Another squash recipe! This is a simple and sweet side dish that cooks most of the time on it’s own, so is ideal for a dinner party. Save this recipe for when you can start hosting again 🙂 Cooking the bourbon and maple syrup down together makes a delicious glaze that could honestly go well with almost any roasted vegetable.
- 1 delicata squash
- ¼ cup coconut oil, melted
- Salt & pepper
- 1 shallot, thinly sliced
- ⅓ cup hazelnuts, lightly crushed
- ⅓ cup maple syrup
- 2 tbsp bourbon
- 1 tbsp brown sugar
Preheat the oven to 375 F. While preheating, cut delicata squash in half and spoon the seeds and guts out. Slice the squash into 1 inch thick half-moons. Mix with coconut oil, salt & pepper. Lay on a baking sheet in an even layer and roast for 15 minutes.
Meanwhile, combine the maple syrup, bourbon and brown sugar into a pot and. On the stove top, bring to a boil on medium-high heat, then reduce to a low boil. Allow to thicken, about 20 minutes.
Back to the squash. After 15 minutes, flip the squash, and roast for 5 more minutes. Then remove, add shallots and hazelnuts, and place back in oven for 5 more minutes. Let cool on a trivet.
To serve, spoon squash, shallots and hazelnuts onto a serving platter. Drizzle glaze on top.