Teriyaki Salmon And Delicata Squash Recipes

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SPICY ROASTED DELICATA SQUASH



Spicy Roasted Delicata Squash image

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 medium delicata squash
2 medium red jalapenos or Fresno peppers
3 tablespoons white balsamic vinegar
1/4 cup plus 1/2 teaspoon olive oil
1 tablespoon harissa
Kosher salt and freshly ground black pepper
1/4 teaspoon pumpkin pie spice
Pinch cayenne pepper
1 1/2 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
  • Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
  • Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
  • While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
  • Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.

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