I’ve had a squash overload lately and been looking for new things to do besides my usual roasting and souping. I had actually never cooked with delicata squash before, I had only eaten it in restaurants. It’s pretty great too cook with since you don’t need to skin it which is a pain with butternut and other winter squash varieties.
The flavor is rich and it almost feels like you are eating a dessert, although I feel like a lot of winter side dishes have that feeling because of the cinnamon, nutmeg and other spices.
The recipe is super easy and quick to make. They should stay good in the fridge for about 5 days. I actually took the last handful or so that were left and tossed them into a smoothie with some banana, ice and almond milk. Highly recommend that move if you’re into the whole smoothie thing.
What do you think about the recipe? How do you cook delicata squash? Let me know in the comments!
Ginger Cinammon Delicata Squash – Vegan Thanksgiving Recipes
- 2 delicata squash
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- 1/4 tsp ginger minced
- 2 pinch coarse kosher salt
Preheat oven to 375 degrees. Slice the squash in half lengthwise and remove the seeds with a spoon. You can save them to roast or toss them.
Once seeded, slice them into 1/2 inch half moons.
Combine the olive oil, cinnamon, salt and garlic in a large mixing bowl. Add in the squash and toss until evenly coated.
Spread evenly on a baking pan. Bake for 10 minutes, then flip and bake for another 10-12 or until fork tender.
Eat them as a snack or with your favorite fall entrees!