|The thin skin of this squash gets crisp when roasted, a nice contrast to the creamy, sweet flesh (No need to peel.)|
2 Delicata squash
2 tablespoons olive oil
Salt and freshly ground pepper
3 tablespoons of honey*
1 teaspoon thyme leaves, chopped (I used dried thyme.)**
1 teaspoon sage, chopped (I used dried sage.)
3 ounces Parmesan
Preheat oven to 425 degrees F.
With a sharp knife, trim the ends and cut squash in half lengthwise. With a spoon scoop out the seeds and discard. Cut each half crosswise into 1/2 inch pieces and add to a medium bowl. Toss squash with olive oil and season with salt and pepper.
Spread squash onto a parchment lined (I used a silicone mat) rimmed baking sheet and transfer to the oven. Roast squash, stirring once or twice, until fork tender and golden brown, about 30 minutes. Transfer squash to a medium bowl.
In a small saucepan, heat the honey and herbs until warmed through and fragrant, about 1 minute. Pour warmed honey over squash and toss to coat. Taste and adjust seasoning with salt and pepper.
Transfer glazed squash to a bowl or serving platter and shave Parmesan cheese over the squash and serve.
* I learned a trick for accurately measuring honey without the honey sticking to the inside of the measuring spoon. Smear the inside of the measuring spoon with cooking oil thinly and evenly. Or you can use a cooking oil spray canister to spray the inside of the spoon. Pour the desired amount of honey in the measuring spoon. The thin layer of oil prevents the honey from sticking to the spoon and you will accurately obtain the amount of honey called for in the recipe.
** We used fresh thyme and sage in class, and it was much better than the dried that I used, but I didn't have fresh herbs.