Recipes For Delicata Squash Barefoot Contessa

ROASTED DELICATA SQUASH

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

ROASTED DELICATA SQUASH W/ ROSEMARY

Steps:

• Preheat oven to 400°F.
• In bowl, toss all ingredients together to evenly coat the squash slices (squash, rosemary, garlic, olive oil, salt, & pepper). Lay the squash in a single on a sheet pan. Spread the squash to be in a single layer.
• Bake for 25-35 minutes or until soft and slightly golden. Cooking times will vary depending on the thickness of your squah. So check on the squash after about the first 20 minutes. Serve warm.

ROASTED DELICATA SQUASH WEDGES

Steps:

• Preheat the oven to 425 degrees F.
• Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
• Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
• Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
• Roast in the oven for 40 minutes.

DELICATA SQUASH RISOTTO

Steps:

• Preheat oven to 400 degrees F.
• Cut squash in half and scrape out seeds. Discard seeds or roast them separately as you would with pumpkin seeds.
• Slice squash into 1-inch strips. Drizzle 1 tablespoon olive oil over the squash and toss to coat. Place the squash strips on a baking sheet and roast until tender, about 30 minutes.
• While the squash is roasting, heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a heavy bottom saucepan over medium heat.
• Add onion and cook until softened and opaque, stirring occasionally. Add garlic and allspice, stir, and cook until fragrant (about 1 minute).
• Add rice and stir to combine. Continue stirring and cooking until the edges of the rice are translucent and the center is still opaque, about 2 minutes.
• Add wine and stir to combine. Cook until the rice absorbs the wine, stirring occasionally.
• Add warm broth, a ladle at a time, stirring after each addition and occasionally stirring while cooking. Wait to add each ladle of broth until the rice has almost soaked up the last addition.
• Test the rice after you have added about 3 cups of broth to see if it is done. It should be al dente, with just a bit of chew to it and not completely soft or mushy.
• Note the risotto will not taste fully seasoned at this point. It will get saltiness from the parmesan cheese.
• The risotto is ready when it is similar to a thick porridge and have a creamy consistency.
• Add one more ladle of broth, remaining 2 tablespoons butter, and parmesan cheese. Stir to combine.
• Cut the roasted squash into bite-sized chunks and gently stir into the risotto. Serve immediately.

MAPLE-GLAZED DELICATA SQUASH (AIP, PALEO)

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk the olive oil, maple syrup, cinnamon, ground ginger, and sea salt. Set aside.
• Cut off the ends of each squash and then cut in half length-wise. Scoop out the seeds and fibers (no need to peel the edible skin -- yaaay!). Slice into ½-inch half-moon shapes.
• Place the squash in a bowl with the glaze and gently toss to coat.
• Spread out squash on a prepared baking sheet in a single layer. Drizzle any glaze remaining in the bowl over the squash.
• Place in the oven and bake for 15 minutes. Remove from the oven and using a spatula, carefully turn each piece. Return to oven and continue to bake for another 10-12 minutes.
• Remove from the oven and transfer to serving platter.