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.
Delicious, farm-fresh harvests are closer than you think.