Delicata, my new favorite squash!

Who knew how absolutely yummy Delicata squash was?!! It is so easy to cook, you don’t even have to peel the skin as you can eat everything and it isn’t the least bit stringy. Delicata is my new favorite squash!

I read up a bit before attempting to cook it. I found that many people were using the standard brown sugar, butter, maple syrup sort of recipe and that didn’t appeal to me. It’s so “yesterday!” Then I came across one of my favorite chef recipes from Yotam Ottolenghi and Sami Tamimi’s “Jerusalem” cookbook for Roasted Butternut Squash. I adapted it to Delicata squash and it was a sure winner! The best part about this is that you can stop at roasting the squash and onions and eat it like that, which is unbelievably delicious. However, the whole process is quick and simple and if you make all of the components and serve them together, you will think you landed in heaven. It is that good!

ROASTED DELICATA SQUASH

INGREDIENTS

2 Delicata squash (cut in half, seeded and cut into 1/2″ slices)
2 red onions, cut into 1 1/4-inch wedges (or a mixture of red & white onion)
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. light tahini paste (I used regular tahini)
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts 
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper

PREPARATION

1. Preheat the oven to 450°.
2. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the squash pieces on their side and roast in the oven for 20 to 30 minutes, until the vegetables have taken on some color and are cooked through. (I turn them to get a nice caramel color on both sides) Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
3. Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking. (Watch them closely as they turn quickly)
4. To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

(Printable recipe can be found in my recipe index under Side Dishes)