This dish is ridiculously good.
And it’s easy to make.
It turned out to have a slightly crunchy, caramelized coating that’s almost candy-like. Let’s put it this way, you won’t have leftovers when you make this, so you might want to make a double batch!
I shared a post on another blog I write for last week about how to cut up and prepare delicata squash (WAY easier than pumpkin or butternut squash).
You can even eat the peel 🙂
This dish combines the sweetness of maple syrup, subtle spiciness of ginger, hint of salt, and the butteryness (is that word??) of pecans.
The squash has a slight, candied crunch on the outside edges and is soft and comforting on the inside.
Adapted from this recipe.
- 1 medium delicata squash, trimmed to 1/2-inch pieces (Here’s how to cut it up – it’s easy!)
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 3 teaspoons 100% pure maple syrup, separated (1 tsp before cooking, 2 teaspoons after)
- 3/4 teaspoons ground ginger
- 1/2 teaspoon sea salt, or to taste
- 1/3 cup pecans, lightly toasted and chopped
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Cut the squash into half moons and then cut in half again as shown in the picture above.
- Combine coconut oil, cinnamon, 1 tsp maple syrup, ginger, and sea salt in a bowl and toss the squash in the bowl to evenly distribute the coating.
- Arrange squash in a flat even layer on a baking tray, making sure the sides don’t touch (we don’t want them to steam, we want them to roast!).
- Bake for 18 minutes, then remove tray and flip pieces over on the other side. Continue roasting for 10-12 minutes or until squash can be pierced easily with a fork and is browned and caramelized.
- Remove squash from oven and toss with 2 more teaspoons of maple syrup and chopped pecans.