Roast Delicata Squash with Hazelnuts and Maple Glaze
Updated: Jan 3
Simple, elegant, rustic and delicious.
One of the simplest recipes I've ever made and elegant enough to serve for the holidays. This is my new favorite way to serve squash.
This way to easy, tasty, and elegant!
I love this without the glaze, but it levels up when you drizzle it over. (double up the glaze recipe if you want enough to pour over, say, roast duck along side your squash.)
Prep time: 15 Cook time: 40 minutes Serves: 4
2 Delicata squash
2 turns olive oil
salt, pepper, and herbs ( I used Bragg Sprinkle, but use what you like)
1/3 cup toasted hazelnuts
Preheat oven to 375
Halve squash lengthwise and scoop out seeds (save and roast if you wanna!)
Cut squash crosswise into 1 inch slices
In a bowl, coat with olive oil, season with salt pepper and herbs, & toss to coat.
spread on a sheet pan in a single layer
Roast for 35 minutes or until fork tender and deeply golden
serve and top with a drizzle of olive oil and toasted hazelnuts
(and glaze if you like, but it doesn't need it)
GLAZE: 1 tbsp apple cider vinegar & 3 tbsp maple syrup
Simmer vinegar and syrup gently 5 minutes, to thicken.
Drizzle over squash and serve.