WHY THIS RECIPE WORKS Delicata is the easiest winter squash to cook because its prettily striated skin is so thin that it doesn’t need to be peeled before cooking and eating. Roasting intensifies delicata squash’s mildly
sweet and earthy flavors, so here we simply sliced the squash into halfmoons and roasted the pieces on a baking sheet with a combination of olive oil and butter until tender and golden brown. A bright sauce made with fresh herbs, garlic, and sherry vinegar lent a bold, contrasting flavor punch without overshadowing our star vegetable. To ensure even cooking, choose squashes that are similar in size and shape.
Serves: 6 to 8
Total time: 50 minutes
INGREDIENTS:
HERB SAUCE
- ¼ cup minced fresh parsley or chives
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
SQUASH
- 3 delicata squashes (12 to 16 ounces each), ends trimmed, halved lengthwise, seeded, and sliced crosswise ½-inch thick
- 4 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- 2 tablespoons unsalted butter, cut into 8 pieces
INSTRUCTIONS:
- For the sauce Stir all ingredients together in bowl; set aside for serving.
- For the squash Adjust oven rack to lowest position and heat oven to 425 degrees. Toss squash, oil, and salt in bowl to coat. Arrange squash in single layer on rimmed baking sheet. Cover tightly with aluminum foil and bake until squash is tender when pierced with tip of paring knife, 18 to 20 minutes.
- Uncover and continue to bake until side touching baking sheet is golden brown, 8 to 11 minutes. Remove squash from oven and using thin metal spatula, flip slices over. Scatter butter pieces over squash. Return to oven and continue to bake until side touching baking sheet is golden brown, 8 to 11 minutes. Transfer squash to serving platter and drizzle with herb sauce. Serve.
