(This column first appeared in the September print edition of the Hendersonian.)
September means fall, and it’s time for late growing season produce that takes us into the season. With its interesting colors, shapes, and flavors, winter squash is one of my favorites and there are numerous varieties from which to choose. Common choices include acorn, butternut, spaghetti, Hubbard, turban, and the star of this recipe and lesser known, delicata—my favorite.
Here are a few tips for choosing and preparing winter squash.
• Look for squash with that are firm with dry stems and are heavy-for-their-size.
• Winter squash can be roasted, baked, steamed or pureed.
• Remove the seeds before cooking.
• Some varieties like delicata have edible skin, while others require peeling. In the case of spaghetti squash you actually roast with the skin on and typically scrape the cooked, spaghetti-like flesh out of the skin before serving.
• Try different varieties to discover your favorites and experiment with different recipes.
Roasted Delicata Squash with Honey Glaze
Yield: 4-6 servings
Vegetables
2 delicata squash, halved, seeded, & sliced
2 shallots, sliced lengthwise and cut into strips
1 1/2 tablespoons olive oil
1/8 teaspoon salt or less
1/8 teaspoon ground pepper
1/2 teaspoon dried Italian seasoning
Pinch of red pepper flakes
Glaze
1/4 cup honey
1/4 cup cider vinegar
Pinch of salt
Garnish
1/4 cup pomegranate arils/seeds or dried cranberries
1/4 cup pine nuts, toasted
Directions
Position the oven rack in the center of the oven and preheat to 400F. Trim ends from the squash. Halve the squash lengthwise and scoop out the seeds. Cut the squash crosswise into 1/2-inch thick slices. Slice the shallots lengthwise. In a large bowl, toss the squash slices and shallots with olive oil, salt, pepper, Italian seasoning, and red pepper flakes.
Place on a large, rimmed baking sheet lined with parchment paper. Roast in the oven for 30 to 40 minutes, turning each piece over, halfway through roasting or in 15 to 20 minutes. Cook until squash is tender and caramelized in spots. Transfer the squash and shallots to a serving platter. Cooking times may vary with your oven.
A few minutes before serving, combine honey, vinegar, and a pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to simmer and cook until reduced to 1/4 to 1/3 cup or about 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds or cranberries and toasted pine nuts.
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Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen and is a contributor to Kentucky Monthly. You can follow her on Instagram @thekitchentransition and now on Facebook at The Kitchen Transition.
