtle hints of what’s to come.

There’s something so enticing about stripping down each individual layer to find tasty treasures discretely hidden out of view. The layers themselves are half the sexiness. There is care assigned to each individual one. Sexy with purpose whether esthetic, practical or sensual.

I love to make a show of it! Thoughtfully building up layer upon layer of tantalizing textures and colors. Then slowly stripping away each one, lingering here and there to savor the effect and letting it muddle with the previous, keeping the taste buds guessing. The mind heightens with anticipation as each layer teases the senses and makes you crave more. 

To get things going this Fall I decided to do a little layering strip tease that’s easy but very effective. It’s got all the right things going. A high and proud physique, dripping with sweet juices, a myriad of colors, moist orbs hidden inside expecting crevices and a sticky finish from a creamy center. Who wouldn’t want to strip down to that?!

In this recipe delicata squash salad recipe, roasted portobello mushrooms sink inside the sticky Delicata hole and get creamed with goat cheese and finished with a sweet and sticky pomegranate infused balsamic. Layer up! 

delicata squash with goat cheese and portobello mushroom

Candied Delicata Squash and Portobello Mushroom Salad with Goat Cheese and Pomegranate Balsamic

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Serving Size: 4

Candied Delicata Squash and Portobello Mushroom Salad with Goat Cheese and Pomegranate Balsamic

If you're not into the tower, simply toss the ingredients with arugal and serve as a salad.


  • 2 Delicata squash
  • 1/2 brown sugar
  • 2 teaspoons butter
  • 10 portobello mushrooms
  • 1 tablespoon olive oil
  • 2 cups balsamic vinegar
  • 1 pomegranate
  • 1 cup goat cheese
  • salt and pepper to taste


  1. Get hot- Preheat oven to 400 degrees
  2. Lay some sugar on me- slice delicata squash into 1/2 inch slices (remove all seeds), lay on a baking sheet and sprinkle with sugar and a few nobs of butter, place in oven and bake for 40 minutes
  3. Top of- wash mushrooms and season with salt pepper and olive oil, bake in oven for 15 minutes
  4. Penetrate- throw balsamic vinegar and pomegranate seeds in a saucepan and cook till balsamic is thick and sticky, set aside
  5. Stack- Layer delicata squash with goat cheese and top with a portobello mushroom, add more goat cheese and another layer of delicate, repeat to desired height
  6. Drizzle- Drizzle the balsamic reduction over the tower and around the sides of the plate, sprinkle with goat cheese and pomegranate
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