2 large delicata squash, sliced ½ inch thick with seeds removed
2 teaspoons ground coriander
2 teaspoons garlic powder
¼ cup extra virgin olive oil
2 cups grated parmigiano reggiano cheese, plus more for shaving over the salad
Cracked black pepper
1 box watercress
Juice from 1 lemon
Kosher salt
Preparation
Wash and prepare your delicata and preheat the oven to 425 degrees.
In a large mixing bowl, combine the delicata, coriander, garlic powder, and olive oil with salt and pepper to taste.
Spread the grated parm across a baking sheet. You can use parchment paper or an oven-safe silicone mat to prevent sticking. Place the seasoned delicata squash in an even layer on top of the parm. Bake for 20 minutes or until the cheese is toasted and the squash is tender and can be poked with a fork.
As it cooks, toss the watercress with lemon juice, olive oil, and salt and pepper.
When the squash is cooked, remove it from the oven and plate it underneath the salad. Shave more parm over the salad.
