Roasted delicata squash & romanesco with sage
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Fall is the perfect time to try the different varieties of broccoli that are available in farmers' markets and specialty food stores. Romanesco broccoli, an Italian heirloom variety with a beautiful apple green head, may appear to be a new variety of psychedelic broccoli or cauliflower, but it has actually been enjoyed in Italy since the 16th century.
Ingredients
Uncooked delicata squash
2 medium, about 10 oz each
Romanesco
1 pound(s)
Fresh sage
12 leaf/leaves, torn
White balsamic vinegar
1½ Tbsp
Olive oil
1 Tbsp
Kosher salt
1 tsp
Black pepper
¼ tsp
Instructions
1
Place rack in middle of oven and preheat oven to 425°F. Line large rimmed baking sheet with a silicone mat or nonstick foil.
2
Cut squash in half through stem end and scrape out seeds. Cut crosswise into 1/2-inch crescents and put into large bowl. Cut Romanesco into 1-inch florets and add to squash along with sage, vinegar, oil, salt, and pepper; toss until vegetables are coated evenly.
3
Spread vegetables on prepared baking sheet forming single layer. Roast, stirring once or twice, until lightly browned and tender, about 30 minutes.
4
Serving size: about 2/3 cup
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