Roasted Delicata Squash and Marrow with Herb Oil

Units:
Servings: Prep Time: 20 Cook Time: 40

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into 1/2-inch thick slices.
  3. Peel the marrow, slice it in half lengthwise, remove the seeds, and then cut into 1/2-inch thick slices.
  4. In a large bowl, toss the squash and marrow slices with olive oil, sea salt, black pepper, cumin, and smoked paprika.
  5. Arrange the vegetable slices in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 25-30 minutes or until tender and golden brown.
  7. While the vegetables are roasting, prepare the herb oil by combining rosemary, thyme, lemon juice, lemon zest, and minced garlic in a small bowl.
  8. Drizzle the roasted squash and marrow with the herb oil.
  9. Sprinkle the pumpkin seeds and drizzle a bit of honey over the top if desired (optionally according to dietary).
  10. Serve warm, garnished with fresh parsley.

Dietary Tags

Recipe By:

Chef AI

Roasted Delicata Squash and Marrow with Herb Oil

Ingredients

  • 1 small delicata squash
  • 1 small marrow
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon honey (optional, see dietary)
  • Fresh parsley for garnish

Directions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into 1/2-inch thick slices.
  3. Peel the marrow, slice it in half lengthwise, remove the seeds, and then cut into 1/2-inch thick slices.
  4. In a large bowl, toss the squash and marrow slices with olive oil, sea salt, black pepper, cumin, and smoked paprika.
  5. Arrange the vegetable slices in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 25-30 minutes or until tender and golden brown.
  7. While the vegetables are roasting, prepare the herb oil by combining rosemary, thyme, lemon juice, lemon zest, and minced garlic in a small bowl.
  8. Drizzle the roasted squash and marrow with the herb oil.
  9. Sprinkle the pumpkin seeds and drizzle a bit of honey over the top if desired (optionally according to dietary).
  10. Serve warm, garnished with fresh parsley.