This is a variation of a favorite Tamar Adler recipe. I made a variation of her sweet potato salad last year, which I also love, but I find this one with delicata squash to be so incredibly delicious.
- 2 delicata squash, ends trimmed, seeds removed, sliced into 1/2-inch thick pieces
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- kosher salt to taste
- 1 large shallot, peeled and thinly sliced
- 1/2 jalapeno or more to taste, finely diced
- 1 lime, halved
- 1 small bunch cilantro, coarsely chopped
- Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheetpan. Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt — squash can handle it. (For a full sheet pan, I use 2 teaspoons of kosher salt.) Arrange the slices into a single layer. Place pan in oven on middle rack and cook for 20 to 25 minutes, checking after 15 minutes—pick one up to check. Roast until the underside of the squash slices is evenly browned, then stick pan under the broiler for 3 to 4 minutes or until the top is evenly golden—keep an eye on it the entire time. Remove pan from the oven and set aside.
- Meanwhile, place the sliced shallot and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.
- Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the cilantro over top. Serve with more lime wedges on the side.
- Category: Side Dish
- Method: Roast, Broil
- Cuisine: American, Asian
Keywords: roasted, delicata, squash, broiled, chilies, lime, cilantro