Recipe Collection

Roasted Delicata Squash

Prep time: 10 min., Cook time: 25-30 min.

Delicata squash is by far the easiest squash to work with...easy to slice, no need to remove the skin & quick to make. It's also absolutely delicious & so good for you since it's rich in vitamins & fiber.

It's wonderful prepared a variety of ways, but my favorite is simply roasted with just a few added ingredients.

Ingredients

  • Delicata squash
  • 1/2 TBSP Coconut oil
  • Freshly grated cinnamon
  • Sea salt

Directions

  1. Preheat oven to 425F. (You'll want to use the middle or top rack for roasting.)
  2. I think Delicata looks best cut into rings & it's pretty easy to do. Just slice the squash into rounds approx. 1/4-1/3 inch thick & then get rid of the seeds. (Or roast them separately.) I find that using a knife to cut out the seeds works the best, but you can use a spoon as well.
  3. Spread out all the rings on a platter or a couple of large plates.
  4. Brush each of the rings with coconut oil. Note: I generally try to reduce the amount of oil I use so this recipe includes a very small amount. You can increase the amount, but don't drown the squash. It doesn't need a lot of oil to shine.
  5. Sprinkle a very generous amount of cinnamon on top of each ring as well as a tiny bit of sea salt.
  6. Flip each of the rings over and repeat steps 4-6 placing each ring on a baking sheet when done. They should not overlap & it's best if they are not touching either to ensure a better roasted vegetable. Note: The ugliest baking sheets tend to be the best ones for roasting vegetables giving them a lovely dark color. The older the sheet, the better & don't use parchment paper.
  7. Roast for 10 min. & then check on the squash bottoms. If they're nicely browned & starting to blacken, flip them over to roast the other side. Otherwise, continue to let them roast just a bit longer. Once the other side begins roasting, check them often as you want them nicely roasted, not charcoal.
  8. You can serve immediately while piping hot or eat them as leftovers cold from the fridge. They'll be lovely either way...sweet, creamy & crunchy!