Roasted Delicata Squash

November 08, 2019

Recipe by Lauren Zito @eatprettynyc

This recipe is inspired from my stint as a line cook at Maialino.  As stressful as being a line cook was, preparing this side dish always soothed my nerves.  There was something so meditative about preparing it.  Maialino used dark brown sugar but I replace that with coconut sugar to keep it healthy-ish.  I don't have exact measurements for the coconut sugar in this recipe but adjust to your palate.  This has been a staple side dish on my Thanksgiving table.  

Serves 2-4

Ingredients: 

2 local roots delicata squash

Coconut sugar 

1 tbsp olive oil 

Salt 

1/4 cup parsley; chopped 

Method:

Preheat oven to 425 degrees.  Cut squash in half the long way, scoop out seeds with a spoon, then slice into 1 inch pieces.  Toss squash in bowl with the olive oil, a pinch of salt, and a sprinkling of coconut sugar.  To see if the flavors are balanced I take a bite to test.  Adjust according to your taste.  Spread in an even layer on baking sheet and roast for about 15 minutes or until caramelized.   Serve with freshly chopped parsley.





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