See this post for more favorite Thanksgiving recipes, and don’t forget the pumpkin pie or apple crumble for dessert! It pairs wonderfully with other autumn side dishes like green bean casserole, mashed potatoes, and roasted Brussels sprouts. This recipe is delicious hot from the oven, but you can also prep it a few hours in advance! (Find the make-ahead instructions in the recipe below.) As a result, it’s a great candidate for a special occasion meal or Thanksgiving feast. Roasted Delicata Squash Recipe Serving Suggestions Drizzle the remaining dressing on top just before serving, and enjoy!įind the complete recipe with measurements below. Next, pop the final dish back in the oven for a few minutes, to wilt the kale slightly. When they’re tender and caramelized, toss them with the kale, apples, herbs, and the tangy cider-Dijon dressing. You’ll start by roasting the squash and onions. A tangy apple cider-Dijon vinaigrette – I couldn’t resist combining apple cider vinegar and apples to make this recipe a real fall celebration! Its tangy flavor makes the whole thing pop.Sage and thyme – Their cozy flavors make this dish taste like autumn!.Kale – It adds beautiful flecks of green.Roasted pearl onions – For savory, caramelized flavor.In addition to the apples and squash, here’s what you’ll need to make it: It’s aromatic, sweet, and tangy – a favorite side dish in our house. It stuck with me, so when I got home, this first thing I made was my own apple + squash recipe. It was a beautiful, flavorful combination of roasted delicata squash, apples, and a sort of tangy vinaigrette. A few years ago, Jack and I visited the Sub-Zero and Wolf headquarters in Madison, and a dish we enjoyed there inspired me to make this recipe. I’m always excited to eat roasted delicata squash, but I especially love it in this recipe. Roasted Delicata Squash with Apples and Sage (see below!).Roasted Delicata Squash & Creamy Blue Cheese Sauce.That’s it! Enjoy the roasted delicata squash on its own, or use it in any of these delicata squash recipes: Toss to coat, and spread it in a single layer on a parchment-lined baking sheet.įinally, bake! Transfer the baking sheet to a 425° oven and bake for 20-25 minutes, until the squash is completely tender and golden brown. Drizzle the chopped squash with olive oil, and season it with salt and pepper. Finally, cut the seeded squash halves into thick slices. Then, use a spoon to scoop out the seeds and the stringy flesh. Here’s how it goes:įirst, cut the squash. Because you can eat the skin, there’s no need to peel the squash before you chop it. My method for cooking delicata squash takes under 30 minutes total, with just a few minutes of active prep. One of my favorite things about delicata squash is how easy it is to prepare. This recipe is a show-stopping side dish, but if you’re looking for something simpler, just roast the squash, and eat! At this time of year, it’s creamy, sweet, and delicious all on its own. Made with kale, pearl onions, apples, and sage, it’s packed with sweet and savory autumn flavor. Below, you’ll find my go-to method for roasting it, as well as one of my favorite delicata squash recipes (pictured above). That’s right – you don’t have to peel it! In fact, the combination of the creamy flesh and the chewy skin is so good that I think it’s better with the peel on.ĭelicata squash is at its best in early-mid fall, so now is the perfect time to cook it. Thanks to its small size and thin, edible skin, it’s super easy to work with. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. But delicata squash is my favorite by far. If you’ve never roasted delicata squash before, get ready to fall in love! When winter squash appears at farmers markets and grocery stores each year, I’m excited to get my hands on all of it – acorn squash, butternut squash, sugar pie pumpkins, and more.
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