Honey Coconut Delicata Squash with Chili Butter and Herbs!
Delicata squash IS the superior squash, and here’s why: You can eat the skin! And the seeds! Which makes it super easy to prep. I love the way the crunchy seeds contrast with the soft, caramelized squash.
This recipe is based on one from @alisoneroman where she caramelizes the squash in honey and coconut oil. I went a step further and drizzled it in a little chili butter (yes, I love fat). Finished it all off with a sprinkle of herbs (chives and cilantro are what I had at home, but you can use parsley, basil, dill, etc.)
RECIPE (serves 4)
2 delicata squash, cut into rings and then halved (keep the seeds!)
2 1/2 tbsp melted coconut oil
1 1/2 tsp honey
Salt & pepper
2 tbsp butter
1/2 tsp red chili pepper (I used @diasporaco Guntur Sannam Chillies)
Fresh herbs (I used chives and cilantro)
Preheat oven to 425 F. On a sheet pan, toss squash rings with coconut oil, honey, and a pinch of salt and pepper. Bake for 25 minutes, flipping halfway.
In a small pot, melt butter and chili oil and whisk together. When squash is ready, add to a plate and drizzle on butter. Top with herbs, and serve.