Delicata Squash With Chestnut Honey Recipes

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
• Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

Steps:

• Preheat the oven to 375 F.
• Cut the delicata squash lengthwise, remove the seeds and slice each half into ½" slices.
• Place on a parchment paper lined baking sheet. Season with salt and pepper and toss with some olive oil and a tablespoon of honey. Roast for about half an hour (15 minutes on each side), or, until tender and caramelized around the edges.
• In a small skillet combine the pecans with a little olive oil and set over medium heat. Cook, stirring often for about 4-5 minutes. Remove from the heat, season with salt and pepper and mix in the remaining honey. Taste and adjust the seasoning.
• In the same skillet, toast the hazelnuts (if using) and then grind (or chop) them finely.
• Break up the cheese, or crumble it and set aside.
• Once the slices of the delicata squash are roasted and caramelized around the edges, let them cool slightly and place them on a large plate. Top with the toasted nuts, the crumbled cheese. Serve as a side dish or as a light meal.