Preparing a delectable delicata dish

Try This At Home

December 11, 2005

This recipe, adapted from The America's Test Kitchen Family Cookbook, by Christopher Kimball and his staff at Cook's Illustrated, calls for delicata or acorn squash but will work with any winter squash. Cooking times will vary depending on the squash's size.

"Make sure that you cook the squash until it is very tender," the authors note. "It is one of the few vegetables whose texture improves as it cooks."

ROASTED WINTER SQUASH WITH SOY-MAPLE GLAZE

Makes 4 servings

3 tablespoons pure maple syrup

2 tablespoons soy sauce

1 / 2 teaspoon grated gingerroot

2 tablespoons vegetable oil

2 acorn or delicata squash, halved, seeded

1 / 2 teaspoon salt, optional

Freshly ground pepper

Move oven rack to lower-middle position; heat oven to 400 degrees. Combine the syrup, soy sauce and ginger in a small bowl; set aside.

Line a rimmed baking sheet with aluminum foil; brush the oil over the foil and cut sides of the squash. Place the squash, cut-side down, on the foil; roast until a skewer inserted into the squash shell meets with slight resistance, about 30 minutes.

Remove squash from oven; turn cut-side up. Brush squash halves with glaze. Return to oven; cook until mixture begins to caramelize and a skewer inserted into a squash shell meets with no resistance, about 10 minutes. Season with salt, if desired, and pepper to taste. Halve each squash before serving.

Per serving: 191 calories, 31 percent of calories from fat, 7 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 33 grams carbohydrates, 3 grams protein, 511 milligrams sodium, 3 grams fiber.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.