11 Nov Roasted Delicata Squash
Have you heard of delicata squash? Not to be confused with butternut, acorn, or summer squash! This nutty, slightly sweet + satisfying seasonal squash is a hott commodity come late September/early October and can be tough to find. Trader Joe’s and Whole Foods carries them, but they are in limited quantities. What is great about this no-fuss squash is the fact that it is relatively easier to prepare and you CAN eat the skin after cooking. If you haven’t tried it, I would say the flavor is similar to a sweet potato. When looking for a sweeter delicata squash, look for more orange in the color over green. I recommend buying 2-3 and consider freezing the leftovers to add extra nutrients in smoothies or soups this cold winter season. I love to serve these half moons as a side or toss it over our kale salad with maple dijon dressing. Add some fresh pomegranate seeds and your presentation will take the dish to the next level.
Nutrients in delicata squash
- Vitamin A
- Vitamin B
- Vitamin C
- 1 Delicata Squash
- Avocado Oil
- Salt and Pepper
- Wash with water and a scrubber brush. You want to make sure the squash is thoroughly cleaned since you are eating the skin.
- Preheat oven to 425.
- Place some parchment paper on a baking sheet.
- Using a sharp knife, cut the squash down the middle lengthwise and scrape out the seeds.
- Then cut into 1/4- to 1/2-inch slices, keeping the size of the slices as consistent as possible.
- Rub with slices with avocado (because high heat) and sprinkle with salt and pepper.
- Spread out the moon shapes on a baking sheet and roast for 20 minutes. Then flip each slice and roast for another 10-15 minutes depending on desired crispiness.