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Delicata Squash Marinated with Cilantro Vinaigrette

Ben Lustbader - Giant
Chicago, IL

Chef demonstration
Soups & Sides

  • 1/2 yellow onion, roughly chopped
  • 2 Thai bird chilies 
  • 6 garlic gloves 
  • 1 tablespoon lemongrass
  • 1/2 tablespoon fresh ginger
  • 1/2 cup cilantro, loosely packed
  • 1 cup mint, loosely packed
  • 1/2 cup Thai basil, loosely packed
  • 2 tablespoons sunflower seeds
  • 1/2 tablespoon sugar
  • 2 tablespoon fish sauce 
  • 1/2 teaspoon sesame oil
  • 3/4 cup sunflower oil 
  • 2 limes, juiced 
  • Delicata squash, halved, seeded, and sliced 
  1. Add the onions to a blender and puree until they release their water.
  2. Begin feeding the chilies, garlic, lemongrass, and ginger, followed by the herbs.
  3. Use a little of the fish sauce to loosen up the puree if needed, then add sunflower seeds, sugar and all remaining fish sauce.
  4. Slowly stream the sunflower oil. 
  5. Add the sesame oil, and finally the lime juice. 
  6. Sautee the sliced Delicata squash in a small amount of vegetable oil on the stovetop. Season to taste with salt. Allow to cool.
  7. Toss the squash with the sauce. 
  8. Garnish with fried pumpkin seeds and queso fresco or goat cheese, if desired.

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