![]() Freeze: For uncooked squash, slice and seed it, then cut it into desired portions and freeze for up to 12 months.Reheat: You can reheat delicata squash recipes in the microwave, but they can dry out a bit.You can also repurpose leftovers by tossing them into a winter salad or kale salad, or replace the butternut squash in butternut squash salad. Store: Keep leftover squash in an airtight container in the refrigerator for 3-4 days.Then, you can stuff it with the same cranberry sausage filling I use for stuffed acorn squash (or see that post for other stuffing ideas). Stuffed – To make stuffed delicata squash, roast it halved instead of sliced.Drizzle with 2-3 tablespoons of maple syrup in the last few minutes of roasting. Cranberry – Before roasting, add 1/2 cup fresh cranberries over the top and roast them together.Spiced – Whisk together warm spices like cinnamon, nutmeg, and cloves, and sprinkle on the squash before roasting.Maple Pecan – When there is about 5 minutes left of roasting time, drizzle the delicata squash with 2-3 tablespoons maple syrup (or try my natural sugar-free maple syrup) and top with 1/4 cup chopped pecans or walnuts for a sweet and nutty taste.Apple – Add apple slices (1-2 apples) and a sprinkle about 1-2 teaspoons of cinnamon onto the delicata squash before roasting for a combination of sweet and savory flavor.Use about 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs. ![]() Herby – Before roasting, toss delicata squash with fall herbs like dried or fresh rosemary, thyme, or sage.Try these exciting twists to your new favorite fall side dish: This is a very basic delicata squash recipe, but you can easily customize it with different flavors. If using foil or a bare sheet pan (non stick only), brush it with some extra oil before adding the squash. You can line the pan with foil or parchment paper if you like, but parchment paper will reduce browning. TIP: An unlined non-stick sheet pan works best.
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