May I introduce the delicata squash for your consideration….I love a butternut squash as much as the next gal, but by the time I’ve cut through the skin and peeled that big guy, I’ve gone through all the levels of knife-handling anxiety. Not the case with the delicata squash. Razor thin skin means I don’t have to fuss with peeling it and can roast it with the skin on. It’s crispy on the outside and creamy on the inside. The shape of the squash when cut is also beautiful, almost flower-like, and makes a beautiful presentation without having to do much. Roast with sage to give it that herby fall flavor, and a good drizzle of honey and olive oil to enhance its natural sweetness.
Serves 4, as a side dish.
- 1 delicata squash, cut into 1/2 inch rounds (*you can remove the seeds or leave them – they deliver a wonderful crunch)
- 2 tbsp extra-virgin olive oil
- honey, for drizzling
- 5 sage leaves, left whole
- kosher salt, to taste
- fresh ground pepper, to taste
1. Preheat the oven to 425° F (220° C). Line a large baking sheet with aluminum foil.
2. Throw the squash and sage leaves onto the baking sheet. Season with salt and pepper. Add the olive oil, followed by a good drizzle of honey. Toss to coat. Spread the squash pieces out into a single layer so that no piece is touching another.
3. Roast for 24-30 min until golden brown, flipping the squash once after 12-15 min. Transfer to a serving plate, and crumble the sage leaves on top.