Description
This delicata squash is your new favorite roasted fall squash to enjoy all season long.
Ingredients
Units
Scale
- 3–4 delicata squash, cut into 1/4 inch rings
- 1 head of garlic, sliced lengthwise into two halves
- 2–3 shallots, chopped into large pieces
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp salt (more to taste)
- 1/2 tsp fresh ground black pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp red chili powder (more or less depending on heat preferences)
- 1/2 tsp dried thyme
- juice of 1/2 lemon
- chopped cilantro, mint, and parsley
- 1/4 cup sliced and toasted almonds
- 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 425 degrees F and line a large sheet tray with parchment paper.
- In a large bowl, mix the olive oil, honey, apple cider vinegar, and spices in a bowl until combined. Add the sliced delicata squash and toss with a spatula until the rings are coated. Place the rings onto the sheet tray, spaced out. Add the shallots to the leftover spiced oil and honey, tossing to coat. Add the shallots and garlic to the sheet tray. Drizzle over any leftover oil from the bowl.
- Bake for 35-45 minutes until the squash is golden brown and tender. Remove from oven.
- To serve, add squash, shallots, and garlic cloves squeezed out from the skin after baking to a large bowl. Chop up the garlic and shallots if you prefer.
- Drizzle with lemon juice, additional salt, and pepper, and add fresh herbs, crumbled feta, and sliced almonds. Enjoy!