Roasted Delicata Squash
Ingredients
The squash and shallots
-
2
whole
Delicata Squash
-
4
whole
shallots
-
2
tablespoons
olive oil
-
3
tablespoons
maple syrup
-
1
teaspoon
salt
-
½
teaspoon
pepper
The optional glaze
-
⅓
cup
apple cider vinegar
-
3
tablespoons
maple syrup
-
½
teaspoon
Aleppo chili flakes
-
1
teaspoon
cumin seeds
-
a pinch
salt
Garnish
-
⅓
cup
toasted, crushed hazelnuts
-
to taste
fresh Italian parsley
Instructions
- Preheat the oven to 425°F.
- Wash the squash and slice it into ½-inch rings, removing the seeds.
- In a bowl, combine the squash and quartered shallots, then drizzle with olive oil and maple syrup, adding salt and pepper to taste.
- Toss to coat evenly and spread on a parchment-lined sheet pan in a single layer.
- Roast for 20 minutes, checking every 5 minutes until deeply golden.
- For the optional glaze, combine apple cider vinegar and maple syrup in a saucepan, adding cumin seeds and Aleppo chili flakes, and simmer until thickened.
- Once the squash is done, place it on a platter, scatter the shallots, top with hazelnuts, and drizzle the glaze over.
- Garnish with Italian parsley and serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
218
Total fat
8.8g
Total carbohydrates
34.8g
Total protein
3.3g
Sodium
401.4mg
Cholesterol
0mg
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