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.
2 local roots delicata squash
1 tbsp olive oil
1/4 cup parsley; chopped
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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