ROASTED DELICATA
This yummy side goes great with any dish. Serve delicata halves with any main dish. Yummy!
Provided by Jessica
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down.
- Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.
Nutrition Facts : Calories 116 calories, Carbohydrate 22.5 g, Fat 3.6 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg, Sugar 4.7 g
ROASTED DELICATA SQUASH
You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 27m
Yield 2
Number Of Ingredients 4
Steps:
- Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 31.3 g, Fat 7.1 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1171.9 mg, Sugar 6.6 g
SPICY ROASTED DELICATA SQUASH
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
- Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
- Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
- While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
- Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.
WHOLE-ROASTED STUFFED DELICATA SQUASH
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash. You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty. Unless you are serving it as a side dish, avoid the temptation to cut the squash vertically, to create boats for the stuffing. Boats are for side dishes. They are halves of a whole. For a main course, serve a squash per person, standing tall on each plate.
Provided by Sam Sifton
Categories dinner, main course, side dish
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled baking sheet.
- Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.
- Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add blue cheese and cranberries. Stir to combine.
- Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture with salt and pepper.
- Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2 tablespoons of butter into 6 pieces, and top each squash with a dot of butter. Roast squash until the flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.
- Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or less as a side dish.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 909 milligrams, Sugar 10 grams, TransFat 0 grams
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