Squash With Parmesan & Walnuts

Name: Squash With Parmesan & Walnuts
Ingredients: 2 tablespoons olive oil; 1 teaspoon maple syrup; 1 1/2 pounds Delicata squash, cut in half lengthwise, cored, then cut into 1/2 inch moons; 1/2 teaspoon kosher salt; 2 tablespoons walnuts, chopped; 1/4 cup Parmesan cheese, grated; 2 tablespoons parsley, chopped

7 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 teaspoon maple syrup
1 1/2 pounds Delicata squash, cut in half lengthwise, cored, then cut into 1/2 inch moons
1/2 teaspoon kosher salt
2 tablespoons walnuts, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped

Directions

1

Preheat over to 400°F.
2

In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium-sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping halfway, until squash is soft and nicely browned.
3

In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.
4

Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.