Roasted Delicata Squash and Spicy Green Sauce

Roasted Delicata Squash and Spicy Green Sauce

Yield: 4 servings

  • 3 medium-sized delicata squash, washed
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 6 sage leaves, roughly chopped
  • Salt
  • Red chili flakes

For the Sauce:

Yield: 1 cup

  • ½ teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • Seeds from 4 cardamom pods
  • 2-4 fresh green chilis (jalepeno, serrano, poblano), seeded and roughly chopped
  • 1 garlic clove, grated on a microplane or smashed to a paste
  • 1 bunch cilantro, leaves and tender stems picked
  • 1 bunch of parsley, leaves picked
  • 1 tablespoon lemon or lime juice
  • ½ cup extra virgin olive oil

Step 1:

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Cut both ends off the delicata squash, then cut it in half lengthwise. Scoop out the seeds with a spoon, then place it cut-side down on the cutting board, slice the squash into ½” slices crosswise. Put the squash slices in a large bowl along with the olive oil, maple syrup, sage, salt, and chili. Spread it out on the sheet pan in a crowded single layer, you may need two pans depending on the size of your pan.

Step 2:

Roast the squash for 30-40 minutes, turning the pan halfway through the cooking process. The squash should be tender when you press on it with your finger, continue cooking if it needs more time. Let the squash cool on the tray while you make the sauce.

Step 3:

Toast the coriander, cumin and cardamom seeds in a dry skillet over medium heat, shaking the pan frequently, just until they become fragrant, about 4 minutes. Grind the spices in a spice grinder or mortar and pestle. Put the chilis and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, toasted seeds, lemon juice and 1 teaspoon of salt. Pulse until all is finely chopped into a rough puree. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth. Taste the sauce for more salt or lemon juice.

Step 4: 

Arrange the squash slices onto a platter, drizzle the green sauce over top in a sassy design.

 

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