Prep Time: 20 minutes | Cook Time: 35 minutes | Serves: 4-6
Winter squashes from our local farms are abundant and varied, each with a slightly different flavor and texture. Make them into soups, roasted them, stuff them, steam them…it’s all good. This recipe features Delicata squash, with mild flavored flesh and an edible skin. (which means no peeling involved)
Toss everything together and roast on a sheet pan for a simple and tasty side dish.
Ingredients
- 4 each Delicata squash, medium
- 2 Tablespoon, coconut oil or olive oil
- 2 each, leek, white part, cleaned and sliced into thin strips (or substitute for white onions)
- 3 each Sweet peppers, red, orange, yellow or your choice
- 1/2 teaspoon natural salt
- 2 Tablespoons Fresh herbs, minced, rosemary, thyme, sage, or your favorites
- Fresh ground pepper
- Method
- Preheat oven to 400 degrees.
- Trim ends off of squash and scrub with vegetable brush to remove any dirt. Slice squash in 1/2 lengthwise, scoop out seeds and discard or toast. Slice delicate squash into 1/2″ half round slices.
- Place delicata squash, oil, leeks, peppers, salt, herbs in large mixing bowl, toss to combine so everything is evenly coated. Season with fresh ground pepper.
- Place vegetables on a prepared sheet pan or roasting pan this is lined with parchment paper . Spread vegetables out evenly so they are in a single layer and not piled on top of each other. Use two sheet pans if needed.
- Roast vegetables in preheated oven for 35-40 minutes until they are soft and slightly browned.
- Serve hot or at room temperature.