Sweet Baked Delicata Squash Food

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ROASTED DELICATA



Roasted Delicata image

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

1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
2 delicata squash, halved lengthwise and seeded

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



Sweet Baked Delicata Squash image

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

1 tablespoon butter, or as needed
2 large delicata squash - halved lengthwise, seeded, and cut into 1/4-inch slices
½ cup brown sugar
¼ cup honey
1 tablespoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon salt

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



Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce image

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

4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings
3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt, divided
15 small sprigs thyme, divided
8 ounces fresh cranberries
2 cups red wine vinegar
1 1/2 cups sugar

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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