SQUASH: it’s what’s in season (didn’t you notice?). This recipe, adapted from Eating Well’s non-veg version, was practically calling my name as the last few weeks of our CSA have produced copious amounts of delicata squash and Bosc pears. Fortunately the two go together nicely.
Unlike its cousins, the acorn or butternut, delicata squash has a tender skin that you can roast and eat. Enjoy!
Chili brown sugar delicata squash with pears
1 pound delicata squash (about 1 large)
2 medium ripe but firm pears, sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon light brown sugar
1 teaspoon chili powder
Preheat oven to 425°F. Cut squash in half lengthwise; scoop out seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. Toss in brown sugar and chili powder and let roast 5 more minutes.