Author Notes
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
Test Kitchen Notes
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
Ingredients
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2 tablespoons
olive oil
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1 teaspoon
maple syrup
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1 1/2 pounds
Delicata squash, cut in half lengthwise, cored, then cut into 1/2 inch moons
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1/2 teaspoon
kosher salt
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2 tablespoons
walnuts, chopped
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1/4 cup
Parmesan cheese, grated
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2 tablespoons
parsley, chopped
Directions
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Preheat over to 400°F.
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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.
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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.
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Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.
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