Sometimes I can’t believe there are still foods I have not yet discovered. Don’t you feel like you’ve tried or at least know about all the foods? Delicata squash is both my new discovery and favourite fall food, here’s why it will be yours too.
Simple to prepare
Most squashes take some extra love to chop, scoop and peel but with Delicata, the flesh is soft and you don’t even need to peel the skins (perfect for us lazy gals)! You can either slice it into inch-thick half-moons or just roast the halves as is. I like as much flesh as possible on the pan to get the most roast-y flavour so I chop before I bake.
You know how much of a fan I am of seasonal eating… does anything get more fall than squash half-moons with the skins on? This squash is uber Insta-worthy, just sayin’. Like I shared in my post last week, eating seasonally ensures that you switch things up and eat a variety of fruits and vegetables. If you’re anything like me, this is a good thing because I tend to eat the same thing over and over especially when I like it. The food of the season is designed to nourish your body in just the way that’s needed – eating roasted winter squash is warming, which is perfect as the temperature begins to drop.
Real talk: some squash is just so squashy tasting, am I right? Delicata surprised my tastebuds and made them dance because I was expecting that typical squash taste. It tastes like a cross between a sweet potato and a butternut squash and some even call it a sweet potato squash. Roasting it brings out even more sweetness so if you have a sweet tooth like me, this is a perfect way to add that sweet taste to your meal without sugar or even fruit. Feel free to add a touch of organic maple syrup to bring out the sweetness but you may not even need this.
When you are on the elimination diet, it can feel overwhelming to come up with meals to prepare. It is so important to keep things simple when you try to eat healthier or start something new like the elimination diet. I paired this squash with some roasted broccoli and grain-free chicken or wild trout for a stellar, simple, elimination-diet friendly supper. If you a vegetarian or vegan then substitute hemp hearts or beans.
Bonus leftovers idea:
- Heat up your roasted squash and protein choice stovetop in a frying pan
- Throw some spinach in a large bowl and toss with EVOO and balsamic vinegar
- Cut up your protein into bite-sized pieces and add them plus your squash to the bowl and toss!
A warmed up salad bowl is a great way to eat with the seasons and still get your greens. Plus this is perfect if you don’t quite have enough leftovers for another meal.
- Delicata squash
- Avocado oil (I use Chosen Foods)
- Cinnamon (I use Cha's Organics true cinnamon)
- Maple syrup, optional
- Preheat oven to 375F
- Scrub any dirt off squash with water
- Discard the ends of the squash (no need to chop off too much)
- Stand on end and slice squash down the middle
- Scoop out seeds using a spoon and scrape out any remaining stringy flesh
- Chop halves into 1-inch slices
- Place slices on parchment-lined baking sheet
- Coat liberally with avocado oil
- Drizzle with maple syrup if using
- Add as much or as little cinnamon as you prefer and toss
- Cook for about 40-50 minutes, tossing halfway
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