Delicata Squash Rings with Cashews and Sweet Mustard

I really think it’s time that Pinterest instituted a curfew.  If Pinterest had a curfew, I would get exactly 1.08 hours more sleep per night.  If this keeps up at its current rate, by next month, I will need to use all of the beauty tips I’ve been pinning to get rid of my dark eye circles…

(And if you don’t know what Pinterest is, all you need to know is that it’s essentially an online bulletin board. It may sound silly, but once you use it, I promise you’ll be hooked.  And now you’ve been warned!)

Speaking of Pinterest, I have been obsessed with all of the amazing recipes people have been making with fall squash lately.  I’m a big delicata squash fan and last year I loved stuffing it with different legumes and grains. But this year? This year is all about the delicata squash rings.  Pin away…

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.

Delicata Squash Rings with Cashews and Sweet Mustard
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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).
  3. 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.

 

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Comments

  1. says

    Haha, I so know what you mean about the whole Pinterest curfew thing. Pinterest is one of those mindless, but addicting activities that I can do (and tend to do) at the end of the day when my brain is fried and I should really just be calling it a night. Love the recipe. I’ve actually never tried this kind of squash before, so I’ll have to be on the lookout for it.

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