Spiced roasted squash
Just add bubbly: Mix-and-match recipes you can make ahead for an elegant holiday cocktail party.
Spice-Roasted Delicata Squash Moons Makes about 60 pieces
2 delicata squashes (uniformly shaped and about 7 inches long)
1 1/2 teaspoons fennel seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon brown sugar
1/2 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons olive oil
Salt and pepper
Set the oven rack in the middle position and heat the oven to 425 degrees. Scrub but do not peel the squashes, trim ends and cut in half lengthwise, then seed and slice into 1/3-inch half-moons, and set aside.
In a small skillet over medium heat, toast the fennel, coriander, and cumin seeds, shaking the skillet occasionally, until fragrant, about 2 minutes. Cool to room temperature, and in a spice grinder or mini-chopper, grind coarsely. In a small bowl, stir the ground fennel, coriander, and cumin with the brown sugar, paprika, cinnamon, and allspice to combine.
In a large bowl, toss the squash and oil to coat. Add salt and pepper to taste, add spice mixture, and toss again to distribute the seasonings. Line a large rimmed baking sheet with foil, spread the squash evenly in a single layer, and roast until well browned on the bottom, about 20 minutes. Remove the squash from the oven, cool to warm or room temperature, and serve.
MAKE AHEAD: Up to 1 day before your party. Can be refrigerated in an airtight container. Return to room temperature before serving.