One of my favorite parts of delicata squash is the texture. I love its natural sweetness and for some reason I actually love the skin more than the flesh. This recipe is pretty simple, but prepping the squash can take a little bit of time. Make sure that you have a sharp knife that can cut all the way through the squash. A sharp knife will not only make it easier and save you time, but if you are one of those accident-prone people (like me!) a sharp knife will actually prevent injuries because it will slice more smoothly.
- 2 medium delicata squash
- 1 tablespoon coconut oil (or another oil for high-heat cooking)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Sea salt and freshly-ground pepper to taste
- ½ cup cashews
- Fresh herbs for garnish (optional)
- Preheat the oven to 400 degrees F.
- Start by cutting the squash in half and using a spoon to scoop out the seeds. Then slice the squash into thin rings (about ½" thick). Toss with the coconut oil and roast for about 25 - 35 minutes, turning at least once, until squash is tender (but not mushy).
- Mix olive oil, mustard, and maple syrup together. Toss with cashews and roasted squash and season with salt and pepper to taste. Garnish with herbs if desired.