Roasted Delicata Squash with Balsamic Glaze
December 7, 2022
This Thanksgiving I decided to add a festive vegetable-focused dish: roasted delicata squash. I also wanted to elevate the sweet squash by topping it with garlic-sauteed spinach, feta, pecans, and a quick balsamic glaze. If you’re looking for a recipe for roasted delicata squash that is slightly different from the norm, look no further!
Delicata squash, scientifically known as Cucurbita pepo var. pepo, is a winter squash that belongs to the gourd family. It’s believed to have originated in South and Central America, and its name “delicata” is derived from its delicate rind, which is edible and doesn’t require peeling.
One of the most distinct characteristics of delicata squash is its elongated shape, resembling a cylinder with rounded ends. Its coloration ranges from creamy yellow to pale orange, often adorned with green stripes or speckles that give it a decorative appeal. This squash variety is relatively smaller when compared to its winter squash counterparts, making it a perfect option for individual servings or smaller households.
Of course, we usually have the traditional Thanksgiving dishes: mashed potatoes, dressing/stuffing, a faux turkey, loads of gravy, etc. But when you’re feeling a little bloated from hearing the names of all the heavy-carb dishes, this roasted delicata squash does hit the spot in terms of lovely autumnal flavors and a lighter feel. The addition of the tart balsamic glaze balances the natural sweetness of the delicata squash and the savory garlic spinach.
Enjoy this roasted delicata squash recipe and let me know if you’d like to see more vegetable sides to complement your holiday dinners!
Roasted Delicata Squash with Balsamic Glaze
Ingredients
- 1 delicata squash cut into rings with seeds removed
- 2 T olive oil
- 1 1/2 cup Balsamic vinegar
- 1/2 cup brown sugar
- 1 T nondairy butter I prefer Country Crock brand
- 1 clove minced garlic
- 2 cups fresh baby spinach
- 1/4 cup vegan feta cheese I prefer Follow Your Heart brnd
- 1/4 cup pecans, roughly chopped
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F while you prepare your ingredients. Coat the delicata squash rings in olive oil using a pastry brush. Top with a few pinches of salt and pepper. Place the rings onto a cookie sheet and pop them into the oven for 18 minutes, flipping them halfway through. Both sides should be brown and the edges should be a little crisp.
- While the squash is baking, begin your glaze by whisking the vinegar and sugar together in a small saucepan over medium-high heat. Bring this to a boil and then reduce the heat, allowing it to simmer for the remainder of the time. (this step can be done ahead of time to achieve an even thicker glaze if it is cooled after cooking)
- Melt butter in a medium-sized pan over medium-low heat and then add minced garlic and cook for 1 minute, making sure it doesn't brown. Toss spinach into the pan and allow it to wilt, stirring to ensure the garlic butter coats all of it. This process should only take a max of 3 minutes. Sprinkle a pinch of salt on the sauteed spinach and stir, then taste to see if more salt is needed.
- Plate the dish by arranging the squash rings slightly on top of one another and then topping them with sauteed spinach, vegan feta, and chopped pecans. Finish by drizzling the balsamic glaze over the whole dish. I like to give it one more sprinkle of salt and pepper at the end. This recipe is easily doubled but you won’t need to double the glaze portion; it makes a lot!
2 Comments
-
Pingback: Vegan Thanksgiving - The Friendly Feast
Pingback: Vegan Pumpkin Stuffed Shells with Charred Greens - The Friendly Feast