Roasted Delicata Squash Recipe
red wine gastrique, winter greens, raisins. this dish is vegan as well as gluten and nut free
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Instructions
- 1
Roasting the Squash
Preheat your oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice the squash into half-moon shapes about 1/2 inch thick. In a large bowl, toss the squash with olive oil, salt, and black pepper until well coated.
- 2
Bake the Squash
Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.
- 3
Prepare the Winter Greens
While the squash is roasting, wash and chop the winter greens into bite-sized pieces. In a large skillet over medium heat, add a splash of olive oil and sauté the greens until wilted, about 5-7 minutes. Season with salt and pepper to taste.
- 4
Make the Red Wine Gastrique
In a small saucepan, combine the red wine vinegar, maple syrup, and water. Bring to a simmer over medium heat and cook until reduced by half, about 10-15 minutes. The mixture should be syrupy.
- 5
Assemble the Dish
On a serving platter, layer the sautéed winter greens, roasted delicata squash, and scatter the raisins on top. Drizzle with the red wine gastrique before serving.
