Roasted Delicata & Shallots
with Walnuts, Parmesan & Parsley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Garlic Herb Butter
(Contains Tree Nuts)
Not included in your delivery
ROAST: Adjust racks to top and middle positions and preheat oven to 425 degrees. Halve, peel, and cut shallots into ½-inch-thick wedges. Halve each squash lengthwise; scoop out seeds with a spoon and discard. (TIP: Use a cloth on top of your knife to help apply more pressure if needed.) Slice crosswise into ½-inch-thick half-moons. (TIP: Squash skins are edible—no need to peel!) Divide shallots and squash between two baking sheets. Top with a large drizzle of oil; rub to evenly coat. Season with 2 tsp salt total (use 1 tsp salt per baking sheet). Arrange in an even layer (it’s OK if some of the veggies overlap). Roast on top and middle racks until browned and tender, 20-25 minutes.
PREP: Meanwhile, set aside garlic herb butter to soften. Finely chop parsley.
FINISH: Once veggies are done, carefully transfer to a large bowl. Toss with Parmesan, softened garlic herb butter, half the parsley, half the walnuts, a big squeeze of lemon juice, and remaining lemon zest to taste. Season generously with salt (we used 1 tsp) and pepper. Transfer to a serving dish. Garnish with remaining parsley and walnuts. Sprinkle with chili flakes to taste.
TO REHEAT: Place on a baking sheet in a 425 degree oven until warmed through, 5 minutes.