Recipe Time: Roasted Delicata Squash

This recipe gets ⭐️⭐️⭐️⭐️⭐️ when it comes to my top criteria — ease, taste and nutrition. I often make it as a Thanksgiving side dish.

Delicata is easier to prepare than larger squashes (you eat the skin!) and it’s so tasty.

Squash is loaded with B vitamins, minerals & beta-carotene. And while it seems starchy, squash contains 8 grams of carbohydrate per 3 oz. serving, vs. 15 grams for potatoes and 24 grams for rice. So it has little impact on blood sugar.

Ingredients

• 1 medium delicata squash

• 1⁄2 tsp. ghee

• 1 tsp. butter

• S&P to taste

(optional: 1/4 C lightly toasted pumpkin seeds & a sprinkle of garlic powder)

Instructions

Preheat oven or toaster oven to 375° F.

Wash squash, trim off ends and slice in half lengthwise. Scoop out seeds.

Slice each half crossways, to make half moon shapes about 1/2 inch thick. Spread squash slices on a parchment-lined baking sheet. Brush with melted ghee on both sides. Bake 18-25 minutes until fork tender. (Time depends on squash size)

Remove from oven, slice, add butter if needed, then sprinkle with S&P and pepitas or garlic powder, if using.

Serves 2 as a side dish