Roasted Delicata Squash with Hazelnuts topped with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.
Maple Apple Cider Glaze (optional)
Garnish: 1/3 cup toasted, crushed hazelnuts, fresh Italian parsley
Preheat oven to 425F
Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If you are in a hurry you can slice the delicata squash in half, lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).
Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).
Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.
While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.
When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)
Scatter with Italian parsley and serve immediately.
The glaze is optional but tasty. You can serve the roasted squash, on its own, without the glaze!
This is also tasty with soft crumbled goat cheese, so feel free to add to the top if you like.
If cookinf for 2, feel free to halve this recipe!
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