Local, Organic Roasted Delicata Squash with Fresh Herbs
This festive winter squash has a delicious orange-yellow meat, similar in taste to sweet potatoes or butternut squash, which gets sweeter and creamier when baked. Simply roasted with fresh herbs, Delicata makes a delightful fall side dish. When you have some time on your hands, look up a recipe for fruit & nut stuffed Delicata. Serves 2-3 as a side.
- 1 Delicata squash (About 1 lb.)
- 2 tsp. minced fresh Rosemary OR fresh thyme (you can mix the two together, if you wish)
- About 4 tsp., divided, Sigona’s Fresh Press Leccino extra virgin olive oil
- Salt & pepper, to taste
Directions: Preheat oven to 400°F.
Slice the squash in half lengthwise and scoop out the seeds (discard or keep for roasting later). Slice the seeded squash halves into 1/2-inch thick slices and place them in a single layer on a large, foil-lined baking sheet.
Drizzle the squash with about 2 tsp. of olive oil and season with the herbs, salt and pepper. Toss well to coat. Roast for 30 minutes, flipping once, roasting until soft throughout and slightly golden.
Transfer roasted squash to a serving dish, drizzle with about 1-2 tsp. olive oil and serve warm.