When fall arrives and harvest is in full swing I could be a complete vegetarian, I swear. During the autumn bounty I over shop and spend all my hours creating new dishes all the while stuffing my freezer as if I will run out of food 2 months from now! I am worse than a kid in a candy store eating their way through the experience and giddy as the day is long….ohhh life’s simple pleasures. I am sure Enrique is thrilled I have this addiction….after all there are so many other vices I could take up…:)
This recipe of roasted delicata squash rings with herbed yogurt is as good as any sweet experience you can buy, in fact it’s better. The caramelization creates the BEST layer of sugary sweet and combined with the smooth tangy flavor of the yogurt you have a exquisite culinary experience…take it up a notch and add the crunchy tartness of pomegranate and a lemony wood herb combination and it immediately transports into a magical experience.
The best part of this dish, other than consumption, is how EASY it is to prepare. Honestly, 5 minutes prep and the rest is oven time…that’s it. Serve it up with any protein you like or keep the meal vegetarian and pair it with an ancient grain like freekeh or farro. Make it for a party and your friends will think you totally rock. It’s a fabulous appetizer, side dish or main, just do your own creation and happiness will abound.
If nothing else, just devour it.
- 1-2 Delicata Squash, cut into rings and seeded
- Olive Oil
- Sea Salt
- Fresh Ground Pepper
- 1 Cup Greek Yogurt
- 4 T Fresh Herbs, sage, parley, tarragon
- Pomegranate Seeds
- Heat oven to 350
- Slice Delicata Squash into rings and seed. Place on baking sheet and drizzle with olive oil, salt and pepper
- Cook for 20-30 minutes or until caramelized and tender
- Meanwhile, mix yogurt and most of herbs (reserve a little to top yogurt and put on delicata squash once out of oven).
- Once squash is done, arrange on platter, sprinkle with a little fresh herbs and pomegranate seeds. Serve with yogurt sauce
