Side dishe for 8

Delicata Squash Focaccia

Name: Delicata Squash Focaccia
Total time: 60 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 small delicata squash or 1/2 acorn squash; 2 tbsp olive oil; 1/2 tsp each salt and coarsely ground pepper; 1 package (1/4 oz) active dry yeast; 5/8 cups warm water; 1 tbsp honey; 3 cups all-purpose flour; 1/4 cup plus 3 tablespoons olive oil; 3/4 tsp kosher salt; 1/4 cup fresh sage; 1 tsp flaky sea salt (optional)

$2.08for 460 minServes 8

Soft homemade focaccia rises around roasted squash, fresh sage, olive oil, and a light sprinkle of salt.

Photo: tasteofhome.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 1.5 lb$1.29/lb typical	1.5 lb	$1.94Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.50Typical price
Total for the servings shown		$4.16

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoaHoney or maple syrupFlourSalt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

Italian Vegetarian Dairy-free Budget Side dishes Fall

Typical price

$0.52 per serving$2.08 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 small delicata squash or 1/2 acorn squash
2 tbsp olive oil
1/2 tsp each salt and coarsely ground pepper
1 package (1/4 oz) active dry yeast
5/8 cups warm water
1 tbsp honey
3 cups all-purpose flour
1/4 cup plus 3 tablespoons olive oil
3/4 tsp kosher salt
1/4 cup fresh sage
1 tsp flaky sea salt (optional)

Steps

Heat the oven to 425 F and roast the sliced squash with 2 tablespoons olive oil, salt, and pepper for 20 minutes.
Stir the yeast and honey into the warm water and rest for 5 minutes.
Mix in the flour, 3 tablespoons olive oil, and kosher salt, then knead for 5 minutes.
Press the dough into an oiled 9-by-13-inch pan, cover, and let it rise for 15 minutes.
Press the squash and sage into the dough, drizzle with the remaining oil, and sprinkle with flaky salt if desired.
Bake at 425 F for 20 minutes, until golden and cooked through.