C – I wonder how many bloggers actually test their recipes before they do a final shoot.
We test most. But, there are a few that we make for the first time … while shooting … and hope they work out. This recipe is one of them. I honestly didn’t know if it would work. Roasting squash was easy. Making the gremolata. Definitely a cinch. Topping it with almonds. Anyone can do that.
There was no precise recipe. I am made this up on the fly. Would it taste good?
The last time I roasted Delicata squash they were extremely sweet. I couldn’t eat them with a savory meal. I think they could have passed for a dessert. So I was a bit concerned after that happened. I really liked the texture and was hoping adding a strong savory element to the squash would balance it out.
I really wanted to try it before we shot this recipe, but there was a scarcity of Delicata squash this week. What the heck happened? I saw barrel fulls just a couple of weeks before. Was I imagining it? Luckily we found a couple decent ones at an expensive grocery store.
Moment of truth. The taste test. It was good.
The texture was just as I remembered it. Soft inside and a tender outer peel. It wasn’t as sweet as I remembered. Maybe it was an older squash or my memory has gone bad.
Anyway, combined with the spicy, fresh gremolata it tasted amazing. I loved the freshness it added to this Fall dish. I also loved the balance of textures. The crispy almonds with soft and chewy squash was amazing.
| Warm Fall Sides Week 2015: Roasted Delicata Squash with Gremolata and Toasted Almonds |
- Grapeseed oil for drizzling over squash
- 2 Delicata squash, cut lengthwise, seeds and ends discarded, sliced ½ inch thick
- Salt and pepper to taste
- ¼ cup Parsley, chopped
- 3 cloves garlic, minced
- Zest of one lemon
- ¼ cup toasted, slivered almonds, roughly chopped
- Preheat oven to 375 degrees.
- Place cut squash on a baking sheet lined with parchment paper.
- Drizzle oil over the squash.
- Sprinkle salt and pepper over the squash.
- Place in the oven and cook until both sides are golden brown and squash is tender on the outside. About 40 to 50 minutes.
- Meanwhile, place parsley, garlic, lemon, a pinch of salt and pepper into a small food processor. Grind until fine. Remove and set aside.
- Once squash is finished, remove from pan and place on a serving platter.
- Top with gremolata and almonds.
- Serve.
- Enjoy!
Phew … another quick and easy recipe that didn’t go into the BIG MISTAKE folder. I am so glad we don’t get many in that folder.
Mostly, we get them when we are doing a never-tested-before recipe and our plan goes completely wrong.