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Simple Roasted Delicata Squash
Simple Roasted Delicata Squash
Preheat oven to 425 degrees. Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.
Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt. Serve as a side dish with the rest of your dinner.
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Delicata Squash Bake
Delicata Squash Bake
SQUASH
DRESSING
TOPPINGS
Preheat oven to 400 degrees F (204 degrees C).
Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash) and toss with oil and sea salt, then arrange in a single layer.
Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it’s done when fork tender, golden brown, and slightly caramelized.
While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
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Dutch Cucumber Salad
Dutch Cucumber Salad
Wash and peel cucumbers. Slice or cut in rounds as thin as possible cukes & onions.
Place in bowl and cover with vinegar. Add 3-5 heaping tablespoons of sugar, Mix well.
Chill and serve. This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days — in a tightly sealed jar in the refrigerator — JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.
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