Delicata Squash With Chestnut Honey Recipes
ROASTED DELICATA SQUASH WITH HOT HONEY
While I rarely cook with winter squash, I do make an exception for delicata squash because its flavor is milder and I don't have to peel it! If you haven't tried hot honey before, it's amazing on roasted vegetables and meats of all kinds.
Provided by LauraF
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
- Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 19.3 g, Fat 7 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 280.3 mg, Sugar 17.7 g
DELICATA SQUASH WITH CHESTNUT HONEY
In this fabulous early-winter side, roasted delicata is caramelized in the oven and accented with the assertive flavor of dark amber chestnut honey. Delicata is a striped, hard-shelled heirloom squash that trades flavor for transportability. Unlike butternut or kabocha, delicata can be cooked and eaten with the peel intact. You can substitute other types of winter squash in this recipe, just make sure you peel them first and vary the cooking time accordingly.
Yield serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F.
- Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into 3/4- to 1-inch slices. The slices should resemble half-moons.
- Divide the olive oil between 2 sauté pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.
- Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.
- Arrange the squash in a single layer in a small baking dish, drizzle with the honey, and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.
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