Delicata squash is a winter squash that doesn't get enough attention. Its small size makes it much easier to handle than other squashes and it cooks much faster. When roasted, the squash gets creamy and sweet and we can't get over how cute the flower shaped slices are!
Prep: 15 minutes
Cook: 25 minutes
Makes: 4 servings
2 medium-large delicata squash, about 1 ½ pounds total, ends trimmed off
2 tablespoons olive oil
1 to 2 teaspoons favorite spice rub
Balsamic glaze, optional
Cut squash crosswise into ½-inch thick rings. Use a spoon or clean hands to pull away and discard the fiber and seeds in the center of each ring.
Put the rings in a single layer in a microwave-safe 13-by-9-inch baking dish. Add ½ cup water. Cover with a lid or plastic wrap vented at one corner. Microwave on high until nearly tender when pierced with a fork, 5 to 6 minutes. Let stand, covered, a few minutes. Drain off the water. (This step can be done up to a day in advance; refrigerate covered.)
Arrange squash on a baking sheet. Brush both sides with canola oil. Sprinkle with salt, pepper and spice rub. (This can be done several hours in advance; let stand covered at room temperature.)
Heat oven to 425 degrees. Roast squash, 10 minutes. Flip the pieces over; roast until edges are golden, about 10 minutes. Transfer gently to a serving platter. Serve garnished with a drizzle of balsamic glaze, pumpkin seed oil and chives.
Recipe & Image: JeanMarie Brownson for the Chicago Tribune