Tuesday, October 23, 2012

Hot-Wing Style Delicata Wedges

This is Angela, from Seasonal and Savory, sharing one of my favorite seasonal produce recipes: Hot Wing-Style Delicata Wedges. My cooking is heavily influenced by what I find at the Farmers’ Market or in my weekly C.S.A. share, and the winter squash are coming on strong right now. Delicata squash are a wonderful winter squash option because the thin skin does not need to be removed before eating.  That makes them ideal for slicing and roasting, and in this recipe I have spiced them up with a sriracha sauce.

Serve with blue cheese dressing for dipping, and you have a fun and healthy appetizer or side dish.  Adjust the amounts in the sauce according to the heat level you prefer.  I cut the squash both crosswise and lengthwise and then scooped out the seeds and sliced the quarters into small wedges. 

Hot-Wing Style Delicata Wedges

2 medium Delicata squash, seeds removed and cut into small wedges
5 tablespoons salted butter, melted
4-6 tablespoons sriracha, or preferred hot sauce
1/2 teaspoon smoked paprika
Your favorite blue cheese dressing, for serving

Preheat the oven to 375 degrees. Spray a cookie sheet with cooking spray to coat. Arrange the squash wedges on the tray, spaced slightly apart and with the skin sides down.

Stir together the melted butter, sriracha, and smoked paprika, and brush the mixture on each of the wedges.  You should have some of the sauce left over. 

Roast for 30-40 minutes, or until the squash is tender when pierced with the tip of a knife and the edges are just started to brown.  Brush the warm Delicata wedges with any remaining sauce, and serve hot, with blue cheese dressing on the side. 

Thanks for reading,