ROASTED DELICATA SQUASH WITH ONIONS AND PEPPERS
Share
Category
Side Dish
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
As far as squash go, I love them all. In the summer, zucchini and summer squash abound, and in the winter, there are many varieties of winter squash that go in just about anything.
Problem with winter squash is that they are hard to cut, a pain to peel, and often big and bulky to handle. While I don’t typically buy pre-cut produce at the grocery store, I make an exception for winter squash.
Except for one. If you’ve ever had a delicata squash, you know what I’m talking about. They are on the small side, so they are not awkward to handle, which makes them super sweet and flavorful. Best of all, though is that you can eat the skin, so there’s no extra prep of peeling and scooping out the flesh. Just slice like any other veggie. You still need to scoop out the stringy membrane and seeds inside, but that’s easy to do with a spoon once you cut it in half lengthwise.
Like most squash, these are delicious roasted, and go with about any fall dish you like. I recently picked up a couple at my farmer’s market and roasted them with Ava Jane’s Kitchen Avocado Oil and Everyday Blend seasoning. I chose this one because I wanted to season the veggies but also let the sweet fall flavor of the squash shine through. I roasted mine with onions and peppers, but it’s just as good on its own.
Ingredients
- 1 Delicata squash
- 1 onion sliced
- 1 bell pepper any color, sliced
-
2 tbsp Ava Jane's Kitchen Avocado Oil
-
1 tsp Ava Jane's Kitchen Everyday Blend spice blend
- 1 Juice of lemon
Directions
Preheat oven to 400 degrees F.
- Cut the squash in half lengthwise. Scoop out the seeds and stringy flesh. Placing the squash cut side down on a cutting board, use a sharp knife to slice into roughly half inch thick slices.
- Lay the squash slices on a baking sheet with the onions and peppers. Drizzle with the oil and season with AJK's Everyday Blend.
- Roast until the squash is lightly charred and tender and the onions and peppers are soft, about 20-25 minutes.
- Remove from the oven and drizzle with the lemon juice.
- Serve along side your protein of choice.
Recipe Note
Use this again: Leftover veggies are delicious on a salad, in an omelet, or added to a sandwich or wrap.
For one or two servings: Recipe can be doubled or halved, but you may have to adjust the cooking time accordingly.
Store leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.