Spiced Delicata Squash
Nothing introduces Fall like warm spices, candied nuts, and roasted squash!
Ingredients
- 1½ lb pre-cut delicate squash or 3-4 whole squash
- 3 tbsp avocado oil or other neutral oil
- 2 tbsp honey or maple syrup + 2 more for garnishing
- ¾ tbsp ground cinnamon
- 3 tsp onion powder
- ½ tsp ground nutmeg
- ½ tsp cayenne pepper
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 tbsp Calabrian chili paste optional
- ¼ cup crumbled goat cheese
- ¼ cup candied walnuts or pecans pieces
- 3 tbsp dried cranberries
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 400℉
- If using whole delicata squash, cut off the stem and bottoms, then cut in half lengthwise. Use a large spoon to scoop out the seeds, then cut into ½inch slices to make half-moons.
- Add squash to a large mixing bowl and drizzle with oil and honey or maple. Sprinkle with cinnamon, nutmeg, cayenne, onion powder, salt and pepper. If adding the Calabrian chili, add as much or as little as your preferred heat level desires.
- Toss to coat, then transfer the squash to a baking sheet lined with parchment.
- Roast in the oven for 25-30 minutes or until tender and the edges begin to turn golden brown.
- Transfer the cooked squash to a serving plate and sprinkle on the candied nuts, cranberries, goat cheese and parsley. Drizzle on some additional honey or maple and serve immediately.