Delicata Squash is wonderful for children. The skin is edible so all you need to do is remove the seeds, slice it up and roast. My one year old daughter loves to walk around with a slice in each hand eating them interchangeably grabbing for more.
The flavor is very mild and only needs the simplest preparation to brighten it up.
Growing up my parents always roasted Acorn or Butternut Squash with tons of butter and maple syrup. Although delicious it wasn’t the healthiest. Here I’ve used Olive Oil instead of butter, a small amount of maple syrup, kosher salt and fresh rosemary. The results are equally delicious.
Enjoy!
Avec Amour, Victoria & Alexander
Roasted Rosemary Maple Delicata Squash
Yield – 6 Servings
3 Delicata Squash
1 teaspoon Kosher Salt
1 Tablespoon Olive Oil
2 Tablespoons Maple Syrup
1 Sprig Fresh Rosemary
1. Pre-heat oven to 425 degrees. Cut squash in half length wise,
scoop out seeds (save seeds, you can roast them just like pumpkin seeds)
slice 1/2″ thick.
2. Toss squash with salt and olive oil,
put in Pyrex baking dish or roasting pan, drizzle maple syrup over top and top with rosemary sprig,
roast for 40 – 50 minutes to desired doneness.
Ingredients
- 3 Delicata Squash
- 1 teaspoon Kosher Salt
- 1 Tablespoon Olive Oil
- 2 Tablespoons Maple Syrup
- 1 Sprig Fresh Rosemary
Instructions
- Pre-heat oven to 425 degrees. Cut squash in half length wise, scoop out seeds (save seeds, you can roast them just like pumpkin seeds) slice 1/2" thick.
- Toss squash with salt and olive oil, put in Pyrex baking dish or roasting pan, drizzle maple syrup over top and top with rosemary sprig, roast for 40 - 50 minutes to desired doneness
