My absolute favorite of the winter squashes, delicata isn’t always easy to find but when I do, I make sure I load up on it. With a thin, edible peel - no need to peel it! - and a smaller size than many other squashes, I find it to be easy to work with and the reward of its naturally sweet and tender flesh makes any minor hassle worth it. If you don’t have an air fryer, you can also roast this, but I can’t give exact instructions for that because I did not prepare it that way this time. I would cut as I describe with the air fryer, and roast on a parchment-lined baking sheet at 425 degrees, flipping when somewhat tender, and cooking through until fully roasted. The result should be the same with the air fryer: sweet, a little spicy, complex and caramelized deliciousness. 1 delicata squash, stickers removed, washed and scrubbed clean 1 teaspoon olive oil (optional) 1 tablespoon pure maple syrup 1 tablespoon low-sodium tamari or soy sauce 2 teaspoons chili-lime spice blend Salt and pepper, to taste
I find it easiest to split squashes after I cut off the top edge, so I recommend doing this. Cut down the middle lengthwise, and scoop out the seeds and any strings. Cut the squash halves into equal-sized half-rings, and put in a bowl with the maple syrup, tamari and chili-lime spice blend. Mix until the squash is coated. Bake at 370 degrees in the air fryer for 9 minutes, shake the fryer basket. If you have any marinade left over in the bowl, you can brush this over the squash and bake for another 9 minutes at the same temperature. Season with any additional salt and pepper and serve warm.
Air Fryer, Simple, Quick, Easy, Appetizer, Side Dish, Autumn, Fall, Thanksgiving, Seasonal
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