Chile Spiced Roasted Delicata Squash Rings
Chile Spiced Roasted Delicata Squash Rings
This post is part of our restricted diet series from Beth of Tasty Yummies.
If you have never had delicata squash, you are seriously missing out. This squash is so delicious, sweet, and delicate – and the best part is, you can eat that beautiful, colorful striped skin, no annoying peeling required. In my opinion, delicata squash really doesn’t get enough love – besides being so tasty, how adorable are those little scalloped edges on the rings?
These Chile Spiced Roasted Delicata Squash Rings are my new favorite thing – I love recipes like this that are versatile enough for any meal! Try them with some eggs and bacon in the morning and are perfect with lunch or dinner, as a side or on top of a autumn-inspire salad. I have even enjoyed them as a mid-day snack! You can even cut them thinner to get them crispy and you have a squash chip of sorts – just reduce the cooking time, slightly so they don’t burn.
Chile Spiced Roasted Delicata Squash Rings
• 1 small delicata squash
• 1 tablespoon coconut oil
• 1/2 teaspoon chile powder
• 1/4 teaspoon sea salt
• Toasted shredded coconut
Preheat the oven to 400º F.
Clean the whole delicata squash, really scrub the skin, since you will be eating it. Trim off and discard the ends.
Slice the squash into 3/4 to 1-inch thick rounds/rings. Scoop the seeds out of the center carefully with a spoon. Toss the squash rings with the coconut oil, chile powder and sea salt.
Arrange in a single layer on rimmed baking pan. Roast in the oven for about 25 minutes, until tender and browned. You can flip during cooking, if you’d like both sides to brown evenly, but it isn’t necessary.
Adjust seasonings if necessary. Top with a little toasted shredded coconut and enjoy as a snack or as a side dish, at any meal. Enjoy!
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.