Tuesday, November 16, 2010

Roasted Delicata Squash with Leeks, Apple, and Fresh Herbs

"Delicata" may sound sissy, and in fact I believe its name derives from the fact that it doesn't keep as well as other squashes.  But it's a hearty squash, unafraid to step up to the plate and challenge the big boys, like butternut, in both flavor and texture.  The maple syrup really provides the perfect link for all these flavors to meld succulently.

1 Delicata squash, peeled, seeded, and cut into 1/2-inch C shapes
2 large leeks, white and light green parts only, cut in 1/4-inch slices
1 apple, peeled, cored, and cut into wedges

1 to 2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon salt
1 teaspoon freshly ground black pepper
Fresh chopped sage
Fresh thyme

In large bowl, combine the olive oil, maple syrup, salt, pepper, sage and thyme.  Toss the squash, leeks and apple in this mixture, and spread them onto a Silpat-lined baking sheet.  Roast at 375 degrees for 30 to 40 minutes or until squash and apples are tender and leeks are soft.  Stir mixture once or twice during cooking.

Makes 4 servings

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