Thank you, thank you, thank you to the random woman at the farmer's market who told me how delicious delicata squash is. She was an innocent shopper and just thought I should know that delicata squash is "reliably sweet" and never disappoints. She said to cut it, scoop the seeds, and then roast slices with the skin on. I couldn't say no, so I bought two squash and tried it out. This recipe will make your kitchen smell like cinnamon heaven in less than five minutes of cooking time. Leaving the skin on gives it a unique crunch, and this is by far my new favorite squash. Kids (and adults) will love eating this as a snack, and if you are paleo like me and avoid sugar, this hands down can be eaten as dessert. I will definitely pick up a few more next week to roast for Mal when she comes to visit! Counting down the days...
Side note - I just finished an amazing interview with Jordan Brown, the CEO/Founder of Hu Kitchen in NYC. Stay tuned later this week for the interview!
- 2 medium delicata squash
- 1 Tbsp. coconut oil
- Dash of salt and pepper
- Preheat oven to 450 degrees
- Wash squash and cut vertically
- Scoop out seeds
- Slice into 1/2-inch pieces, and arrange on a foil-lined baking sheet
- Melt coconut oil and brush the tops of the squash lightly with the oil
- Season generously with cinnamon, and add a small sprinkle of salt and pepper
- Flip the squash and repeat steps 5&6 on the other side
- Bake for 25 minutes, flipping squash half way. They should smell super sweet and be nice and crisp on both sides. You eat the entire thing (including the skin) - you will not be disappointed with these!