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Photo of Roasted delicata squash & romanesco with sage by WW

Roasted delicata squash & romanesco with sage

1
Points® value
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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