Orange and Cinnamon Roasted Delicata Squash

This comforting seasonal dish features delicata squash roasted in fragrant orange, spicy cinnamon, and sweet maple. It's festive enough for a holiday, yet easy enough for a weeknight.

Ingredients

  • 3 medium delicata squash
  • Olive oil for roasting
  • Generous salt and pepper
  • 2 tbsp apple cider
  • 2 tbsp maple syrup
  • Zest of a large navel orange
  • 1 tsp cinnamon
  • Pinch of cayenne
  • Few sprigs of fresh thyme
  • 0.25 c roasted or maple-roasted pecans
  • Optional greens and/or pomegranate arils for garnish

Instructions

  1. Preheat the oven to 425.
  2. Trim the ends off the delicata squash, cut each in half length-wise, and scoop out the seeds. Cut the squash into quarter-inch thick slices, making sure to get even slices so they cook at the same rate.
  3. Lay the slices out on a large, well-oiled baking sheet so that each has full contact with the metal. Salt and pepper generously, then roast for about 10 minutes until barely tender.
  4. Meanwhile, in a large mixing bowl, combine the apple cider, maple syrup, orange zest, cinnamon, and cayenne.
  5. When the delicata slices are barely tender, transfer them into the mixing bowl and give them a gentle toss so that each is fully coated in the marinade.
  6. Return the squash slices to the baking sheet and roast for another 5-10 minutes until fragrant, tender, and slightly caramelized.
  7. Transfer the roasted squash to a serving platter. Top with the leaves of a few sprigs of thyme and roasted pecans.
  8. If desired, garnish with some greens and/or pomegranate arils.
RECIPE from The Rogue Brussel Sprout Blog
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