This is not a complete recipe but it IS one of my favorite fall-squash-related things. Whenever I get my hands on a delicata squash, I tell myself to try something new with it, but I never can.
Slice up one or two delicata squash. LEAVE THE SEEDS IN and the skins on, and discard the ends. Slices should be no more than 1/2 inch thick.
Toss the slices in a bowl with enough olive oil to generously coat them, plus salt. Lay them out on a baking sheet and drizzle with just a liiiiittle bit of honey, then flip them over so the honey side is down.
Bake at 350 until the bottoms are a deep, caramelized brown and the edges are wrinkling and caving in - about a half hour. The seeds will get a little crispy and the squash itself will be completely soft, as will the skins.
Eat them hot as a side dish, hot or cold as a snack, or chopped up as a salad ingredient.
Slice up one or two delicata squash. LEAVE THE SEEDS IN and the skins on, and discard the ends. Slices should be no more than 1/2 inch thick.
Toss the slices in a bowl with enough olive oil to generously coat them, plus salt. Lay them out on a baking sheet and drizzle with just a liiiiittle bit of honey, then flip them over so the honey side is down.
Bake at 350 until the bottoms are a deep, caramelized brown and the edges are wrinkling and caving in - about a half hour. The seeds will get a little crispy and the squash itself will be completely soft, as will the skins.
Eat them hot as a side dish, hot or cold as a snack, or chopped up as a salad ingredient.
No comments:
Post a Comment