Roasted Delicata Squash Recipe
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(12)
Ingredients
6 servings
- 2 Delicata Squash, sliced into 1/2 inch rings, seeds removed ( leave skin on, it’s edible)
- 4 shallots, quartered lengthwise
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon Aleppo chili flakes (optional)
- 1 teaspoon cumin seeds (optional)
- pinch salt
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Preparation
Step 1
Preheat oven to 425F
Step 2
Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If you are in a hurry you can slice the delicata squash in half, lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).
Step 3
Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).
Step 4
Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.
Step 5
While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.
Step 6
When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)
Step 7
Scatter with Italian parsley and serve immediately.
Step 8
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