I’m a little squash obsessed. And by a little, I mean a lot. I recently made butternut squash soup for the first time and thought life couldn’t get better. Well, life just got better.
I was at the Farmer’s Market yesterday to pick up the weekly goods (green beans, sweet potatoes, onions, etc.) and I spotted a box of the most beautiful delicata squash I’ve ever seen. I’m not sure how this is even possible, but I’ve never actually tasted delicata squash. So why not now? YOLO, am I right? Not sure what to expect, I only bought two. #immediateregret
Talking with the farmer, he recommended roasting the squash with cinnamon. Makes sense. Sweet potatoes and butternut squash pair well with cinnamon, why would delicata squash be any different? And I am forever grateful he said that because this is the best squash I’ve ever had. Literally.
Here’s how to make it:
- Preheat oven to 400 F.
- Cut delicata squash in half – hot dog style. Scoop out seeds and cut into short strips.
- Toss with coconut oil, cinnamon, nutmeg, and a pinch of pink himalayan sea salt.
- Roast for 30 minutes, tossing half way through.
- Enjoy!
2 Comments
Just bought delicata squash for the first time myself this weekend! I grilled it over pecan wood chips and am making my first squash soup of the fall tonight. I will definitely try it roasted with cinnamon next time I pick it up, as that looks and sounds super yummy!
Wow, that sounds amazing!! I feel like you can’t go wrong with delicata squash 😉