Squash is a delicious, low-carb friend from the fall that everyone is dusting off the old cookbooks for come October. There are dozens of varieties, some more labor intensive than others, but Delicata squash definitely sits high in the gourd ranking for us. Not only is it the perfect balance of savory and sweet, you don’t even have to peel it!
Whether you are roasting, mashing, or stuffing a delicata squash the skin can stay intact. This not only saves you time and produces less food waste but the skin gives the otherwise soft squash a great texture.
Slicing this sweet nutty little squash into half moons, after gutting the insides, seems to be the status quo on this vegetable. The nice thing about this method is it allows you to customize your squash experience. If you like crispy little squash chips cut it super thin, but if you are looking for more or that soft sweet potato vibe, without all the carb guilt, slice it a little thicker.
The best thing about delicata squash, besides the low maintenance, is that it is a great vegetable to highlight high quality ingredients like O-Live Everyday Olive Oil. In this recipe we are going to show you how to make a simple, elegant side dish that your family will beg you for night after night. So whether you need a great easy fall recipe for your lineup of potlucks, or something new to put into the dinner rotation this recipe hits all the marks.
Ingredients
- 2 Delicata Squash
- 1 TBSP O-Live Everyday Mild and Fruity Olive Oil
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 tsp pepper
For the gremolata
- 1/2 bunch of flat leaf parsley
- 2 TBSP O-Live Everyday Mild and Fruity Olive Oil
- 1 lemon
- 1/2 cup sliced almonds
- 2 cloves of garlic
- S&P to taste
Instructions
- Preheat oven to 450F. Wash and dry all produce.
- Slice the ends off of the delicata squash, then cut lengthwise and scoop out the insides with a spoon and discard them.
- Cut the squash into half moons 1/2 inch to 1/4 inch thick, if you would like a crispier squash slice them thinner. The key here is to make sure all of the squash are cut to the same width so they have the same cook time.
- Toss the squash with the olive oil, salt, pepper and nutmeg on a baking sheet. Then put them in the oven and set a timer for 12 minutes to let you know to flip them (if you cut them super thin, check the bottom side at 8 minutes). After flipping them roast for another 10-15 minutes.
- While the squash is in the oven, mince the garlic and parsley fine. Toss with olive oil, lemon, salt and pepper. Once the squash is transferred to a serving dish, top It with the gremolata mixture and sliced almonds.
I don’t care for squash so I am going to use merlitons I believe they are classified as a type of squash.