| Cuisine: American | Type: Side Dish | Serves: 8 |
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Source:
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Attributes:
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Vegetarian |
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Comments:
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We love delicate squash. Since the peel is edible it is easy to prepare. Here, we roast it and top it with a sort of chimichurri. For the two of us we use one squash but still make all the topping. |
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Serving Suggestions:
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Ingredients:
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4 medium delicata squash, cut into thick rings (about 2/3 inch), seeded 4 tbs. olive oil, divided Kosher salt and freshly ground black pepper 1 tbs. fennel seeds, lightly crushed 2 tsp. honey or agave 1/4 cup roasted, shelled pistachios, chopped 1 medium shallot, finely chopped 1 tbs. parsley, finely chopped, plus leaves for garnish 1/2 tsp. sherry vinegar |
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Instructions:
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1. Preheat the oven to 425°F. 2. On a large rimmed baking sheet, toss squash with half of the olive oil (adjust to the number of squash) and 1/2 teaspoon salt. If necessary to prevent crowding, transfer half to a second baking sheet and then roast until beginning to brown on the bottom, 8-10 minutes. 3. Sprinkle each pan with fennel seeds and flip the squash, return to the oven rotating the pans if using more than one. Roast until golden brown and tender, another 6-8 minutes. Transfer to a serving platter and scrape any toasted fennel seeds on top, then sprinkle with 1/2 teaspoon pepper. 4. In a bowl, combine honey or agave, pistachios, shallot, parsley, vinegar and remaining 2 tablespoon olive oil. Add 1/4 teaspoon each of salt and pepper. Spoon over the squash and sprinkle with reserved parsley leaves if desired. |
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None |
2022-11-19