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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


  1. 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.

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

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