Roasted Delicata Squash With Hot Honey Food

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.

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 MAPLE SYRUP AND THYME

Steps:

• Preheat oven to 450 degrees F.
• Wash the squash. Use a large, sharp knife to slice off the stems. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and string. Discard. Set the squash cut-side-up on a baking sheet.
• Put a dab of butter in the center of each squash. Drizzle the maple syrup into the cavity of each one. Sprinkle salt and freshly ground black pepper over the flesh of the squash. Set a small sprig of thyme or sprinkle the dried thyme in each half.
• Bake until the squash is very tender when pierced with the tip of a knife. The time will vary depending on the size of the squash, but will range from 35 to 45 minutes.
• Remove from oven and serve.

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.

ROASTED DELICATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down.
• Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.

ROASTED DELICATA SQUASH

Steps:

• Preheat the oven to 350 degrees F.
• Place delicata squash on a cutting board and use a sharp knife to cut the tips and tails off of the squash. Cut each squash in half lengthwise and scoop out the seeds and innerds with a metal spoon.
• Drizzle squash with avocado oil (or high-temperature cooking oil of choice) and use your hands to spread it all over the exposed flesh so that it is well-coated. Sprinkle the flesh with sea salt.
• Place squash cut-side down on a large baking sheet. Bake 30 to 40 minutes, until squash is very soft when poked with a fork. Serve squash with your favorite main entree!

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.

HONEY-GLAZED ROASTED DELICATA SQUASH

Steps:

• Position racks in upper and lower thirds of oven; preheat to 400 degrees F.
• Halve squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch-thick slices. Toss the squash slices and shallots with oil, 1/2 teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
• Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30 to 40 minutes. Transfer the squash and shallots to a serving platter.
• A few minutes before serving, combine honey, vinegar and a pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to a lively simmer and cook, watching closely toward the end, until reduced to about 1/2 cup, 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds, pine nuts and mint.

BAKED DELICATA SQUASH RINGS WITH HONEY MUSTARD DIPPING SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
• Use a metal teaspoon to scoop out the seeds from the rings.
• In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
• In another bowl, beat the eggs. Add the flour to another bowl.
• Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
• Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
• Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
• Serve the squash rings with the dipping sauce.
• Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
• Enjoy!

ROASTED DELICATA SQUASH RECIPE

Steps:

• Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the squash onto the baking sheet. Drizzle it with olive oil and honey. Sprinkle it with salt and pepper. Toss to coat evenly. Make sure that all the delicata squash slices are evenly distributed throughout the sheet pan.
• Bake for 12-15 minutes on each side (25-30 min. in total), flipping the squash halfway through the baking process.
• If prefered, while the squash is baking make the sweet and sour drizzle sauce. Place the chili, vinegar, zest and juice of a lime, and salt in a small saucepan and heat in medium heat. Let it come to a boil, turn down the heat to medium-low and simmer until the mixture is syrupy, 10-12 minutes.
• When ready to serve, arrange the slices roasted delicata squash in a large plate, drizzle it with the sweet and sour sauce, and sprinkle it with pepitas.
• Serve immediately.

ROASTED DELICATA SQUASH WITH HONEY, POMEGRANATE SEEDS, AND PEPITAS

Steps:

• Preheat oven to 425°. Rub squash with 2 tsp. oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.
• Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.
• Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.
• Mix butter and cayenne and serve on the side for guests to drizzle over squash.
• Make ahead: Up to 2 days ahead through step Rewarm squash in oven 5 minutes, then continue with recipe.

DELICATA SQUASH & BURRATA TOAST WITH HOT HONEY

Steps:

• Preheat the oven to 425F.
• Slice the delicata squash in half lengthwise and remove the seeds. Then slice the squash to make thin half-circles.
• Spread the slices evenly on a parchment lined baking sheet and top with olive oil, salt and pepper. Roast the squash for 15-20 minutes or until lightly golden brown.
• Cut the slices of bread in half. Place them on a baking sheet along with the pumpkin seeds. While the squash is roasting, roast the pumpkin seeds and bread at 425F for 5-7 minutes or until the bread is toasted and the seeds are roasted.
• Whisk together the honey and sambal oelek in a small bowl and set aside.
• When all ingredients are out of the oven, assemble each toast with a layer of burrata, then squash, then pumpkin seeds and pomegranate seeds.
• Top with hot honey and eat immediately :)

MAPLE ROASTED DELICATA SQUASH WITH GOAT CHEESE AND POMEGRANATE

Steps:

• Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional, for easy clean-up). Place the halved, seeded, and sliced delicata squash on the prepared baking sheet.
• Drizzle the squash with the olive oil (2 tablespoons), maple syrup (1 tablespoon), and season with kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Toss together to coat, arranging the squash pieces in a single layer and spreading them out evenly.
• Roast the squash at 425 degrees F for 25-30 minutes until golden brown on the outside and soft on the inside. Flip over if you want to halfway, but it's not necessary.
• Place cooked squash on a serving dish or platter. Sprinkle with the crumbled goat cheese (2 oz.), the pomegranate seeds (1/4 cup), and fresh chopped parsley (2 tablespoons). Serve.

ROASTED DELICATA SQUASH WITH HOT HONEY ALMOND BRICKLE AND HONEY CHEVRE SALAD

Steps:

• For the roasted Delicata squash1. Preheat oven to 400 2. Cut the ends off the squash and cut in half horizontally and scoop out the seeds. 3. Cut into 1/2 half moons 4. Toss with 1 tsp olive oil on a parchment lined tray 5. Roast for 25 minutes. Shake the pan half-way through roasting to redistribute squash pieces to even browning and caramelization of the squash For the Almond Brickle 1. Heat sliced almonds in a non-stick skillet on medium heat for about 3 minutes until toasted 2. Once they start to brown add 1 Tbsp hot honey and start to toss off the heat until the honey is melted and coating all the nuts. 3. Pour out onto the parchment or Silpat sheet and set aside for 10 minutes to harden and crystalize For the Dressing1. Add olive oil, lemon juice, orange juice, honey, salt and pepper to a Mason Jar and shake until combined. For Salad Assembly1. Toss dressing with lettuce 2. Arrange squash on top of dressed salad 3. Top with crumbled The Humble Goat goat cheese 4. Scatter almond brickle pieces on top of salad 5. Scatter pomegranate seeds on top of salad

ROASTED DELICATA SQUASH WITH DATES

Steps:

• Heat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Cut the squash crosswise into 1/2-inch thick slices.
• In a large bowl, toss the squash with 2 tablespoons of the olive oil, 1/2 teaspoon salt, pepper and thyme until well coated. Place the squash in a single layer on a large baking sheet. Bake 25 to 30 minutes, flipping once or until tender when pierced with a fork.
• In a small bowl, toss together the dates, lemon juice, remaining 1 tablespoon olive oil and parsley.
• Arrange the squash on a serving platter. Spoon the date mixture over the top and garnish with parmesan cheese if desired.