I think the best part of winter is the squash. Winter squash varieties include acorn, butternut, pumpkin, kabocha, red kuri and (my personal favorite) delicata. So carby, sweet and satisfying.
You can find this beauty at most natural grocery stores. It is a small tube looking squash that is yellow speckled with green stripes. The super cool thing about it is you can eat the seeds and the skin. This technique for cooking the squash not only gets the flesh soft, but toasts the seeds at the same time so you can eat them all together. My dear friend Brandi taught me this way to cook it, which I am now going to teach you!
Its a simple recipe and only takes about 5 minutes to prep and 35 minutes to cook. Delicata is wonderful roasted this way with a salad or on a sandwich. I also like to toss the squash in a stew or curry, letting it simmer until soft.
Roasted Delicata Squash
Yields – about 2 – 3 cups roasted squash rings
Total Time – 40 – 45 minutes
- 1 medium delicata squash
- 1 – 2 tablespoons oil (coconut, avocado, olive, ghee)
- salt to taste
- optional seasonings (pick one): curry, Italian, paprika, cinnamon, garlic powder, onion granuales, celery seeds
- Preheat oven to 400.
- Cut ends off of washed/dried delicata. Thinly slice delicata vertically to create little rings. Leave the seeds in.
- Toss rings with oil, salt and optional seasonings if using.
- Roast on a sheet tray for 10 – 25 minutes depending on the thickness of your cuts.
- Serve hot!