In a follow up to this week’s feature of Eyeswoon’s trip to the farm, we’re sharing Athena’s roasted delicata squash recipe that we just had to have…
We were delighted to see all the beautiful on-the-farm photos earlier this week, but when we saw the images of these maple-drenched fruits, we knew we couldn’t live another day without the recipe! Athena is famed for her design skills, but make no mistake: She is no slouch in the kitchen either! Enjoy this recipe any night of the week or save for special holiday dinners.
EyeSwoon Roasted Delicata Squash
2-3 delicata squash
2 Tbsp extra virgin olive oil
1 Tbsp maple syrup
3/4 tsp salt
1/8 tsp hot red pepper
2 Tbsp fresh sage
2 Tbsp squash seeds
Rinse and cut squash crosswise, creating 3/4″ disks. Use a spoon to core the seeds from each disk, removing from the center. Place disks on a roasting pan.
Save your seeds, wash and dry them.
Drizzle olive oil and maple syrup over your squash disks and toss.
Stack about 5-6 sage leaves (approximately 1 tablespoon) on top of one another, hold stack tight with your fingertips and cut thin slices through the leaves. Sprinkle sage, red pepper, and your seeds over the squash. Toss again.
Roast in a pre-heated 400-degree oven for 20 minutes, flip over to brown the other side, roast for 10 more minutes or until golden.
To finish, add the additional 1 tablespoon of thinly sliced sage slices and a sprinkle of Maldon sea salt.