Don’t hate me. I love hummus. I really do. But we can do better than hummus and pita as our contribution to a friend’s holiday dinner, can’t we?
I’ve got ya covered. They’ll be calling you Ina by the end of the night. This roasted delicata squash is so festive, ridiculously simple, and tastes so buttery and rich you’d think it was bad for you.
Add a little sprinkle of pomegranate seeds and drop the mic.
Food La La Recipe: Roasted Delicata Squash
Serves: Side dish for 3
- · 1 delicata squash
- · 1 TBS olive oil
- · 1 tsp sea salt
- · 1 tsp pepper
1. Preheat oven to 415 F
2. Cut ends off squash then stand up on cutting board and cut lengthwise (WHY? #1)
3. Scoop out seeds and discard (or you can roast them like pumpkin seeds!)
4. Slice both halves into ¼” slices (will look like half moons)
5. Toss with olive oil and salt/pepper and spread out in an even layer (WHY? #2) on parchment lined baking sheet
6. Bake about 8 minutes, then flip pieces over so they caramelize on both sides.
7. Bake another 5-10 minutes until they’re soft.
PSST! SOME RECIPE NOTES:
WHY? #1: Squash is always easier to cut when you have two flat ends. You can use this same method with other fruits and vegetables with rounded ends: watermelon, cucumber, zucchini, spaghetti squash)
WHY? #2: If you overcrowd your pan, the squash will steam and get mushy instead of caramelizing and roasting. (Think about sweet potato fries that are mushy instead of crispy.)