Delicata Squash with Hot Pepper Glaze

Name: Delicata Squash with Hot Pepper Glaze
Yield: serves 8
Ingredients: 1/4 cup hot pepper jelly; 3 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 4 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded; 2 teaspoons coarse salt; Freshly ground pepper

January 26, 2012

Recipe information

Yield
serves 8

Ingredients

1/4 cup hot pepper jelly

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

4 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded

2 teaspoons coarse salt

Freshly ground pepper

Preparation

Step 1
Preheat the oven to 375°F. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper; toss.
Step 2
Divide squash between 2 rimmed baking sheets. Roast until tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsAmerican Delicata Squash Squash Vegetable Side Dinner Dairy Free Vegan Vegetarian Gluten Free Nut Free Easy Roast Fall Cookbooks

Recipe notes

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