Roasted Delicata Squash With Honey And Stilton Food

HONEY-ROASTED DELICATA SQUASH WITH POMEGRANATES AND WALNUTS

Steps:

• Preheat the oven to 425°F. Wash and scrub the delicata squash. Cut the ends off of both sides to create a flat surface. Cut it in half lengthwise and scrape out all the seeds and fibrous threads with a spoon. Cut the squashes into ¼" to ½" half moons.
• Lay the half moons on 2 metal baking sheets and drizzle 2 tbsp honey, 1 tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper per sheet. Toss the squash to ensure it is fully coated and roast in the oven for 20-25 minutes on one side. Remove from the oven and flip each slice. Roast for an additional 15 minutes.
• While the squash is roasting, deseed a pomegranate and chop the walnuts into preferred size. Chiffonade cut a handful of basil.
• Transfer the roasted delicata squash to a serving platter. Toss with the pomegranate seeds, chopped walnut, and basil. Drizzle hot honey and serve warm.

ROASTED DELICATA SQUASH WITH HOT HONEY

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
• Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

SPICY ROASTED DELICATA SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
• Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
• Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
• While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
• Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.

EASY OVEN-ROASTED DELICATA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
• Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.

ROASTED DELICATA SQUASH

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

ROASTED DELICATA SQUASH WITH HONEY AND STILTON

Steps:

• Preheat the oven to 375 F.
• Cut the delicata squash lengthwise, remove the seeds and slice each half into ½" slices.
• Place on a parchment paper lined baking sheet. Season with salt and pepper and toss with some olive oil and a tablespoon of honey. Roast for about half an hour (15 minutes on each side), or, until tender and caramelized around the edges.
• In a small skillet combine the pecans with a little olive oil and set over medium heat. Cook, stirring often for about 4-5 minutes. Remove from the heat, season with salt and pepper and mix in the remaining honey. Taste and adjust the seasoning.
• In the same skillet, toast the hazelnuts (if using) and then grind (or chop) them finely.
• Break up the cheese, or crumble it and set aside.
• Once the slices of the delicata squash are roasted and caramelized around the edges, let them cool slightly and place them on a large plate. Top with the toasted nuts, the crumbled cheese. Serve as a side dish or as a light meal.