Delicata Squash with Chestnut Honey

Name: Delicata Squash with Chestnut Honey
Yield: serves 4
Ingredients: 2 delicata squash, 1 to 1 1/2 pounds in all; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 tablespoons Tuscan chestnut honey; 2 tablespoons unsalted butter

December 14, 2011

In this fabulous early-winter side, roasted delicata is caramelized in the oven and accented with the assertive flavor of dark amber chestnut honey. Delicata is a striped, hard-shelled heirloom squash that trades flavor for transportability. Unlike butternut or kabocha, delicata can be cooked and eaten with the peel intact. You can substitute other types of winter squash in this recipe, just make sure you peel them first and vary the cooking time accordingly.

Cooks' Note

The dish can be prepared up to the point of putting the dish in the oven. The squash can sit on the counter for a few hours before baking, while you finish cooking the rest of the meal.

Recipe notes

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