Guest blogger: Alix Gallagher is a mom of two boys who works full-time as an education researcher and lives in Mountain View CA. To feed her rapidly growing boys and her own love of cooking, she enjoys CSAs. In addition to a produce CSA, she also receives a CSA for beef (Morris Grassfed Beef), which she strongly recommends as a way to get higher-quality meat with a lower environmental impact.
Delicata squash is one of my favorites. The typical way I cook it is to cut in half, scoop out the seeds, peel it and roast it in a pan with olive oil, salt, pepper, and finely chopped onions and celery. But I recently got a Sunset magazine, which had an interesting recipe, so I decided to try it.
Cut the squash in half lengthwise and scoop out the seeds.
Slice the squash in semi-rings about 1/2 inch thick with the skin still on. Leaving the skins on turned out to be very important for having good texture in the final product.
Mix the remaining ingredients in a bowl and whisk thoroughly. Add the squash and mix to coat. Pour the squash and sauce onto a rimmed baking sheet lined with parchment paper.
Roast for twenty minutes, checking after fifteen to get the precise texture that you like.
Because of the honey and tahini, this dish is pretty rich. On the one hand, my 9 year old son really liked them reheated as an afternoon snack a day or so later. Full disclosure, however, I’m not a huge fan of sweet. If you like sweet potatoes with brown sugar, maple syrup, or marshmallows, you might like it just the way it is. But for me, they were so sweet and rich, that I couldn’t eat enough to get the amount of vegetables I usually want. I could imagine them as is, as one item among other antipasti, but if I were to serve them as a vegetable side for a dinner, I would consider cutting the honey way back.
All said, I think this dish is a nice, different take on squash, and I will continue to experiment with the sauce proportions to match my personal preferences.