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Maple and Cinnamon Roasted Delicata Squash

by Pam on November 24, 2013

This is the perfect Autumn (or holiday) side dish. I wanted to try cutting the squash into slivers to roast this time because I heard that delicata squash skin is tasty. I drizzled olive oil, real maple syrup, and cinnamon together and tossed them with the squash slices then laid them out on the baking tray and seasoned with sea salt, to taste. I roasted them in the oven for about 20 minutes, turning them over a few times, to prevent burning because of the maple syrup. I loved the smell of this squash while it was roasting in the oven – delightful! My kids and I thought the squash was delicious. My husband isn’t a fan of squash so he thought it was just okay. I loved that it was a quick and simple side dish recipe – perfect for the upcoming holidays.

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.

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Maple and Cinnamon Roasted Delicata Squash

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

2 Delicata squash, cut into slices
1/2 tbsp olive oil or melted butter
2 tbsp real maple syrup
Dash of cinnamon
Sea salt, to taste

Directions:

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pan Roasted Asparagus with Garlic and Parmesan

by Pam on February 19, 2013

This is a recipe I make often because it’s super quick, tasty, and easy to make. I also love that it pairs with so many different main course dishes. I love the garlicky flavor with the salty Parmesasn – it makes the asparagus extra special in my opinion. I served this asparagus with a delicious meatloaf (to post tomorrow) and some Creamy Mashed Potatoes^[1] for a delicious and comforting meal.

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.

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Pan Roasted Asparagus with Garlic and Parmesan

Yield: 4

Prep Time: 5 min.

Cook Time: 7-10 min.

Total Time: 15-17 min.

Ingredients:

1 tsp olive oil, divided
15-20 spears of asparagus, wooden ends removed
Sea salt and freshly cracked pepper, to taste
2 small cloves of garlic, minced
1 tbsp Parmesan cheese, shredded

Directions:

Remove the wooden ends of the asparagus spears. Swirl a 1/2 teaspoon of olive oil in a skillet over medium heat. Add the asparagus spears in a single layer then cover with a lid and cook until the asparagus is bright green and still crisp, about 5 minutes. Uncover and season with sea salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly. Toss the spears with the garlic and olive oil for 30 seconds then remove from the skillet to a serving plate. Top with shredded Parmesan cheese and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Garlicky Roasted Baby Red Potatoes

by Pam on August 27, 2014

I had a bag of baby red potatoes that I couldn’t wait to roast. I decided to roast them simply with a bit of olive oil, sea salt, and freshly cracked pepper. Once they were roasted, I tossed them with a bit more olive oil, fresh parsley, and minced garlic and put them back into the oven for a couple of minutes. I loved that the potatoes had a great garlic flavor without the garlic getting burnt by roasting the whole cooking time. We all enjoyed the potatoes and there was none left at the end of dinner. I served these potatoes with Roasted Herb Chicken Drumsticks with Lemon and Garlic^[1] and Roasted Heirloom Tomatoes, Asparagus, and Green Beans^[2] for a delicious and healthy dinner.

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray then add the baby red potatoes. Drizzle the potatoes with olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 10 minutes then toss them. Continue to roast for an additional 10 minutes, or until tender and cooked through.

Remove the roasted potatoes from the oven and drizzle with bit more olive oil, freshly chopped parsley, and minced garlic; toss until evenly coated then place back into the oven for 2-3 minutes. Remove from the oven and serve immediately. Enjoy.

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Garlicky Roasted Baby Red Potatoes

Yield: 4

Ingredients:

12 oz baby red potatoes
Drizzle of olive oil (plus more later)
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped
1-2 cloves of garlic, minced

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray then add the baby red potatoes. Drizzle the potatoes with olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes then toss them. Continue to roast for an additional 10 minutes, or until tender and cooked through.

Remove the roasted potatoes from the oven and drizzle with bit more olive oil, freshly chopped parsley, and minced garlic; toss until evenly coated then place back into the oven for 2-3 minutes. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Roasted Herb Chicken Drumsticks with Lemon and Garlic (www.gordon-ramsay-recipe.com)
^{^} Roasted Herb Chicken Drumsticks with Lemon and Garlic (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)