Description
A delicious roasted delicata squash recipe, drizzled with honey and topped with pine nuts and Parmigiano-Reggiano cheese.
Ingredients
Scale
- 2 medium delicata squashes (2 to 2 1/2 pounds total)
- 2 tablespoons mild extra virgin olive oil
- to taste fine salt
- to taste freshly ground black pepper
- 2 tablespoons pine nuts
- 2 tablespoons runny honey
- 1/2 cup finely grated Parmigiano-Reggiano cheese (plus more to finish)
- to taste fresh thyme leaves (to serve, optional)
Instructions
- Get ready. Heat the oven to 400°F. Trim off the stem end of each squash and cut each in half lengthwise. Scoop out the seeds, then cut each piece in half crosswise into 1/2-inch thick slices.
- Season the squash. Toss the squash in the extra virgin olive oil. Season them with a sprinkle of salt and a fresh grinding of black pepper. Place squash cut-sides down onto on a rimmed, parchment paper-lined baking sheet.
- Roast. Slide the baking pan into the oven and roast the squash wedges at 400°F for 20 minutes. Flip the squash pieces and return them to the oven to roast for another 10 to 15 minutes or until the flesh is tender and the squash takes on a burnished, golden-brown color.
- Toast the pine nuts. While the squash is roasting, place pine nuts in a small dry skillet and cook, stirring, on medium-low for 3 to 5 minutes, until the nuts are golden brown and you can smell their toasty aroma. Transfer the nuts to a plate or bowl to cool.
- Add honey and cheese. Remove the squash from the oven and drizzle with the honey. Sprinkle Parmesan over the pieces of squash. Return the pan to the oven for another 5 to 10 minutes, or just until the cheese melts and is beginning to brown.
- Finish and serve. When the squash is done, remove it from the oven and arrange the pieces on a platter. Sprinkle with pine nuts and thyme leaves and extra cheese, if you like, and serve.
Notes
- The squash can be prepared a day in advance and reheated in the oven.
- Adjust seasoning to personal taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg