I’m always an advocate of dishes that reflect the season or style of the gathering; and when it comes to autumn, squash hits a home run in this category. This delicata squash, once roasted, brings out the most stunning hue of gold! I especially swooned at its complementary tones to the centerpiece flowers and my grandmother’s gold china, which I only pull out of the credenza for special occasions — this No Kid Hungry Friendsgiving presented by Honeysuckle White dinner being one of them, of course.
I top the dish with chopped roasted hazelnuts for an earthy crunch as well as a punch of goat cheese crumbles, which melt beautifully against the just-roasted vegetable slices. You’ll be guaranteed a winner at the Friendsgiving table with this one in tow!
This side dish was created in partnership with Honeysuckle White. To learn more about how to sign up to host your own Friendsgiving for No Kid Hungry presented by Honeysuckle White and Shady Brook Farms, visit https://friendsgiving.nokidhungry.org/.
Photos by Christen Jones
2 delicata squash (halved lengthwise, seeds removed, cut into 1/2-inch slices)
2 tablespoons olive oil
1 large pinch sea salt
1/4 cup dry roasted hazelnuts, loosely chopped
1/4 goat cheese, crumbled
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees F (204 degrees C).
Add sliced squash to a large bare baking sheet, and toss with oil and sea salt. Rearrange in a single layer.
Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it's done when fork tender, golden brown, and slightly caramelized.
To serve, arrange baked squash on a serving dish and top with goat cheese, hazelnuts and parsley.