Delicata Squash w/ Fresh Herbs + Brazil Nut 'Parmesan'
I’m not sure I’ve tried Delicata with any one person who did not care for the savory sweet squash. If you have not tried this lovely winter squash, this could be your calling. Sweet, nutty winter squash roasted with fragrant fresh herbs, bright lemon zest & a nut based ‘parmesan’ is a must try. The Bohemian Squash (another name given to Delicata), is a beauty & roasts up quickly, making it a quick meal prep item or as an addition to dress up a simple dinner into fabulous with very little prep time.
This Roasted Delicata Recipe is a great topping to a dark, leafy greens salad with quinoa or tossed in beluga lentils with arugula dressing in simple extra virgin olive oil & lemon. Let’s get started …
V | DF | GF
INGREDIENTS LIST
ROASTED DELICATA
2 - 3 organic delicata squash - (about 1 lb. depending on size and how much you would like to make)
1 organic lemon - meyer or eureka.
fresh organic herbs - thyme, sage, marjoram, rosemary
EVOO - high quality extra virgin olive oil
sea salt - high quality mineral sea salt such as Maldon or Himalyan pink salt
BRAZIL NUT ‘PARMESAN’
1 c organic brazil nuts (also works with California almonds & other nuts)
1 T hemp seeds
3 T nutritional yeast
Zest of 1/2 organic lemon (zest from lemon in delicata recipe)
1/2 t organic garlic powder
1/2 t organic onion powder
pinch high quality mineral sea salt
TOOLS: Sharp knife, spoon, roasting tray, microplane or zest grater, food processor.
Heat oven to mark 425 F
Gather ingredients including lemon + herbs such as thyme, sage, marjoram, rosemary; extra virgin olive oil + sea salt.
Wash, dry & then cut away the stem & bottom of squash. Cut in half lengthwise & with a spoon, scoop out the seeds. Seeds can be cleaned & saved for planting in spring or composted with the ends. Next, place flat side of squash down on the cutting board & with a sharp knife, cut into stripes about 1/2” thick.
Move squash to a roasting tray & drizzle with EVOO, sprinkle with a little sea salt. Pluck leaves & tender stems from herbs bunch & sprinkle over squash. Set tray aside.
Wash, dry & zest the lemon. Sprinkle a pinch of the zest over the squash, reserving some for the nut parmesan topping. Cut lemon in half & squeeze both halves over the squash. Toss everything well & then spread out evenly over tray so cut pieces are not touching, if possible.
Place tray on middle rack in oven and roast. Time will depend on size of pieces and amount of squash, although cooking time should will be between 15 - 20 minutes for small to medium size delicata. While squash is roasting, prepare the nut ‘parmesan’ topping.
This nut based ‘parmesan’ deserves it’s own post, which it may likely have very soon. Here we use brazil nuts as the taste & texture with the delicata squash is magnificently delicious, however, local California almonds & other nuts work great as alternates. Additionally, optional add ins for future dishes of fresh herbs; spices… hence the dedicated post!
Add all ingredients to a food processor and blitz to a meal.
Arrange the roasted delicata on a plate or plater, sprinkle with brasil nut ‘parmesan’ + Enjoy!
