Roasted Delicata Squash with Mushrooms & Herbs
Have you cooked with delicata squash yet? I love it for weeknight meals as it's relatively quick cooking and you can eat the tender skin - meaning no peeling or hacking away with a knife hoping you don't cut off a finger in the process.
Here, I've combined it with with rosemary, thyme, and mushrooms. Roasted squash is like candy to me (almost too sweet at times!), so the earthiness of the mushrooms acts as a great counterbalance.
Roasted Delicata Squash with Mushrooms & Herbs
Serves 4
2 medium delicata squash, seeds removed and sliced into 1/2 inch semi-circles
2 pounds cremini mushrooms
2 Tbs. extra virgin olive oil
1-2 tsp. Bragg's liquid aminos
2 Tbs. chopped thyme
4 tsp. chopped rosemary
1/2 tsp. fine sea salt
freshly ground black pepper
Preheat oven to 400 degrees. Line two sheet pans with parchment paper.
On one sheet pan, toss the squash with one tablespoon olive oil, half of the herbs, and a big pinch of salt + black pepper.
On the other sheet pan, toss the mushrooms with remaining olive oil and herbs, the Bragg's liquid aminos, and black pepper.
Roast for 30-35 minutes. Flipping and rotating pans halfway through.
For serving, combine the squash and mushrooms in a serving bowl or platter. Garnish with additional herbs.
This dish is good either warm or room temperature.
Notes: If you can't find delicata, try acorn or kabocha squash.
Pro-tip: If any winter squash is too hard to safely cut with your knife, try pricking the skin with a knife and microwaving it for several minutes. Let it cool slightly and watch out for steam. You'll then be able to cut into the flesh much easier.
