October 2, 2014

Fall Basics: Roasted Delicata Squash with Balsamic

Roasted Delicata Squash

I think roasted delicata squash rings are better than steak fries. Those words carry weight, my friends, because I love steak fries. But delicata rise above the fried potato for me because they are simply more flavorful, easier to make at home, and much healthier for you in a baked-not-fried way. Making them doesn’t require any fancy technique or crazy recipe, but it bears reviewing now and again. I like to add a splash of balsamic syrup to mine for a little extra flavor and color, but you can leave them plain if you want. Here is how I make them and a fun way to serve them:

Roated Delicata Squash Salad

In addition to just being served lined up on a plate like fries, we like to serve them over greens and toss with them a little creamy balsamic for a fun fall salad.

Roasted Delicata Squash with Balsamic
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Ingredients

  • 1 large delicata squash
  • Olive oil
  • 1 tablespoon balsamic syrup or good quality balsamic vinegar

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Cut the squash in half and dig the seeds and strings out of the core. I've never roasted the seeds before because they are not as flavorful as pumpkin seeds, so just discard them along with the strings.
  3. Cut the squash into ½-inch thick half moons and place them on a large baking sheet lined with parchment paper. Toss them with enough oil to coat. Roast for about 10 minutes, then quickly flip them and roast for another 10 minutes. Flip them one more time and roast for 10 minutes. At this point both sides should be brown and caramelized and you should be able to spear the squash through with a fork.
  4. Remove the squash to a platter and drizzle with balsamic syrup before chowing down. Or, add to a salad, toss and serve.
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