The Delicata squash was nowhere to be found in my garden or pantry more than a decade ago. That’s because I hadn’t even heard of this amazing little gem of a winter squash. I’m not alone. In fact, I was among the first to embrace this particular variety.
However, Delicata is by no means new; quite the opposite. It’s a traditional variety that disappeared in the early 20th century because it was prone to disease, but in the early 2000s, that trait was eliminated, and it began appearing in seed catalogs and at farmers’ markets. Now it’s more mainstream, and I can’t imagine a festive meal without it!
However, I don’t reserve delicate butternut squash for the holidays. I keep it in regular rotation on my menu for several reasons. It’s absolutely delicious, capturing that phenomenal sweet-and-savory harmony on its own, even before other ingredients are added (although, like everything, the right cooking can enhance those flavors).
It’s one of the few types of squash I don’t have to peel, and the skin adds a wonderful texture when roasted. You can slice it into rings, and eating ring-shaped foods is more fun!
This roasted pumpkin is definitely a crowd-pleaser, and not just for the aforementioned pleasure of devouring ring-shaped food. The blend of saffron and rosemary is such an elegant combination of flavors. It plays beautifully with the pumpkin’s sweetness and leaves the taste buds completely satisfied.
Roasted Pumpkin Rings with Fragrant Rosemary and Saffron Dressing
Ingredients
- 2 delicate pumpkins
- ¼ bunch of rosemary, finely chopped (about 2 tablespoons when chopped)
- ½ teaspoon of saffron
- 2 tablespoons of lemon juice
- 1/4 cup of olive oil, and more for grilling
- 3 tablespoons of white balsamic vinegar
- ½ tablespoon of minced garlic
- 1 tablespoon of honey
- ½ teaspoon of sea salt
- ½ teaspoon of freshly ground pepper
Procedure
- Preheat the oven to 375°F.
- Mix the saffron, rosemary, lemon juice, olive oil, vinegar, garlic, and honey. Set aside.
- Cut off the ends of the delicate pumpkin. Use a thin spoon or butter knife to scrape out the pumpkin seeds. You may find it easier to remove the seeds if you cut the pumpkin in half crosswise (making sure you can still make rings).
- Once you have removed the seeds, cut the pumpkin into rings about 1/2 inch thick.
- Cover the pumpkin rings with olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes or until golden brown.
- Stir or shake your saffron dressing and toss the squash rings to coat.