Roasted Delicata Squash
By Kath Dedon
a
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.
a
a
Roasted Delicata Squash
(Adapted from a recipe on whiteonricecouple.com)
a
a
Serves 2
a
1 Delicata squash (about 1 pound)
1½ teaspoons olive oil
6 cloves garlic, unpeeled
Salt
Freshly ground black pepper
a
My 1-pound Delicata squash
a
a
1. Preheat the oven to 400˚.
2. Cut the squash in half and remove the seeds.
a
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.
a
5. Roast for about 30 minutes, until tender. Squeeze the garlic cloves out of their skins and serve with the squash.
a
In the kitchen with Kath 