Roasted Delicata Squash w/ Sage & Pomegranate
Delicata squash is a Fall favorite—delicious, and simple. You can skip the chore of peeling the skins and simply cut it up and stick it in the oven! Ok, this recipe requires a bit more work than that, but not much. To make it more decadent, I use browned butter, but you can easily substitute olive oil for clean eating. Deliciously seasonal, it’s perfect for an easy Thanksgiving side. Enjoy!
Phe Count:
30 mg phe / serving
Roughly 1g of protein / 3 exchanges
Yield: 12 servings
Note: this is an estimate. Sage leaves are not available on howmuchphe. Please do your own calculations.
Ingredients:
760g delicata squash, thinly sliced (approx 3 squash)
240g yellow onion, thinly sliced (approx 1 medium onion)
2 tsp olive oil
3 Tbsp butter + 4 Tbsp butter
1.5 Tbsp maple syrup
2 tsp lemon juice
25 - 30 sage leaves
5 Tbsp pomegranate seeds
Salt & pepper to taste
Directions:
Preheat your oven to 400 degrees.
Slice your squash in half, lengthwise. Scoop out the seeds in the center and cut each half of your squash into thin, bite-sized slices.
Tip: Roast these seeds in the oven, like you would pumpkin seeds. They don’t take long and make a great salad topper or snack (especially for family that need more protein!)Combine your squash and onion slices and toss lightly in olive oil, salt and pepper. Then, transfer to a large baking sheet(s), so they lay in a single layer.
Cover your tray with aluminum foil and put in the oven to bake for 20 minutes.
While your squash is cooking, melt 3 Tbsp of butter in a small saucepan on the stove over medium heat. When hot, add sage leaves and cook (fry) until crisp, about 4 minutes. Move them gently with a spoon as they cook. The sage will stiffen a bit and lose its fresh green color as it crisps up. Remove sage with a spoon, and put on a paper towel to dry. Do not wait for it to brown or it will be overcooked and taste burnt (yuck!). Note: you may have to do in two batches.
When your sage is cooked, clean your pan. Add your remaining 4 Tbsp of butter and cook over medium heat to brown. Do not stir the butter. It will froth up and you can gently swivel your pan, to help it cook evenly. Watch closely as the butter turns brown and remove from heat to cool.
Remove your squash from the oven, uncover, and stir. Put back in the oven for 20 minutes. The squash and onion will brown a bit, as they caramelize.
Next, remove them once more from the oven and toss them in your browned butter, maple syrup, and lemon juice. Return to the oven for 5 more minutes.
To finish, transfer squash and onions to a large bowl and toss with your pomegranate seeds and sage. I like to chop half of my sage, and leave half of the leaves whole for a final topping.