Delicata Squash with Hot Pepper Glaze
Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.
- Servings: 8
Source: Martha Stewart Living, October 2006
- 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
Preheat oven to 375 degrees. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper, and toss.
Divide squashes between 2 rimmed baking sheets. Roast until squashes are tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.