ROASTED DELICATA
This yummy side goes great with any dish. Serve delicata halves with any main dish. Yummy!
Provided by Jessica
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 22.5 g, Fat 3.6 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg, Sugar 4.7 g
SWEET BAKED DELICATA SQUASH
Delicata squash is one of the best winter squashes even though it is a fairly 'new' squash. The skin can be eaten and it is almost the best part of the squash. I was curious about the squash when I saw it at the farmer market and 'had to have it' and this is how I chose to make it. Kids and adults love it!
Provided by Brenda
Categories Side Dish Vegetables Squash
Time 35m
Yield 3
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously butter a baking dish.
- Spread squash slices into prepared baking dish.
- Bake in preheated oven for 15 minutes.
- Stir brown sugar, honey, cinnamon, ginger, and salt together in a bowl; drizzle over the squash.
- Continue baking squash in oven until completely tender, 15 to 20 minutes more.
Nutrition Facts : Calories 429 calories, Carbohydrate 103.6 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 7.4 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 245.1 mg, Sugar 67.7 g
ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Provided by Anna Stockwell
Categories Thanksgiving Side Quick & Easy Squash Sweet Potato/Yam Cranberry Thyme Vinegar
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
- Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
- Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.
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- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Don’t skip the parchment paper as this will prevent the squash from sticking to the pan.
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