Sweet & Salty Delicata Squash
Although it’s available from the fall through winter, delicata squash is actually a variety of summer squash.
3 ingredients · 50 minutes · 6-8 servings
My gut is a constant work in progress and while I have gained more freedom with starchier food, a big plate of potatoes, rice, gluten-free breads & pasta can lead to gas, bloating & discomfort. Enter: delicata squash.
This squash has that satisfying taste & texture you get with starchier foods but it’s low in carbohydrates. It is high in fiber but because it’s technically a summer squash (like zucchini) it’s generally better tolerated for sensitive guts!
Bonus: this squash is super adaptable – you can make it sweeter with cinnamon or savoury and serve it with pasta sauce or toss it in salads.
Cinnamon helps to make this a super satisfying side dish!
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Slice the ends off the squash then slice in half lengthwise. Using a spoon, remove the seeds & slice into ¼” to ½” pieces.
Toss the delicata with the oil, cinnamon & salt until evenly coated.
Spread evenly on the baking sheet, careful not to overlap. Roast for ~25-35 minutes until golden & tender.
No need to flip but start watching at ~20 min to ensure they don’t get too crispy!
Ingredients
2-3 medium delicata squash
1 tbsp olive oil
2 tsp cinnamon
½ tsp sea salt
Notes
How to Serve - This is great as a side to pretty much any dish! If you are on a lower carb diet, try swapping your potatoes out for delicata. You can also use roasted delicata as a vehicle for pasta sauce, or toss it into an arugula salad to add texture.
Leftovers - I always make extra to save time during the week. Reheat in the oven/air fryer at 400 degrees or in the microwave.
Switch it Up - Toss with just olive & salt to make it adaptable to any dish.
