Sweet, Satisfying Squash!
Delicata squash is a small, yellow, oval shaped squash that is naturally sweet and usually available during Fall. Adding cinnamon, nutmeg and coconut oil gives this a slight caramel flavor! It’s a great snack for during the day or as a side dish for dinner.
Make sure you use a sharp knife to cut through the squash. I really like the Wusthof Chef’s Knife for the job. The skin is edible when cooked, so you don’t need to worry about peeling it off.
When cutting these, keep them about 1/2″ slices. If they are too thin, they’ll likely burn during cooking. Flavor the squash with coconut oil or coconut butter for a healthy dose of good fats and a satisfying taste.
Sweet Delicata Squash
A sweet treat!
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Serving Size8
- 2 organic delicata squash
- 2 tbl organic unrefined coconut oil
- 1 tsp organic cinnamon
- 1/4 tsp organic nutmeg
Pre-heat the oven to 400 degrees.
Rinse the squash in cold water. Cut the ends off and discard. Cut the squash down the center lengthwise. Scoop out and discard the seeds with a spoon.
Leave the skin on the squash (it’s edible!). Cut squash into slices about 1/2″ thick. Don’t cut too thin as they will burn when cooking.
Either use parchment paper or grease your baking sheet with coconut oil. Place squash on baking sheet.
Melt the coconut oil in a small dish in the microwave for about 30 seconds. Pour the coconut oil over the squash or use a basting brush to cover the squash with the oil.
Sprinkle your cinnamon and nutmeg on the squash.
Bake at 400 for 30 minutes. Enjoy warm. Reheat leftovers in the oven or microwave.