Roasted Delicata Squash Half Moons
Serves: 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 extra virgin olive oil Add to list
- 1 teaspoon chopped rosemary (or you may use another hearty herb such as sage or thyme) Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper, to taste Add to list
- APPLE CIDER REDUCTION (optional) Add to list
- 1 quart unsweetened organic apple cider Add to list
- 2 tablespoons maple syrup Add to list
- 2 tablespoons dried cranberries Add to list
Preheat oven to 400° F.
Cut the stem end from the squash and cut the squash in half lengthwise. Scoop out the seeds. Cut each half in 1/2-inch thick slices crosswise on a bit of a diagonal. Toss the squash with the oil, rosemary, salt and pepper. Spread out in a single layer on a parchment-lined baking sheet.
Roast for about 20 minutes. The squash should be golden and fork tender.
If making the Apple Cider Reduction, place the 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 the 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.
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