Quick Hors d’oeuvres: Roasted Delicata Squash with Parmesan Cheese and ThymePosted by November 15, 2016
Next month I promise sweet stuff, as in desserts but for Thanskgiving coming up, I am still on squash..and for good reason. The Delicata squash…you know the “gourd looking” thing that you think is inedible.. Well the news is that it is edible and great tasting.
Not only low in calorie and giving you plenty of Vitamin A and Carotenoids, all good for your skin, this squash doesn’t need peeling like our friend Butternut squash and is a great finger food. Called bohemian or sweet potato squash, low in carbohydrate at 18 grams of carb per 1/2 half squash, 30 calories per serving. Tastes like sweet potatoes and when roasted with grated cheese , it takes on a fritter like consistency.
1 delicata squash, halved with seeds removed
1 tablespoon olive oil
a sprinkle of red pepper flakes
a few pinches of black pepper and salt
1/4 cup of grated parmesan cheese
1 teaspoon of thyme leaves
Preheat oven to 375 degrees. Halve squash and remove seeds for other uses. Slice in 1/2 inch slices. Mix all the ingredients in a bowl until squash is well coated. Line a cookie sheet with foil and spread the sliced squash on the sheet allowing room between the slices.
Bake for 25 minutes or until on the dry side and golden brown. Remove from the oven and sprinkle a little more cheese on the squash as they cool. Serve.