35 minutes
A simple and flavorful roasted delicata squash dish seasoned with mustard oil, ginger, and nigella seeds.
Delicata Squash, cut into 1/4-inch semi-circles
each
Mustard Oil
tablespoons
teaspoons
Nigella Seeds
teaspoons
1. Prep the Squash
Preheat the oven to 400°F. Wash the delicata squash thoroughly. Trim the ends, cut in half lengthwise, and scoop out the seeds. Slice into 1/4-inch thick semi-circles and set aside.
2. Dress the Squash
In a large mixing bowl, combine the mustard oil and ginger paste. Add the sliced delicata squash and toss until well coated. Sprinkle with nigella seeds and toss again to distribute evenly.
3. Roast the Squash
Line a baking sheet with foil. Arrange the dressed squash in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and edges are browned.
4. Finish and Serve
Remove the roasted squash from the oven and transfer to a serving platter. Optionally, squeeze lemon on top before serving.
Choose delicata squash that feels heavy for its size. The skin should be firm, and the color should be a consistent creamy yellow with green stripes. Smaller squash tend to be sweeter and more tender.
Preheat your oven and ensure it reaches the desired temperature before roasting. A hot oven (around 425°F) will give you a good caramelization.
Balance the bold mustard oil by seasoning the squash well with salt to bring out its natural sweetness and complement the earthiness of the nigella seeds.
When cutting the squash, make sure to remove the seeds and pulp thoroughly. Slice the squash into even, 1/2-inch thick rings or half-moons for a caramelized and tender result.
After roasting, finish the dish with freshly chopped herbs and a squeeze of lemon juice to add brightness.
Comments (0)