How to Make Delicata Squash with Lardo and Marjoram | Tasting Tab
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
8 to 10 servings
Ingredients
- 4 medium Delicata squash (about 4 pounds; you can substitute acorn or butternut squash)
- ¼ cup extra-virgin olive oil
- 4 fresh bay leaves
- Salt, to taste
- 3 tablespoons aged sherry vinegar
- ¼ pound lardo, very thinly sliced and chilled (see note)
- Zest from 1 lemon
- ¼ cup marjoram leaves, roughly chopped
- Crushed red pepper flakes, to taste
Directions
- Preheat the oven to 425°. Cut the squash into 1-inch-thick rounds, leaving the skin on. Remove the seeds using a metal spoon. Place the squash on a parchment-lined sheet tray, then toss it with the olive oil and bay leaves. Season the squash with salt, then roast, shaking the sheet halfway through, until the rounds are almost tender and golden brown, about 15 to 20 minutes. Add the vinegar, shaking the sheet tray to coat the squash evenly. Finish roasting until tender, another 5 minutes.
- Transfer the squash to a large platter. Place the lardo slices over the squash. Sprinkle the squash with lemon zest, marjoram leaves and red pepper flakes, and serve. Note: Make sure to keep the lardo slices chilled until just before serving. This makes them easier to handle when you're placing them over the squash.