Roasted Delicata Squash With Crispy Onions
Transform modest roasted delicata squash into a centerpiece deserving of your own Thanksgiving dining table with a choice that is few: ruby red pomegranate seeds, fragrant fresh herbs, and crispy fried onions.
A winter squash—belonging to the family that is same all of your current favored autumn users (including butternut, acorn, and spaghetti squash)—delicata squash requires much less preparation time than lots of the cousins. More like zucchini in nature, skinny, striped delicata squash provides slim, delicious skin, so there’s no reason to peel it before roasting, into skinny half-moons though you will need to scoop the seeds out of the squash halves before slicing them. For optimal browning, spread the cut squash across 2 baking sheets and avoid parchment that is using; immediate exposure to the sheet cooking pan assists the squash turn fantastic and crispy.
That alone is actually a vegetarian area dish that’ll fit any weeknight autumn supper, but to go on top of the very top, we piled the roasted squash atop a lemony natural yogurt sauce gently sweetened with honey (trade in maple syrup you’ve got) if it’s what. Store-bought fried onions are crispy right out of the package, but we take things further by tossing them in a garlicky spice mixture and briefly re-toasting them for supreme crunch. Pomegranate seeds and parsley that is fresh shade and lighting, however you could mess around with dried out cranberries, arugula, or crushed toasted hazelnuts for structure. This could be the 1st time roasted greens outshine the holiday poultry.
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