Maple Roasted Delicata Squash
Locally grown delicata squash is roasted with maple syrup and cinnamon, then topped with jewel-like pomegranate arils, dried cranberries, crunchy nuts and creamy goat cheese. A colorful fall side dish that’s as delicious as it is beautiful!
Ingredients
- 2 Medium delicata squash, washed and dried
- 2 Tbsp. Maple syrup
- 2 Tbsp. Avocado oil
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon
- Optional Garnish: Pomegranate arils, Dried cranberries, Chopped nuts, Goat cheese
Instructions
Preheat the oven to 425F.
Trim off both ends of each delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and stringy bits.
Lay cut-side down on a large cutting board and slice each of the seeded halves into ¾-inch thick half moon shaped slices.
Place the slices into a large mixing bowl.
In a small bowl, mix together the maple syrup, avocado oil, salt and cinnamon.
Pour over the squash slices and toss to evenly coat.
Arrange the squash slices on the baking sheet in a single layer, leaving room between them so they aren’t touching. Brush or drizzle on any remaining maple syrup mixture that is left at the bottom of the bowl.
Roast in the oven for about 35-40 minutes, flipping halfway through, or until squash is golden brown and caramelized on the outside and tender on the inside.
Serve and top with your desired garnishes.
No comments yet. Add the first comment