When I look in the squash stall at the market and eye delicata squash I get excited. Here’s a seasonal vegetable that has so many delicious elements to it. I love its colorful exterior, with green and yellow stripes; its rich, creamy, almost buttery interior; and being able to eat the delicate, edible skin.
The prep for this dish takes a bit of time with slicing it into eighths and removing the seeds. But you don’t have to peel it. Make sure you use a heavy knife to easily cut through the squash.
To roast, I use a nonstick half sheet that has been oiled and lined with parchment paper. Each squash piece is oiled on all sides, which helps to brown the squash. The sweetness of the squash is complemented by the finely chopped fresh rosemary leaves that offer a pine, sage-like flavor. Rosemary can be added to food as it cooks because its flavor is not lost as it cooks.
Roasted Delicata Squash With Goat Cheese and Rosemary
Serves 6 to 8- 2 delicata squash, about 1 pound each, washed and cleaned to remove any wax
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1/4 pound goat cheese, at room temp, crumbled
- Zest of 1 lemon
- Fresh rosemary leaves, for garnish
Line a sheet pan with parchment paper and then oil the paper. Drizzle the oil over the pieces and brush pieces so all sides are coated. Season the inside flesh with salt and pepper and chopped rosemary. Lay squash pieces flesh-side down on the baking sheet.
Bake for about 18 minutes on one side and then turn over and continue roasting for another 18 to 20 minutes, or until golden brown and crispy.
Transfer the squash to a serving platter with a wide spatula and sprinkle with salt and pepper. Sprinkle crumbled goat cheese over the squash. Then sprinkle lemon zest on top. Garnish with rosemary leaves. Serve warm or at room temperature.
