Roasted Delicata Squash Half Moons
Serves: about 4 to 6 as a side dish
The delicata squash, as its name implies, is the tender soul of the winter squash family. This recipe makes a perfect quick snack or a glowing side dish. If you like, you can serve the squash with a little drizzle of Apple Cider Reduction.
- 1 delicata squash, washed Add to list
- 1 tablespoon olive oil Add to list
- 1 teaspoon chopped rosemary Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper, to taste Add to list
Apple Cider Reduction (optional)
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Cut the stem end from squash and cut in half lengthwise. Scoop out seeds. Cut each half into 1/2-inch-thick slices crosswise on a bit of a diagonal. Toss squash with oil, rosemary, salt and pepper. Spread out in a single layer on the prepared baking sheet.
Roast squash is golden and fork tender, about 20 minutes.
If making Apple Cider Reduction, place apple cider, maple syrup and dried cranberries in a saucepan and boil to reduce to a syrup. It will thicken as it cools. You may strain out the cranberries so you can use a squeeze bottle to apply the reduction or leave them in as garnish.
Drizzle reduction over the squash and serve.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.