Let me elaborate. FOUR INGREDIENT** roasted delicata squash.
How pretty is this for only four ingredients?
And it’s even more delicious.
Though not a big veggie fan (as you know), I am a big ROASTED veggie fan, and I especially love winter squash served this way. And while I’ve made roasted acorn and butternut squash often over the years, I’ve never used delicata squash. But this article in The Kitchn caught my eye, and as I was working on this mini “sides” series, the timing was perfect!
Guys – I LOVE delicata squash! Not only is it much easier to cut into than its winter counterparts, you don’t need to peel it. This is game changing (in the squash world, anyway – or maybe it’s just in my world), and seriously slashes prep time.
The whole thing came together in under 10 minutes, and roasted, hands-off (with the exception of a half-time flip) in the oven.
Check out the original post for other variations, and let me know which one you make!
from The Kitchn
2 medium delicata squash, trimmed, halved lengthwise and seeds and pulp removed
2 tablespoons olive oil
2 garlic cloves, minced
salt and pepper
1/4 cup grated parmesan cheese
1/4 cup chopped parsley
Pre-heat the oven to 425 degrees. Slice the squash crosswise into 1/4″ thick slices and place on a baking sheet.
Combine the olive oil and minced garlic in a small bowl and pour over the squash; toss to coat. Spread slices in an even layer and season with salt and pepper. Roast for 25 minutes, flipping slices halfway through. Sprinkle with cheese and roast for another 5 minutes, or till melted. If you like, turn the oven up to broil and continue cooking till deep golden brown, watching carefully to avoid burning. Garnish with parsley leaves; serve immediately.
This delicious recipe brought to you by Sheri Silver
**Yes there are actually 7 ingredients – but in the food blogging world we assume that you have olive oil, salt and pepper on-hand.