Target: 6 × 4 inches · landscape

Maple-Roasted Delicata Squash with Pecans

39 min · 4 servings

Ingredients

□ 2 delicata squash (about 2 lb)

□ 2 tbsp olive oil

□ 1 tbsp maple syrup

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1 tsp fresh thyme leaves, divided

□ 1/2 cup pecan halves, roughly chopped

□ 1 tsp apple cider vinegar

1. Heat oven to 425 F. Scrub squash, halve, seed, and slice with skin on; toss with oil, salt, pepper, and half the thyme.

2. Roast squash 14 minutes. Meanwhile, toast pecans in a dry skillet for 3 minutes, then set aside.

3. Turn squash, drizzle lightly with maple, and roast 10 minutes more until tender. Finish with cider vinegar.

4. Move squash to a platter and top with toasted pecans and remaining thyme; serve warm.

Cook’s note: Give the squash room on the pan; crowding traps steam and softens the browned edges.