Delicata squash are a variety of winter squash that are cylindrical in shape, and have a yellow and green-striped skin. Similar in taste and texture to butternut squash, this variety of squash is buttery in flavor and can be used in soups, side dishes or any other way you enjoy using squash this time of year. For this simple recipe, I seeded the squash and washed the outside skin thoroughly before roasting cut pieces of the squash with oil, salt and pepper, and fresh thyme. I served the roasted squash on a bed of steamed spinach, with a lovely topping of crunchy walnuts and dreamy crumbles of Gorgonzola cheese. Feta cheese or Parmesan cheese would be nice here as well.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Delicata Squash with Gorgonzola & Walnuts
Ingredients:
- 2 delicata squash, skin washed, squash seeded, cut into half-moons
- Salt and pepper
- Olive oil
- Fresh thyme
- 6 oz. baby spinach
- Gorgonzola cheese
- ½ cup walnuts
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment or foil that has been lightly oiled. Place the rings of squash on the prepared baking sheet; drizzle them with oil and season them with a touch of salt and pepper. Sprinkle each ring with a few leaves of fresh thyme.
- Roast in the preheated oven for 30-35 minutes, or until tender when pierced with a knife. (You can eat the cooked thin skin of the squash, so there is no need removing it*)
- Steam the spinach in a pot of salted water until wilted. Drain and place the spinach on your serving platter. Top with the cooked squash rings. Serve with walnuts and cheese scattered on top of the squash.
Tagged: blue cheese, Delicata squash, Gorgonzola cheese, roasted squash, side dish, squash, steamed spinach, vegetarian, walnuts
Leave a Reply