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Epicurious

Delicata Squash with Hot Pepper Glaze

Recipe information

  • Yield

    serves 8

Ingredients

1/4 cup hot pepper jelly
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
4 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded
2 teaspoons coarse salt
Freshly ground pepper

Preparation

  1. Step 1

    Preheat the oven to 375°F. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper; toss.

    Step 2

    Divide squash between 2 rimmed baking sheets. Roast until tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsAmericanDelicata SquashSquashVegetableSideDinnerDairy FreeVeganVegetarianGluten FreeNut FreeEasyRoastFallCookbooks
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