Roasted Delicata Squash
By Chef Amanda DeLaura
It is officially sweater weather, which means its officially squash season, which means we can all finally geek about which squash is our favorite (or least favorite for that matter). I love delicata squashes; they’re beautiful, flavorful and something abnormal than the typical butternut or spaghetti squash. Buy yourself a few from your local market and get roasting. Bon appétit!
Makes 4 servings, as a side
1 large delicata squash 1/2 white onion
2 Tbsp olive oil
2 Tbsp everything bagel seasoning (the blend at Trader Joe’s is my favorite) Salt & pepper, to taste
Fresh tarragon, chives or oregano, minced
- Preheat your oven to 375ºF convection bake (or 385ºF if you don’t have convection and your oven tends to run cool). Line a large baking sheet with parchment paper and set aside.
- Rinse and dry your delicata Cut in half down the length of the squash and scoop out the internal seeds and pulp. A big spoon works best for this. Slice each half into 1/4” pieces and place in a large bowl. Cut your onion into 1/8” slices and add to the bowl. Toss with the olive oil and place on the prepared baking sheet, making sure the squash pieces do not overlap to prevent them from steaming. Bake for 20 minutes.
- Remove from the oven, sprinkle with the bagel seasoning and return to the oven for 10 minutes or until beginning to brown. Season with salt and pepper, plate and garnish with herbs. Enjoy as a side for a protein or top over a nice kale salad.
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