This is a recipe that anyone can do. Yes you. You can make this. It's so simple and yet so delicious. Winter squash is an excellent, easily digested carbohydrate that's packed with antioxidant-rich carotenoids like beta-carotene, alpha-carotene, lutein, beta-cyrpto-xanthin, and zeaxanthin.
I planted winter squash starts, including four delicata squash plants, in many of my garden beds last spring. Squash can be one of the easiest vegetables to grow, as long as it gets enough water early on in the growing season. Just plant organic starts or seeds in nutrient-rich soil that gets plenty of sun, water often, and watch them grow! We're pretty much out of the delicatas we grew but we still have a box of kabocha squash, carnival squash, sugar pie pumpkins, and spaghetti squash sitting in our house…..all from our garden! Winter squash is such a sustainable form of carbohydrates. Just think of the kind of agriculture it takes to grow grains compared to something like squash! I've come to rely on this food more and more for sustained, clean-burning energy.
Serve this simple recipe as part of your Thanksgiving or Christmas dinner. Sprinkle it with fresh parsley and pomegranate arils after it comes out of the oven for a beautiful presentation! Roasted winter squash also essential to use during phases 2 and 3 of our Elimination Diet. You can vary the recipe and use ground cinnamon and nutmeg in place of the black pepper, and use coconut oil in place of the olive oil for a simple dessert. I also like to add a drizzle of pure maple syrup as well to this when making it for dessert.
Easy Roasted Delicata Squash
Serve roasted squash along with a big veggie salad and baked fish or roasted chicken for a balanced meal.
2 medium delicata squash
2 tablespoons extra virgin olive oil
Herbamare or sea alt
freshly ground black pepper
Preheat oven to 400 degrees F. Set out a 9x13-inch baking dish.
Rinse any dirt off of the squash. Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Place the four squash halves skin-side down. Drizzle 1 ½ teaspoons of olive oil into each squash half. Rub the oil over the flesh.
Sprinkle with Herbamare or sea salt and freshly ground black pepper.
Roast for about 35 to 40 minutes. Serve immediately (you can eat the skins you know)!
Yield: 2 to 4 servings
More Winter Squash Recipes:
Chipotle Chicken and Rice Stuffed Squash
Butternut Squash, Kale, and White Bean Soup
Butternut Squash Casserole with Sage and Shallots
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