Roasted Delicata Squash
Tired of struggling to peel and cut heavy-duty squash? Try something more delicate, like this roasted delicata squash.
A cookbook recipe exclusively for ATK Essential members from Vegetables IllustratedGather Your Ingredients
Key Equipment
Before You Begin
To ensure that the flesh cooks evenly, choose squashes that are similar in size and shape. Delicata have thin, edible skin that needn't be removed; simply use a vegetable peeler to pare away any tough brown blemishes. You can substitute chives for parsley, if desired. Serve the roasted delicata squash as is or drizzled with Basque-Style Herb Sauce (Tximitxurri), Goat Cheese and Chive Sauce, or Spicy Honey.
Instructions
1.
Adjust oven rack to lowest position and heat oven to 425 degrees. Toss squash with oil and salt until evenly coated. Arrange squash on rimmed baking sheet in single layer. Cover tightly with aluminum foil and bake until squash is tender when pierced with tip of paring knife, 18 to 20 minutes.
2.
Remove foil and continue to bake until sides touching sheet are golden brown, 8 to 11 minutes longer. Remove sheet from oven and, using thin metal spatula, flip squash. Scatter butter over squash. Return to oven and continue to bake until side touching sheet is golden brown, 8 to 11 minutes longer. Transfer squash to serving platter, sprinkle with parsley, and serve.
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