Roasted delicata squash.

Roasted delicata squash. Credit: Yvonne Albinowski


2 large or 3 small delicata squash

1 tablespoon kosher salt

1 teaspoon black pepper

4 tablespoons olive oil, divided

5 to 6 large curry leaves (any mix of herbs may be substituted)

1⁄4 cup lemon juice (about 1 lemon)

2 pinches of a large crystal finishing salt, such as sea salt


1. Preheat oven to 425 degrees. Cut the squash in half, remove seeds and slice into 1⁄2 thick semicircles.

2. Toss with salt, pepper and 2 tablespoons of olive oil and spread on a parchment-paper-lined baking sheet. Roast for about 20 minutes, turning once until the squash is caramelized on outside but not too soft.

3. In a saute pan, place remaining olive oil and cook curry leaves until crispy. Remove to a paper towel to drain. Reserve the oil.

4. Arrange roasted squash on a platter, drizzle with lemon juice and curry-flavored olive oil in the pan. Gently crush the curry leaves with your hands. Sprinkle leaves and finishing salt on top of squash. Makes 6 to 8 servings.

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