Serving
6
Ingredients
Coarse salt and pepper to taste
Coarse salt and pepper to taste
4 fresh rosemary sprigs
1 shallot finely diced
1 tablespoon olive oil
2 medium delicata squash
Step by step
Preheat oven to 425°F.
Wash, slice and scoop the seeds from the delicata squash.
Cut the halves into 1-inch strips. Add the cut squash to your KitchenAid® Professional-Grade Nonstick Half Sheet Pan leaving plenty of space between the pieces. Drizzle with olive oil and sprinkle with the shallots and rosemary, salt and pepper. Toss to coat.
Roast about 20 minutes, turning once.
Enjoy warm as a side dish or chop into bite size pieces to enjoy over kale or other greens with your favorite vinaigrette for a sweet and savory fall salad.