One of my favorite dishes this winter has been roasted delicata squash. It is a comforting dish that is very easy to make. You just slice it up and put it in the oven with some butter and herbs. You don’t even need to peel the squash first. It’s delicious on its own, or you can mix it up with whatever you have on hand. One of the best combinations I happened upon is serving it with hummus and caramelized shallots. Read on for the recipe!
I used sage because there happens to be a sage plant in the backyard that carries on during our mild winters. You could use any kind of herb you prefer, however, or use dried herbs.
Slice the squash and finely chop the sage.
Toss the squash and sage together in a baking dish. Add salt, pepper, and your choice of butter, olive oil, or other healthy fat. I used ghee/clarified butter, which adds a rich caramelized flavor that is magical. Roast until soft.
Slice the shallot into rounds and saute until they soften and begin to caramelize.
Serve over the hummus of your choice, whether homemade or store-bought. I recommend a smooth, creamy hummus with plenty of tahini and lemon. I made this hummus with paprika, which I wouldn’t have thought to pair with sage, but it was very good. Pile the squash and shallots on top of the hummus, and enjoy!
- 2 delicata squash, medium
- 4 TBSP sage, finely chopped (or substitute herb of choice. If using dried herbs, use 2 TBSP.)
- 4 TBSP + 1 TSP ghee (or butter, olive oil, etc.)
- Salt and pepper, to taste
- 1 shallot, medium
- 2-3 cups hummus (either homemade or store-bought)
Preheat oven to 375
Cut the squash in half length-wise, scoop out the seeds, and slice into 1/4 inch slices. Finely chop the sage.
Melt the ghee, then toss the squash, sage, and 4 tablespoons of ghee together in a baking dish. Sprinkle with salt and pepper.
Put in oven for about 35-45 minutes, tossing every 15 minutes. Cooking time will vary so keep an eye on it towards the end. Squash should be tender, including the peel.
While the squash is cooking, slice the shallot into rounds. Saute over medium heat in about a teaspoon of ghee until they are soft and turning brown.
Put about 1/2 of a cup of hummus into a bowl, and top with the squash and shallots. Makes 4 larger servings or 6 smaller ones.