Roasted Delicata Squash
Source: EatingWell Test Kitchen- Recipe modified by Tosin Ajala
Serving size: about 1 cup
Servings per recipe: 4
Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey.View Nutrition Facts
- 2 pounds delicata squash (about 2 large squashes)
- 1 medium red onion, sliced
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh or dried rosemary
- Preheat oven to 425°F.
- Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
- Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
- Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Images taken from: http://www.eatingwell.com/recipe/250176/roasted-de...
More About Delicata Squash
How to Select
Select a squash that is firm, heavy for its size and has an even cream color. A ripe delicata squash will be yellow with green striations on its rind. Unripe delicata squashes are light green. Avoid squashes that have soft spots, dull and wrinkled skin or that are extremely light for their size.
How to Store
Short term: Keep in dry, dark place, in paper bag. Long term: Pack in paper bags. Keep in dry, cool place, such as areas of basement or pantry. Use within 2-6 months. Check regularly for mold. Freeze: Boil or bake until soft, pack in containers and freeze.
How to Prepare
Rinse in cold water. Cut and scoop out seeds. Squash is cooked when a fork easily pierces skin and meat. Steam, microwave, or boil until tender. Bake or roast whole or halves. Purée squash meat after cooking and use for pies, pancakes, cookies, breads and sweet soups. Stuff with fillings. Good with maple syrup, brown sugar, cinnamon, honey, nuts, and fruit.