While it feels like we are winding down on winter meals here in Los Angeles as firestorms rage in the low humidity/high wind conditions, the rest of the country is still in it. So I am sharing this recipe not only as an inspiration for those not in the crazy heat of SoCal but also as a respite from the deeply sad, heartbreaking, tragic few weeks we’ve had here in LA. Like many other locals who are out of the line of fire but still deeply impacted by the devastating losses for our neighbors, the past few weeks have felt heavy. So instead of going into a long emotional debrief of how debilitating and chaotic the last few weeks have been, I am going to continue sharing recipes that make my heart smile. Hopefully they bring a little bit of respite from the world around us.

Is it just me or is delicata squash one of the most highly underrated ingredients of the winter months? Every year I completely forget about the ingredient and then every year I impulsively buy one, let it sit on my counter for weeks, then feel guilty and am forced to use it in a meal just to remember how much I absolutely love baked delicata squash. I mean, this beautiful ingredient is even delightful on pizza! 

But by far my favorite way to eat it is baked until slightly charred and tossed with paprika, salt and pepper. 

Usually I just do that and dip it into ketchup. Yes, you heard me right, I dip it into ketchup like fries. But I also realize that you can turn it into a sophisticated side dish for many a meat and potato main dish.

Recently that sophisticated side dish for me has included parmesan, pistachios, and hot honey. Anything with hot honey is delicious. But this flavor combination is incredible. It’s so simple and yet adds so much depth. It’s like you are making a $12 steak house side but with stuff you already have in the pantry. Perfect!

INGREDIENTS

1 delicata squash

2 tbsp. unshelled pistachios

Handful of shredded parmesan

1 tbsp. olive oil

1 tbsp. paprika, salt, pepper

Drizzle of hot honey

Serving Size: 2

INSTRUCTIONS

• Preheat oven to 450F and line a baking sheet with parchment paper. 
• Meanwhile, wash the outside of the delicata squash then cut lengthwise into two long boats. Scoop out the seeds. Cut into half moon slices. 
• Toss with olive oil, paprika, salt, and pepper. 
• Bake for 25 minutes. 
• Let cool for 5 minutes. 
• Toss with parmesan and pistachios.
• Drizzle hot honey on top. Enjoy!