One of my favorite vegetables come fall is squash but there is one in particular that I am obsessed with: delicata squash. They are typically the first thing to hit the farmer’s market stand and all I can think about is slicing them into rings and roasting them in the oven until they’re golden and caramelized. Who doesn’t love a delicata squash recipe? Their flesh is so creamy and sweet that all you really need is a high-heat oven, some olive oil, and salt and pepper. BUT if you really want to take them to the next level, then add some dates for a double duo of sweetness counterbalanced with briny olives, acidic orange, and lemon peels, with some spicy serrano chillis. To plate, smear labneh or greek yogurt on a serving dish and haphazardly place squash and shallots atop. Garnish with flaky sea salt, black pepper, orange zest, chopped parsley, and chopped roasted pistachios for that textural crunch. I promise you’ll be making this one all season long. Here I use a duo of Delicata and Acorn squash for a variety of shapes—a ring and a wedge! Head over to eye-swoon.com to make the recipe. Happy autumn!
EyeSwoon Unplugged: A Date with Autumn Squash
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Roasted Squash with Dates, Olives, and Orange
Athena CalderoneIngredients
3 squash, acorn and/or delicata
5 shallots, peeled and halved
⅓ cup olive oil, plus more for drizzle
3/4 cup dates, pitted and halved
3/4 cup olives, pitted and smashed
1 serrano chili, thinly sliced
3 garlic cloves, smashed and roughly chopped
2 oranges, rind peeled into strips and zested to finish
1 lemon, rind peeled into strips
2 T Italian parsley, roughly chopped
2 T pistachios, roughly chopped
½ cup labne or Greek yogurt
Method
Preheat the oven to 400°F
Cut delicata squash into ½ rings and the acorn squash into 1” wedges; following the natural ridges of the squash.
Divide the squash and shallots onto two large rimmed baking sheets, spreading it in a single layer and drizzle with olive oil. Season with salt and pepper and toss until evenly coated.
Roast until golden brown for 25 minutes total, flipping squash halfway through.
After 25 minutes remove pans from the oven and reduce heat to 375°F. Add orange and lemon peels, olives, dates, serrano chili, and garlic divided between the two pans. Drizzle with a touch more olive oil and roast for 10 minutes more.
To plate, smear labne or greek yogurt on a serving dish and haphazardly place squash and shallots atop. Continue to build the dish with remaining roasted elements. Garnish with flaky sea salt, black pepper, orange zest, chopped parsley, and chopped roasted pistachios.
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