Over Thanksgiving I made a wonderful winter squash main dish- butternut squash and caramelized onion galette with sage and goat cheese- and prior to that a beautiful pumpkin ravioli in a brown butter sage sauce. Both are savory and satisfying vegetarian main dishes showcasing winter squash.
Another type of winter squash is delicata squash, one of the easiest winter squashes to work with for two reasons. First of all, unlike other winter squash, halving the squash doesn't require a tremendous amount of arm strength. Secondly, the skin is relatively tender once you cook the delicata squash and does not need to be peeled off. And it holds its shape when cooked. Like other winter squash, delicata squash is a good source of potassium, fiber and Vitamin C and B, but is not as rich in beta carotene as other winter squashes.
OK, that was more than two reasons, but it sounds like a win-win situation to me! Delicata squash is a milder flavor than other winter squash, like butternut or kabocha squash. I drizzled the roasted squash with ginger, garlic and thyme sauteed in olive oil. Oh my, did we devoured the side dish!
Simply halve the delicata squash and scoop out the seeds. Slice into 1/2" half moon pieces. Using your hands, toss the slices with olive oil and season with sea salt and pepper.
Roast for 25 to 30 minutes, until caramelized but not browned. I tossed the slices with fresh ginger, garlic, fresh thyme, crushed red pepper and a couple squeezes of fresh lemon juice. You could add toasted pepitas or almonds for a nice crunch.
Roasted delicata squash with Ginger and Thyme
2 delicata squash
2 large cloves garlic, thinly sliced
1" ginger, peeled and minced
2 tbsp olive oil
1 tsp fresh thyme
fresh lemon juice for drizzling
crushed red pepper flakes
optional toasted pepitas or almonds
Halve delicata squash lengthwise and scoop out seeds. Slice into 1/2" half moon slices. Toss with olive oil, season with salt and pepper and fresh thyme. Roast until soft and slightly caramelized, about 25 to 30 minutes. Watch closely to avoid going from brown to burned.
In a small skillet, heat olive oil until shimmery. Add ginger and garlic and pinch of crushed red pepper, saute until fragrant about 1 to 2 minutes. Season with a little salt. Pour over squash. Drizzle with a few squeezes of lemon juice. Scatter fresh thyme and toasted pepitas or almonds on top.