Wednesday, October 21, 2015

Cardamom-Vanilla Spiced Delicata

Delicata squash are one of my favorite autumn foods. And not just because they are delicious; their size and skin thickness (or lack thereof) make prep easier than with other squashes and pumpkins. When they are in season, we have them at least once a week. They are a great sidedish. And they are also great cold as leftovers on top of a salad the next day.

Ingredients serves 6
  • delicata squash (3 squash yielded about 6 C) 
  • olive oil
  • 1/2 t ground cardamom
  • 1/2 t ground vanilla powder
  • freshly ground salt
  • freshly ground pepper

Preheat the oven to 350 degrees F. Halve the delicata and scoop out the seeds. Destem, then slice into 1/2" wide slices. In a medium mixing bowl, toss the slices with spices and a splash of olive oil. Spread out the slices on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast for 30 minutes or until the squash is softened and beginning to caramelize. Serve immediately with another sprinkling of salt and pepper, if desired.

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