Roasted delicata squash salad

Name: Roasted delicata squash salad
Yield: 1 serving
Ingredients: 2 medium delicata squashes; 4 tablespoons coconut oil; 2 teaspoons cinnamon; 2 teaspoons ground ginger; 1 teaspoon chili powder; salt; 2 scallions; ¼ cup pumpkin seeds; Zest and juice of half a lime

User Reviews

5.0

6 reviews

Excellent

Course
Appetizer

Roasted delicata squash salad

Ethan Patterson

Report

Soft and faintly tropical from the coconut oil, this roasted delicata squash salad melts in your mouth, punctuated by the sharp taste of scallions & seeds.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

2 medium delicata squashes trimmed to ¾-inch thick pieces
4 tablespoons coconut oil
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon chili powder
salt optional and to taste
2 scallions
¼ cup pumpkin seeds
Zest and juice of half a lime

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 425F. Line a baking sheet with aluminum foil and a tablespoon of coconut oil.
Carefully slice delicata squash in half lengthwise, remove fibrous middle and seeds and discard. Slice squash it into ½-inch thick crescents.
Arrange squash pieces on baking tray and spoon coconut oil on top. Sprinkle cinnamon, ginger, chili, and salt. Toss to distribute evenly, and arrange squash in an even flat layer.
Bake for 30-40 minutes, turning the pieces over in the middle to ensure equal browning.
Meanwhile, toast pumpkin seeds on a pan on low-medium heat for about five minutes, stirring often to prevent burning. Slice scallions finely.
Ladle squash onto big serving platter or bowl. Top with toasted pumpkin seeds and scallions, and the zest and juice of ½ a lime. Taste, and sprinkle with additional salt as needed. Serve immediately.