While I typically don’t like picking favorites, I’m a sucker for any vegetable that requires minimal prep work. I’ll take Broccolini over broccoli, baby spinach over the more mature bunches, and delicata squash over just about every other winter squash. Delicata squash is totally fuss-free: It doesn’t need to be peeled and, better yet, it’s super easy to slice, thanks to its soft skin. It’s the lazy squash I have on repeat all fall and winter long. And when it’s tossed with maple syrup and crispy bits of bacon, I never tire of it.
A Simple Side Dish for Sweater Weather
Roasting slices of delicata squash with just olive oil, salt, and pepper is all well and good, but I’ll never turn down an opportunity to lean into seasonal flavors. Here, a drizzle of maple coats the vegetables in a sweet glaze, and crispy bacon lends a smoky, rich contrast. It pairs perfectly with fall favorites like roast chicken and pork, although I’ve also been know to eat it straight off the baking sheet.
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Maple-Roasted Delicata Squash with Bacon
medium delicata squash
- 2 slices
tablespoon olive oil
- 1 tablespoon
pure maple syrup
Freshly ground black pepper
Chopped fresh parsley leaves, for garnish (optional)
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Trim 2 medium delicata squash: Cut each in half lengthwise and scrape out the seeds and pulp. Slice into 1/4-inch-thick half moons and place on a rimmed baking sheet. Cut 2 slices thick-cut bacon into 1/2-inch pieces and add to the baking sheet.
Drizzle the squash and bacon with 1 tablespoon olive oil and 1 tablespoon maple syrup. Season with salt and pepper and toss to combine. Spread in an even layer.
Roast, flipping halfway through, until the squash is tender and caramelized and the bacon is crisp, about 25 minutes total. Garnish with chopped fresh parsley leaves, if desired.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
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