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Recipe by Rorie Weisberg

Roasted Delicata Squash

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Roasted Delicata Squash
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar

This was one winter squash that stumped me for a long time. Somehow, I just couldn’t get the flavor right. I tried sweet. I tried savory. And then I hit on this. I knew I got the combination right when these slices literally disappeared off the cookie sheet.   Click here for more non-potato Passover recipes.

Ingredients

Roasted Delicata Squash

  • 4 to 5 medium/large delicata squash

  • 1 cup sliced leeks, half-moon shapes (about 1 large leek)

  • 2 cloves garlic, chopped

  • 2 tablespoons Gefen Olive Oil

  • 1 and 1/2 tablespoons coconut aminos or Alfasi Cabernet Sauvignon or other dry red wine

  • 1 tablespoon raw honey

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1/2 cup fresh pomegranate arils, or to taste

Directions

Prepare the Roasted Delicata Squash

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.

2.

Wash the squash, cut in half crosswise, and scoop out the seeds. Slice into rings and place in a zip-top bag.

3.

Arrange squash slices on the prepared baking sheets in a single layer. Bake 40 to 45 minutes, keeping an eye on the edge pieces and removing as they brown to avoid burning.

4.

Garnish with pomegranate seeds.

5.

Add leeks, garlic, olive oil, coconut aminos, honey, salt, and pepper and mix inside the sealed bag until squash is evenly coated.

Tips:

If you’ve got a batch of fermented garlic-infused honey, use it in this recipe instead of the honey and garlic.

Credits

Styling and Photography by Baila Rochel Leiner

Recipe tags

full n free fullnfree kosher for passover Pesach roasted squash rorie weisberg squash
Roasted Delicata Squash

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