When roasting vegetables, how do you achieve the perfect “char”? Set your oven to 500°F, place your baking sheet inside during the preheating, and set your timer for 30 minutes. Getting your sheet pan super-hot will give you perfectly roasted vegetables every time.
SERVES 6
3 Delicata squash
¼ cup extra virgin olive oil
3 tablespoons spicy Mina harissa
A few sprigs oregano: 1 tablespoon chopped and a few leaves torn for garnish
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ fresh lemon
12 ounces fresh burrata cheese, about 3 large balls
A few pinches of Maldon salt
A few pinches of microgreens (Montana Roots)
Pumpkin seeds, toasted
Preheat oven and sheet pan to 500°. Slice the Delicata in half lengthwise and clean out seeds. Slice half-moons ½ inch thick. In a bowl, toss squash with olive oil, harissa, chopped oregano, salt, and pepper. With an oven mitt or potholder, remove the hot pan from the oven, lay squash in a single layer—move quickly to keep the pan very hot; this will help get great roasted color on your squash—and roast for 8–10 minutes. Remove from the oven and toss with juice from half a lemon.
Place squash on a platter and top with torn pieces of burrata cheese, torn oregano, a pinch of Maldon salt, and finish with olive oil. Garnish with microgreens and toasted pumpkin seeds.
Extra credit: Wash and roast the seeds from the Delicata. Use them to season and garnish dishes or as a snack.
