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CADRY: Hello, I'm Cadry. Welcome to my kitchen. Today we're gonna make a really easy side
dish. It actually just involves three ingredients, and my favorite squash, the delicata squash.
So you'll find it possibly at a place near you. It's showing up this time of year, and
it's really delicious and flavorful. And the great thing about it is that you can eat the
skin. So unlike some varieties of squash, where you have to go to a lot of trouble peeling
the outside, not the case with this one. So let's get started. First, we cut off both
ends of the squash. And it's not a super hard squash. So you don't have to be a body builder
to cut into it or get a huge cleaver. There we go. And then just slice it right down the
middle. Okay. So you'll just scoop the seeds out from the inside, and you can actually
roast the seeds if you want. Just clean them, mix them with a little bit of olive oil, salt
them, put them in the oven, just like you would pumpkin seeds. Perfect. And then slice
it into nice kind of bite-sized pieces. Half moons, if you will. So now we're ready to
move the squash onto the baking sheet. I've already covered the baking sheet in parchment
paper. And parchment paper's really awesome, because you don't have to use as much oil
on your squash. And it's really easy clean-up. When you're all done roasting, just take it
off. Okay, so we'll go ahead and move these onto the baking sheet. And then of course,
it's going to depend on how much squash you have, how much oil you'll need. I'd say for
the amount I have, about a half a tablespoon. Very precise measuring here. It's wildly important.
And kind of coat those a little bit. And then I'm gonna add in about a teaspoon of dried
rosemary. If you had fresh rosemary, you'd want to go a tablespoon of fresh. So again,
really important precise measuring. You wouldn't want to have too much delicious rosemary on
your squash. Now you'll spread the squash evenly, not touching throughout the sheet.
If they're too piled together, they're gonna steam instead of roast. Now I've already pre-heated
the oven to 420 degrees, and these are ready to go in. Now we're just gonna pop these into
the oven for 20 to 30 minutes. Okay, so about half way through the cooking time, just toss
those vegetables, and all there is to it. And it looks truly beautiful. So the great
thing about this squash is it has a myriad of uses. Obviously you could use it as a side
dish. It's also a really good pizza topping with some sautéed mushrooms, maybe some Field
Roast sausage, whole cloves of roasted garlic. All really delicious. Or it's great in a tofu
scramble. Now that it's ready, you can just kind of put it in at the end. Your scramble's
all prepared, add some fresh avocado. Or today, I've made a leafy green spinach salad, and
I'm gonna add this in. It adds some interest and a nice warm element for this cool fall
weather.