Perfectly Roasted Delicata Squash
Delicata squash is available beginning in the fall and throughout the winter months. Winter squash such as delicata contain vitamin A, vitamin C, potassium, fiber, some B vitamins, and antioxidants such as lutein and zeaxanthin.
When cooked, the taste reminds me of a sweet potato or butternut squash. My favorite way to cook it roasting it with a little bit of avocado oil, salt, pepper, and garlic powder. Feel free to add your own spice to it, such as curry powder, smoked paprika, even red pepper flakes. You can eat it plain, as a side, or even with a dipping sauce such as hummus or tahini.
Ingredients
1 large delicata squash
1-2 Tbsp avocado oil or olive oil
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
Directions
Wash the squash before slicing. You will be eating the skin, so your squash should be cleaned and dried well! Cut both of the ends off, then cut in half lengthwise. Use a spoon to scoop out all of the seeds*. Cut the squash into half moons about 1/2 inch thick.
Preheat oven to 420°. Place delicata slices in a large mixing bowl and add the oil, garlic powder, sea salt, and pepper. Toss together.
Line a large baking sheet with parchment paper, and lay the delicata slices on top. Place in oven and bake for 15 minutes. Remove from oven and flip the slices to roast the other side, then place back in oven for 10-15 minutes.
*Note: If you’re a fan of roasted pumpkin seeds, save your delicata squash seeds to roast after you prepare this recipe!