Serves 4 side servings
If you don't know about delicata squash, I am excited to introduce it to you. If you do know delicata squash, this recipe has a warm, rich, and zesty twist - you're gonna love it!
So one of my favorite things about delicata squash is how easy it is to make! Have you ever spent what feels like an hour preparing a butternut squash? Or come close to losing fingers cutting a spaghetti squash in half? Well I have, but not on delicata squash because you can cut through and eat the skin! Just cut it in half long ways, scoop out the seeds, make slices that look like half moons, and roast! It has a brown sugar flavor that pairs so well with a warm and savory sauce.
And PS - I have tips on how to prepare other squashes too while keeping your sanity and digits in tact, but more on that later!
Ingredients:
2 Delicata squash (Cut in half long ways, scoop out the seeds, slice half-moons)
3 tablespoons of butter
1 tablespoon maple syrup
2 tablespoon vegetable stocks
¼ teaspoon Aleppo pepper
½ cup Pomegranate seeds
¼ cup Pumpkin seeds
Balsamic glaze
Instructions:
Preheat oven to 400
On a baking sheet, toss the delicata squash with 1 tablespoon of olive oil
Bake for 30 min
While the squash is baking, Simmer butter in a medium saucepan over medium heat until golden and fragrant, 3-5 min. Remove from heat.
Add maple syrup, vegetable stock, Aleppo pepper, salt and pepper to the brown butter.
Toss the squash with the brown butter sauce, assemble on a serving dish, top with pumpkin seeds and pomegranate seeds, dress with the balsamic glaze, serve, and enjoy!
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