Glazing root vegetables before you roast them in a hot oven gives them an added sweetness and slight candied-feel. When you add nuts into the mix like I did with pecans, the nuts as well get toasty brown, a bit caramelized and candied from the syrup. This can be done with not only sorghum syrup, but maple syrup and even a touch of honey or agave syrup. Also added onto the sorghum-glazed Delicata squash is chopped, fresh rosemary for an aromatic finish. And if you can’t find Delicata squash? No prob–cubes of butternut squash or even slices of acorn squash work wonderfully here as well.
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Sorghum-Glazed Delicata Squash with Rosemary & Pecans
- 1 Delicata squash, both ends trimmed, squash cut in half lengthwise and seeded, then cut into 1-inch slices
- 1 Tablespoons olive oil
- 2 Tablespoon sorghum syrup
- ½ teaspoon salt
- Big grinding of black pepper
- Crushed Aleppo peppers (to taste), optional
- 1 ½ Tablespoons chopped, fresh rosemary
- 1/2 cup pecans, roughly chopped
- Preheat the oven to 375 degrees. Line a large baking sheet with olive oil-sprayed parchment or aluminum foil. Arrange the cut squash in a single layer on the prepared pan. Drizzle the olive oil onto the squash; with a pastry brush, brush each squash piece with some of the syrup. Season the squash pieces with salt, pepper, crushed chiles if using, and rosemary. Add the chopped pecans to the pan and roast in the preheated oven for 20-25 minutes, or until fragrant and the squash easily pierces with a knife.