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Roasted Delicata Squash

February 7, 2013

By Kath Dedon

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Roasted Delicata Squash is a great side dish for two people. It’s quick to prepare because it’s not necessary to peel the squash. And the peel is edible!

I was inspired by a recipe on whiteonricecouple.com. Todd and Diane seasoned their squash with a tablespoon of chopped rosemary instead of garlic. I like the idea of using rosemary, but it was dark and raining when I started dinner and I didn’t feel like trekking into the backyard to our rosemary bush. Maybe I’ll try it that way next time.

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Roasted Delicata Squash with Garlic 2

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Roasted Delicata Squash

(Adapted from a recipe on whiteonricecouple.com)

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(print the recipe)

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Serves 2

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1 Delicata squash (about 1 pound)

1½ teaspoons olive oil

6 cloves garlic, unpeeled

Salt

Freshly ground black pepper

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My 1-pound Delicata squash

Delicata squash

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1. Preheat the oven to 400˚.

2. Cut the squash in half and remove the seeds.

seeded

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3. Slice the squash halves into ½-inch slices.

4. Put the squash and garlic cloves on a rimmed baking sheet. Drizzle with the olive oil and toss to distribute the oil. Sprinkle with salt and pepper.

ready to roast

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5. Roast for about 30 minutes, until tender. Squeeze the garlic cloves out of their skins and serve with the squash.

Roasted Delicata Squash with Garlic

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