Recipe of the Week - Roasted Delicata Squash
Posted on September 26, 2018 | Recipe
We are big fans of delicata squash. This oblong winter squash is cream colored on the outside with green stripes and has a sweet yellow-y orange flesh inside. Plus the skin is so tender you can scrape out the seeds, slice up, and roast! No wrestling and squash-wrangling necessary. This recipe from Things I Made Today is simple enough to replicate on a week night, but is also special enough to delight some guests at an upcoming fall meal!
- 2 TBS olive oil
- 1 tsp maple syrup
- 1½ lbs Delicata squash, cut in half lengthwise, cored, then cut into ½ inch moons
- ½ tsp Kosher salt
- 2 tbs walnuts, chopped
- ¼ cup Parmesan cheese, grated
- 2 TBS parsley, chopped
- Preheat over to 400F.
- In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping half way, until squash is soft and nicely browned.
- In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.
- Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.