Delicata Squash With Chestnut Honey Recipes

ROASTED DELICATA SQUASH WITH HOT HONEY

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
• Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

ROASTED DELICATA SQUASH WITH HONEY AND STILTON

Steps:

• Preheat the oven to 375 F.
• Cut the delicata squash lengthwise, remove the seeds and slice each half into ½" slices.
• Place on a parchment paper lined baking sheet. Season with salt and pepper and toss with some olive oil and a tablespoon of honey. Roast for about half an hour (15 minutes on each side), or, until tender and caramelized around the edges.
• In a small skillet combine the pecans with a little olive oil and set over medium heat. Cook, stirring often for about 4-5 minutes. Remove from the heat, season with salt and pepper and mix in the remaining honey. Taste and adjust the seasoning.
• In the same skillet, toast the hazelnuts (if using) and then grind (or chop) them finely.
• Break up the cheese, or crumble it and set aside.
• Once the slices of the delicata squash are roasted and caramelized around the edges, let them cool slightly and place them on a large plate. Top with the toasted nuts, the crumbled cheese. Serve as a side dish or as a light meal.

BAKED DELICATA SQUASH RINGS WITH HONEY MUSTARD DIPPING SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
• Use a metal teaspoon to scoop out the seeds from the rings.
• In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
• In another bowl, beat the eggs. Add the flour to another bowl.
• Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
• Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
• Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
• Serve the squash rings with the dipping sauce.
• Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
• Enjoy!

DELICATA SQUASH WITH CHESTNUT HONEY

Steps:

• Preheat the oven to 375°F.
• Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into 3/4- to 1-inch slices. The slices should resemble half-moons.
• Divide the olive oil between 2 sauté pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.
• Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.
• Arrange the squash in a single layer in a small baking dish, drizzle with the honey, and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.