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Recipe: Buttery Delicata Squash (sans butter)

It’s recently come to my attention that cooking squash is perceived by many to be a big deal. This recipe will (hopefully) arm you with the knowledge that it can be very easy to do. Honestly – I don’t even think it should be called a recipe, it’s so easy. There are 2 ingredients and 2 steps in the entire recipe. That’s it.

This method of cooking squash is basic enough to be used with all types of winter squash, but I used Delicata squash. Delicata are small squashes of about 1-2 lbs. (so they’re perfect for individual servings). When it’s cooked properly, it almost melts in your mouth with an unexpected sweetness. Plus, like most winter squashes, the skin is edible and softens when cooked. I encourage you to make extra and use it with winter greens, in a soup, or to make a warm, hearty whole grain salad.

Roasted Delicata Squash

Serves 2

  • 1 delicata squash, halved and seeded
  • 2 teaspoons olive oil
  • Salt to taste

Preheat the oven to 450ºF. Chop the squash into the desired size pieces. Toss with olive oil and salt. Place on a baking sheet and roast for 20-45 minutes (depending on the size of the pieces). The squash is done when the flesh is easily pierced with a fork or knife and the edges are slightly browned and caramelized.

99 calories ∣ 42 calories from fat ∣ 5 g fat ∣ 1 g saturated fat ∣ 15 g carbs ∣ 3 g fiber ∣ 2 g protein ∣ Excellent source of vitamins A and C ∣ Potassium

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