Recipe information
Yield
serves 8
Ingredients
1
/4 cup hot pepper jelly
3
tablespoons extra-virgin olive oil
1
garlic clove, minced
4
medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded
2
teaspoons coarse salt
Freshly ground pepper
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Preparation
Step 1
Preheat the oven to 375°F. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper; toss.
Step 2
Divide squash between 2 rimmed baking sheets. Roast until tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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