Orange and Cinnamon Roasted Delicata Squash
This fragrant, comforting, seasonal dish features delicata squash roasted in sweet orange and spicy cinnamon. It's festive enough for a fall or winter holiday, but easy enough for a weeknight.
- 3 medium delicata squashes
- Oil of choice for roasting
- Generous salt and pepper
- 2 tbsp apple cider
- 2 tbsp maple syrup
- Zest of a large navel orange
- 1 tsp cinnamon
- Tiny pinch of cayenne
- Few sprigs of fresh thyme
- Small handful of roasted or maple-roasted pecans
- Optional greens and pomegranate arils for garnish
- Preheat the oven to 425.
- Trim the ends off the delicata squashes, cut each in half length-wise, and scoop out the seeds. Then cut them into quarter-inch thick slices, making sure to get even slices so they cook at the same rate.
- Lay the slices out on a well-oiled baking sheet (or two, if needed) so that each has full contact with the metal. Salt and pepper generously, then roast for about 10 minutes until barely tender.
- Meanwhile, in a large mixing bowl, combine the apple cider, maple syrup, orange zest, cinnamon, and cayenne.
- When the delicata slices are slightly tender, dump them into the mixing bowl and give them a gentle toss so that each is fully coated in the marinade. Try not to damage the slices as you do this.
- Return them to the baking sheet and roast for another 5-10 minutes until fragrant, tender, and slightly caramelized.
- Place the roasted squash on a serving bowl. Top with the leaves of a few sprigs of thyme and a handful of roasted pecans.
- If desired, garnish with some greens and pomegranate arils. Serve immediately.
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