Prepare to transform the humble delicata squash into a culinary masterpiece that will have your dinner guests begging for seconds! This Pistachio Crusted Delicata Squash is not just a side dish – it's a flavor explosion that combines the creamy, sweet essence of delicata with the rich, crunchy texture of pistachios. Whether you're a vegetable enthusiast or someone looking to impress with a stunning yet simple recipe, this dish promises to elevate your cooking game and tantalize your taste buds like never before.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 delicata squash, halved and seeds removed
- 1/2 cup pistachios, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the delicata squash thoroughly under cool running water. Using a sharp knife, carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the center, creating a clean cavity.
- Slice the squash halves into half-moon shapes, approximately 1/2-inch thick, ensuring uniform thickness for even cooking.
- In a small food processor or using a sharp knife, finely chop the pistachios until they reach a coarse, crumbly texture. Some larger pieces are desirable for added crunch.
- Place the squash slices in a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and freshly ground black pepper. Toss gently to ensure each slice is evenly coated.
- Arrange the squash slices in a single layer on the prepared baking sheet, ensuring they are not overlapping to promote even roasting and crisp edges.
- Sprinkle the chopped pistachios evenly over the squash slices, pressing lightly to help them adhere to the surface.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking. The squash should be golden brown and the pistachios lightly toasted.
- Optional: If desired, drizzle honey over the roasted squash immediately after removing from the oven for a subtle sweetness that complements the nutty pistachio crust.
- Let the squash cool for 3-5 minutes before serving to allow the crust to set and prevent burning. Serve warm as a side dish or light vegetarian main course.
Tips
- Choose Fresh Ingredients: Select delicata squash that is firm and free from blemishes, and use freshly chopped pistachios for maximum crunch and flavor.
- Cutting Technique: Slice the squash uniformly to ensure even cooking. Aim for 1/2-inch thick half-moon shapes for the perfect texture.
- Nut Preparation: Don't over-process the pistachios – you want a mix of fine crumbs and some larger pieces for varied texture and visual appeal.
- Spacing Matters: Arrange squash slices in a single layer without overcrowding to achieve crispy, golden edges.
- Honey Hack: If using honey, drizzle it immediately after roasting while the squash is still hot to help it caramelize and create a beautiful glaze.
- Make-Ahead Tip: You can prep the squash and chop pistachios in advance, making this an easy weeknight side dish that looks and tastes gourmet.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
