One of the many pleasures of cooking at this time of the year is making full use of the bounty of fall squash in its many different shapes, colors, and textures. From soups to hearty side dishes, from autumnal pasta sauces to casseroles, squash is a powerhouse of nutrients and antioxidants and is a heart-warming vegetarian addition to any menu!
How to Roast a Delicata Squash
Roasting a delicata squash (or really any squash) is as easy as slicing it in half lengthwise, removing the seeds, and placing the two halves on a parchment paper lined sheet. An even easier way is to cut each half into slices, toss them with olive oil, salt and pepper, and a bit of honey and then roast them until they are tender and caramelized. The skin of the delicata squash, as the name implies, is very delicate (as well as being full of nutritional fiber) and is perfectly good to eat.
Perfect Pairings
The sweet, caramelized flavor of the roasted delicata squash practically begs to be paired with something crunchy and something salty. For this reason, I added some sharp cheese and some toasted nuts. Use what you have on hand, taste it, and you will be surprised how the flavors of such a simple vegetable are elevated with the addition of just a few ingredients.
The recipe that follows is really what I call a “no-recipe” recipe, because all ingredients are interchangeable and the quantities also are just a suggestion based on your own tastes. Use your favorite salty cheese, any nuts that you have on hand, and think of substituting maple syrup for the honey for some variation!
Any way you make this recipe, and for whatever occasion, this delicious side dish is guaranteed to impress for its simplicity, combination of textures, and unmistakable fall flavors!
A “No-Recipe” Recipe
- 1 medium size delicata squash
- --- extra virgin olive oil
- --- salt and pepper
- 2 TBSP. honey (or maple syrup)
- 4-5 oz. semi-firm, salty cheese
- ½ cup pecans
- 2 TBSP. hazelnuts, toasted & ground (optional)
- 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.
2. I also added half a small red pear, diced into small cubes, but this is completely optional.
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You might also like to try these favorite squash recipes from the blog’s archives!
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