Roasted Delicata Squash with Sage and Ameretti Cookies

I have been on the hunt for delicata squash ever since we first had it at one of our favorite restaurants, Mozza. It was dressed in brown butter, crispy sage leaves and crushed cookies..from what I remember. For the last year, Joe and I would eagerly search the produce departments without any luck…until yesterday! The first thing I could think of was to duplicate the recipe, but based solely on taste memory.

I dressed the squash in a copious amount of olive oil, salt and pepper and a little touch of freshly grated garlic. After laying it in my baking dish, I dotted the rings with small pieces of butter, fresh sage leaves (I love crispy sage) and crushed ameretti cookies. I stuck that baby in a HOT-ass oven at 425 degrees and waited until the butter caramelized the squash and the sage leaves crisped up.

What is so fabulous about this squash, is that you can eat the skin! Unlike butternut squash which has a thick outside that you have to cut off, delicata is so easy that you can just cut right through it! It will be a tad firm, but hold on to the squash firmly to get a nice cut through.

Method:

1) Pre-heat oven to 425 degrees F. Wash the squash and cut the ends off. Using a long butter knife, stick it into the middle of the squash and use a circular motion to scrape out the seeds.

2) After all the seeds are out, use a sharp knife to cut the squash into 1/4 in rings.

3) Place rings in a baking dish (it’s good if you have a large one so they can all they flat, but its ok if you don’t) and drizzle with olive oil (about 1/4 cup), salt and pepper and grated garlic. Toss to coat well.

4) Top squash with dots of butter evenly, sage leaves and crumbled amaretti cookies.

5) Roast squash for about 20 minutes until the squash begins to caramelize.

6) When squash is done, remove from oven and grate fresh Parmigiana on top.

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Roasted Delicata Squash with Sage and Ameretti Cookies

Author: Samantha Ferraro

Ingredients

• 1 delicata squash
• Small bunch of fresh sage leaves
• 2 Tb butter cubed
• Parmigiano reggiano freshly grated
• Olive oil for drizzling (about 1/4 c)
• 5 amaretti cookies crushed finely
• Salt and pepper to taste

Instructions

• Pre-heat oven to 425 degrees F. Wash the squash and cut the ends off. Using a long butter knife, stick it into the middle of the squash and use a circular motion to scrape out the seeds.
• After all the seeds are out, use a sharp knife to cut the squash into 1/4 in rings.
• Place rings in a baking dish (it's good if you have a large one so they can all they flat, but its ok if you don't) and drizzle with olive oil (about 1/4 cup), salt and pepper and grated garlic. Toss to coat well.
• Top squash with dots of butter evenly, sage leaves and crumbled amaretti cookies.
• Roast squash for about 20 minutes until the squash begins to caramelize.
• When squash is done, remove from oven and grate fresh Parmigiana on top.