Description
Four side portions of browned delicata half-moons with maple, rosemary and cider vinegar.
Ingredients
Scale
- 2 medium squash Delicata squash
- 1 1/2 tablespoons Olive oil
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Pure maple syrup
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Apple cider vinegar
Instructions
- Heat oven to 425°F. Scrub 2 medium delicata squash, halve lengthwise and scoop seeds. Cut into approximately 1/2-inch half-moons with skin on. Toss on a large rimmed sheet with 1 1/2 tbsp olive oil, 1/2 tsp fine salt and 1/4 tsp black pepper; spread in one layer.
- Roast about 20 minutes, flipping once, until edges begin to brown and flesh starts to soften. If pan is crowded, use two sheets and record changed timing.
- Drizzle 2 tbsp pure maple syrup over the squash, add 1 tsp finely chopped rosemary and toss. Return to oven 8–10 minutes, watching closely, until the centers are tender and the glaze lightly sticky, not burned.
- Remove from oven, toss with 1 tsp apple cider vinegar and serve in four side portions. Test exact squash width, edible skin, glaze intensity and pan yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: first roast about 20 minutes at 425°F and late maple finish 8–10 minutes; oven preheat excluded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
Nutrition
- Serving Size: One quarter of the finished pan