Squash tossed in olive oil and a dab of maple syrup. Then, roasted until it’s golden brown on the edges and topped with Parmesan, walnuts, and parsley.
Squash tossed in olive oil and a dab of maple syrup. Then, roasted until it’s golden brown on the edges and topped with Parmesan, walnuts, and parsley.—Vicky | Things I Made Today
Food52 Review: I love a good squash recipe and this one did not disappoint. Delicata squash has got to be one of my favorite weeknight squashes because it's just so darn easy. The addition of toasty walnuts, the nutty cheese, and the brightness of the parsley were an excellent accompaniment to our weeknight repast. One thing I would change, though, would be a tad more salt and a few grinds of black pepper. —TaraT
tablespoons olive oil
teaspoon maple syrup
pounds Delicata squash, cut in half lengthwise, cored, then cut into 1/2 inch moons
teaspoon kosher salt
tablespoons walnuts, chopped
cup Parmesan cheese, grated
tablespoons parsley, chopped
- Preheat over to 400°F.
- In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium-sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping halfway, until squash is soft and nicely browned.
- In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.
- Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall
- This recipe was entered in the contest for Your Best Weeknight Roast