Delicata Squash with Hot Pepper Glaze

Name: Delicata Squash with Hot Pepper Glaze
Yield: 8 servings
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

Delicata squash -- typically a sweeter winter squash -- is rendered more explosive in flavor thanks to the garlic and hot pepper jelly.

Source: Martha Stewart Living, October 2006

Servings

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

Directions

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.