Simple Delicata Squash Snack

Sometimes I'm lazy. So lazy that the thought of chopping up a stubborn squash makes me want to take a nap. But, recently I discovered that not all squash are stubborn. In fact delicatas are a lazy squash lovers dream. Forget struggling. Your knife will pierce and glide through the skin with perfect ease.




This recipe was so easy that I almost didn't feel like I deserved the delicious reward. All you have to do is toss the slices in some coconut oil and sea salt and roast for about 40 minutes (technically you could sneak in a nap here if you're feeling it). 

 Before you put the squash in the oven be sure to get as many pieces as you can to lay flat on the baking sheet. This will maximize the caramelization. 

Once you make the roasted squash you can eat it up right away, dip it in some labneh (like I did), toss it with a handful of dried currants and apples in a salad, drizzle it with tahini sauce....the possibilities are endless.                                

  You'll need:
2 Delicata Squash
2 Tbs Virgin Coconut Oil
Sea Salt 

Preheat oven to 375. Wash the squash with warm water (you're going to be eating the skin) Cut the ends off the squash and then slice in half length wise. Scoop out the seeds (you can save them to roast if you want to!) Now cut each half into little half moon segments.


In a bowl, toss the half moon pieces in the coconut oil and salt. Lay the pieces on an oiled baking sheet. and bake for about 40 minutes or until browned. 




Comments

  1. Yes! You're so brilliant. I love this blog :)

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  2. ah thanks P. Danky, more paleo recipes on the way...

    ReplyDelete

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