By Alesia
Roasted Delicata Squash w/ Sage & Pomegranate
Delicata squash has become my obsession this fall—partly because it’s delicious, and mostly because you can cut it up, stick it in the oven, and pay more attention to the baby. Ok, this recipe is a bit more involved than that…but not by much! To make it more decadent for Thanksgiving, i used browned
Updated at: Wed, 16 Aug 2023 19:46:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
3
Low
Nutrition per serving
Calories75.3 kcal (4%)
Total Fat4.8 g (7%)
Carbs9.1 g (3%)
Sugars4.6 g (5%)
Protein0.9 g (2%)
Sodium65.7 mg (3%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat your oven to 400°F.
Step 2
Slice your squash in half, lengthwise. Scoop out the seeds in the center and cut each half of your squash into thin, bite-sized slices.
Step 3
Tip: Roast these seeds in the oven, like you would pumpkin seeds. They don’t take long and make a great salad topper or snack (especially for family that need more protein!)
Step 4
Combine your squash and onion slices and toss lightly in olive oil, salt and pepper. Then, transfer to a large baking sheet(s), so they lay in a single layer.
Step 5
Cover your tray with aluminum foil and put in the oven to bake for 20 minutes.
Step 6
While your squash is cooking, melt 3 Tbsp of butter in a small saucepan on the stove over medium heat. When hot, add sage leaves and cook (fry) until crisp, about 4 minutes. Move them gently with a spoon as they cook. The sage will stiffen a bit and lose its fresh green color as it crisps up. Remove sage with a spoon, and put on a paper towel to dry. Do not wait for it to brown or it will be overcooked and taste burnt (yuck!). Note: you may have to do in two batches.
Step 7
When your sage is cooked, clean your pan. Add your remaining 4 Tbsp of butter and cook over medium heat to brown. Do not stir the butter. It will froth up and you can gently swivel your pan, to help it cook evenly. Watch closely as the butter turns brown and remove from heat to cool.
Step 8
Remove your squash from the oven, uncover, and stir. Put back in the oven for 20 minutes. The squash and onion will brown a bit, as they caramelize.
Step 9
Next, remove them once more from the oven and toss them in your browned butter, maple syrup, and lemon juice. Return to the oven for 5 more minutes.
Step 10
To finish, transfer squash and onions to a large bowl and toss with your pomegranate seeds and sage. I like to chop half of my sage, and leave half of the leaves whole for a final topping.
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