I think this just might be my new favourite squash.
The name says it all: delicata. And delicate it is. You don’t need to wield a giant meat cleaver or sabre to cut into these diminutive squashes. No need to break into a sweat trying to wrestle with cutting into a butternut squash and then having to peel the darn thing. These beauties are so easy to prepare by making a quick side dish to accompany any main, or can be stuffed as they keep their shape when baked. For this recipe, I decided to keep it simple by incorporating a classic autumn flavour like maple syrup and roasting them in the oven. I picked up two of these little guys on a whim while doing my weekly shopping at my local organic grocery store, which goes to show that eating local, and discovering new foods can lead to amazing foodventures!
Delicata squash is a winter heirloom squash that tastes similar to a sweet potato, but unlike the sweet potato, delicata can be eaten raw. It is a rich source of vitamin A and a good source of vitamin C, both of which are great antioxidants and help to fight against cancer. Squashes help to balance blood sugar levels, as they are complex carbohydrates and also are anti-inflammatory making them nutritional powerhouses.
For this recipe, make sure to use organic delicata squash so that you can eat the skins after baking them. Also, use real maple syrup here. Don’t even think about using the processed stuff – it’s horrible for you. In fact, if you have some in your cupboard right now, do yourself a favour and toss it. Your body will thank you!
If you have leftovers, good news! I have a delicious and hearty autumn salad that I’ll feature in my next post that will use them up. 🙂
Maple Roasted Delicata Squash
- 2 organic delicata squash
- 2 tbsp. organic butter or olive oil
- 2 tbsp. organic maple syrup
- 1/8-1/4 tsp ground cinnamon
- salt and pepper to taste
1. Preheat oven to 400 degrees Fahrenheit. Wash and cut squash lengthwise and scoop out seeds with a spoon.
2. Cut each lengthwise half into 1 cm half-moon slices. Discard the stem end. Place the slices in a bowl.
3. Melt butter and mix with maple syrup and cinnamon. Pour the mixture over the squash slices and toss to ensure an even coating on each slice.
4. Arrange in a single layer on a baking sheet, season with salt and pepper and bake for 20-25 minutes or until fork tender.
5. Enjoy as a side dish, and save leftovers to use in a delicious salad the next day!