There is nothing that gets me quite so excited than the first time I get Delicata squash in the CSA.
Delicata squash is the sign that this is it—summer, move over, there are knee high boots and scarfs to dig out of the basement. Fall has always been my favorite season. I believe my AOL profile in middle school said something about going out of my way to step on crunchy leaves when I walk to school. I love the smells of fall, the sight of fall, and of course, the tastes of fall.
Delicata squash is that tiny, tiny first step into those flavors, and I always want to make sure I treat it right. Delicata squash is known for it’s thin and—you guessed it—delicate skin. Of all the winter squashes, it’s by far the easiest one to cut and clean, mainly because you don’t need to peel it. Which is perfect because I really, really want to eat it.
The goal with this recipe was to let the flavor of the squash stand on its own. The squash is very simply tossed with olive oil and a dab of maple syrup. It’s roasted until it’s golden brown on the edges and then topped with Parmesan, walnuts, and parsley.
The combination is simple but strikingly beautiful. And the flavor is there as well. Sweetness from the squash, crunchiness from the walnuts, creaminess from the Parmesan and just a bit of earthiness from the parsley. That’s all you really need.
This dish is perfect for a quick side dish on a weeknight (30 minutes start to finish, barely any prep work), but it’s also pretty enough to sit on a dinner party table anytime over the next few months. And there will be plenty of those, don’t you think?
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1½ pounds Delicata squash, cut in half lengthwise, cored, then cut into ½ inch moons
- ½ teaspoon Kosher salt
- 2 tablespoons walnuts, chopped
- ¼ cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- Preheat over to 400F.
- In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping half way, until squash is soft and nicely browned.
- In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.
- Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.
Oh, I LOVE delicata squash! I haven’t seen it yet! We tried growing it this year, both my son and myself. I got zero plants. His grew a huge mound covered with those yellow and green gourds! I think the package was wrong! My favorite is delicata stuffed with a sausage, garlic, quinoa mix. So yummy! Oh, and cream cheese.
writes AngieGrowing my own squash totally intimidates me! Oh and that stuffed squash recipe sounds YUM.
writes Vicky[…] Roasted Delicata w/ Parmesan & Walnuts by Things I Made Today […]
writes Week 5: October 25, 2016 | Movement Ground Farm