Roasted Delicata Squash

1 hour

We have been on a squash and sweet potato kick for the past few months as root vegetables are at their peak! Delicata squash is super sweet and just so delicious, sometimes we boil one, top it with some coconut oil and that's what we have for dinner. I roasted these with hazelnuts to add some crunch and they were gone pretty fast.



2 delicata squash

1/2 cup hazelnuts

Pinch of sea salt

1 tbsp organic maple syrup 

2 tbsp organic coconut oil



Preheat the oven to 425 degrees. Slice the delicata squash in half and scoop out the seeds. Slice the squash thin, about 1/4 inch thick. Place hazelnuts and squash on a baking sheet and drizzle with coconut oil, sea salt, and maple syrup and roast for 15 minutes and then mix. Bake for another 25-30 minutes until golden brown. 

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