https://theheatons.weebly.com/musing-from-our-woods/maple-roasted-delicata-squash
for over a year and was ready for something new. The above photo is divine, making me want to have dinner that their house!
Reading the recipe I realized it was asking for 5 squash, a tad overload for 2 people. It suggest 1 squash for 2 servings if it is one part of a dinner menu. I decided on one squash and an a la Estancia recipe. Here is the short version:
425, covered in tinfoil for 20 minutes, then uncovered for 20 more minutes. Very yummy!
For those who need an actual recipe, here is the original:
Ingredients
- 6 Delicata Squash
- 2 tablespoons butter
- ½ teaspoon thyme leaves fresh chopped
- ½ teaspoon sage
- ½ teaspoon rosemary
- 2 ounces parmesan cheese shreds
- 1 teaspoon garlic salt
- Preheat oven to 400F.
- Wash Delicata Squash and dry them. I cut off both ends and then stuck a small spoon inside to scoop out the seeds (from both directions.) Use a mandolin or the slicer of your food processor (unlikely they will fit but if they do) to slice them thin. I have a cheapy mandolin and it worked just fine. Use it on the thickest setting. It’s not super easy to cut them into rings but it isn’t any more difficult than using a mandolin on a raw potato.
- In a large bowl, toss the rings with melted butter, herbs and salt. (I had to break it into two batches.)
- Butter the sides and bottom of your pan. Arrange Delicata squash in a cast iron or oven-safe pan
- Top with the desired amount of cheese and place the dish in the oven.
- Bake for 20 minutes covered with aluminum foil and then uncover for the last 20 minutes. If you find the tops start to get too browned just put the cover back on. The cover also helps steam them so they get super soft.
- Garnish with fresh thyme leaves.