Ingredients
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-inch-thick wedges, seeds discarded
2 teaspoons coarse salt
Freshly ground pepper
Preparation
Preheat oven to 375 degrees. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper, and toss.
Divide squashes between 2 rimmed baking sheets. Roast until squashes are tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.
