VelvetRoasted Delicata Squash with Olive Oil
Inspired by techniques from Bon Appétit.
Thin half-moons of delicata squash roasted with olive oil and salt until tender with lightly browned edges. Leaving the skin on keeps preparation simple, while a single layer lets the squash brown and brings out its natural sweetness.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Heat the oven and slice the squash. Heat the oven to 220 °C (200 °C fan). Halve the squash lengthways and scoop out the seeds with a spoon, leaving the skin on. Set each half cut side down on the chopping board and slice across into half-moons about 6 mm thick.
- 2
Season and spread out. Put the squash in the mixing bowl with the olive oil and salt. Toss until the slices are evenly coated, then spread them over the rimmed baking sheet in a single layer, with the flat sides against the metal.
- 3
Roast until tender. Roast for 25-30 min, until the edges are lightly browned and the flesh is tender when pierced with the tip of a knife. Check at 25 min and use both cues to judge when it is ready. Lift the squash onto plates with a spatula and serve warm.
Storage
Refrigerate leftovers in a covered container for up to 3 days. Reheat on a baking sheet in the oven until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.8 g saturated fat per 100 g, 8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.1 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 124 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- oven
- chef's knife
- chopping board
- spoon
- large mixing bowl
- large rimmed baking sheet
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 112 kcal |
| Protein | 1.5 g |
| Carbohydrate | 13.1 g |
| of which sugars | 3.4 g |
| of which free sugars | 0 g |
| Fat | 7 g |
| of which saturates | 1 g |
| Fibre | 2.3 g |
| Salt | 0.74 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
