Hazelnut-Roasted Delicata Squash with Winter Hazel
Category
Salads - Soups - Sidedishes
Sub
Category
Vegetarian
Ingredients
1 large delicata squash (aka sweet potato squash) (600g) (or your favourite winter squash)
1-2 tbsp hazelnut oil (or your oil of choice)
salt and pepper, to taste
1/2 cup hazelnuts, toasted and skinned
1 clove garlic
2 cups baby spinach
4 tbsp sage (increase if you want a more pronounced sage flavour, this was mild)
2 tsp nutritional yeast
1/2 tsp salt
2 tbsp hazelnut oil (or oil of choice)
4-6 cups baby spinach
2 cups cooked white beans (optional)
Instructions
To roast the squash, preheat oven to 425F. Slice squash into 1–2 cm thick rings and scoop out the seeds and pulp (no need to peel!). Toss with oil and sprinkle with salt and pepper, to taste. Evenly place on a silpat-lined baking tray (it just helps with the clean-up). Bake at 425F for 15 minutes. Flip squash over and cook an additional 15 minutes, until it can be easily pierced with a fork. Set aside to cool.
Meanwhile, prepare your pesto. In a food processor fitted with its S-blade, chop hazelnuts and garlic until finely ground. Add spinach, sage, nutritional yeast and salt and blend until smooth. Drizzle in oil until you reach your desired consistency. Season with additional salt and pepper.
Serve roasted squash overtop spinach and top with pesto. Add white beans for a complete meal.
Originally Submitted
12/10/2012
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