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Roasted Delicata Squash

Roasted Delicata Squash

Well, I suppose it is getting about that time of year again, because my grocery store is starting to fill the produce aisles with all of those strange pumpkin/squash things!  So this time I picked up a couple of delicata squash!  They are kind of like butternut squash taste-wise; however, the skins are edible.  With that said, I found the skins a little bitter, so I just scooped the meaty part out as I was eating it. Also, this is a rich side dish, so enjoy sparingly with a good piece of ham and some greens!

Roasted Delicata Squash

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Ingredients

  • • 2 small-medium delicata squash
  • • 2 tablespoons ghee or organic butter
  • • 1 tablespoon maple syrup
  • • sea salt, to taste
  • • cinnamon, garnish

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small saucepan on low heat, warm butter and maple syrup until blended. Set aside.
  3. Cut the ends off of the squash. Cut in half lengthwise. Scoop out seeds and set them aside for roasting later (optionals). Cut into chunks.
  4. In a large bowl, pour syrup mixture over the cut squash. Mix until coated. Sprinkle with sea salt.
  5. Skin-side down, place squash in a large baking dish. Cook for 45 minutes until tender. Sprinkle with cinnamon to taste.
  6. Enjoy!

Ingredients

  • 2 small-medium delicata squash
  • 2 tablespoons ghee or organic butter
  • 1 tablespoon maple syrup
  • sea salt, to taste
  • cinnamon, garnish

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small saucepan on low heat, warm butter and maple syrup until blended. Set aside.
  3. Cut the ends off of the squash. Cut in half lengthwise. Scoop out seeds and set them aside for roasting later (optionals). Cut into chunks.
  4. In a large bowl, pour syrup mixture over the cut squash. Mix until coated. Sprinkle with sea salt.
  5. Skin-side down, place squash in a large baking dish. Cook for 45 minutes until tender. Sprinkle with cinnamon to taste.
  6. Enjoy!