Delicata squash with hot pepper glaze
Instructions:
- 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-inchthick wedges, seeds discarded
- 2 teaspoons coarse salt
- Freshly ground pepper
- Preheat the oven to 375F. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper; toss.
- Divide squash between 2 rimmed baking sheets. Roast until tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.