Roasted Delicata Squash
Ingredients
- 2 medium delicata squash (about 1½ pounds each)
- 3 tablespoons olive oil
- 1 tablespoon maple syrup or honey (optional, for a hint of sweetness)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili flakes (optional, for heat)
- ½ cup mascarpone cheese
- 1–2 teaspoons fresh lemon juice
- 1 tablespoon finely chopped fresh herbs (thyme, sage, or rosemary work well)
- 2 tablespoons toasted nuts or seeds (like pepitas, hazelnuts, or walnuts) for garnish
Instructions
1. Prep the Squash
• Preheat your oven to 425°F (220°C).
• Wash the delicata squash well — the skin is edible.
• Cut each squash lengthwise, scoop out seeds with a spoon, then slice into ½-inch-thick half-moons.2. Season & Roast
• Toss the squash slices in a large bowl with olive oil, maple syrup (if using), salt, pepper, and chili flakes.
• Arrange in a single layer on a parchment-lined baking sheet.
• Roast for 20–25 minutes, flipping halfway, until squash is tender and caramelized at the edges.3. Prepare Mascarpone Mixture
• While squash roasts, in a small bowl mix mascarpone with lemon juice, a pinch of salt, and half of the chopped herbs.
• Stir until smooth and creamy. (You can add 1–2 teaspoons of warm water or cream if you want it thinner for drizzling.)4. Assemble & Serve
• Arrange roasted squash on a serving platter.
• Spoon or dollop mascarpone mixture over the warm squash or serve on the side for dipping.
• Sprinkle with remaining herbs and toasted nuts or seeds.
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