Ridiculously Easy Roasted Rutabaga Fries

Whenever I hear the word “rutabaga,” it reminds me of the mispronunciations of Daniel “Rudy” Ruetigger’s last name in the movie Rudy (totally worth taking the time to watch by the way – it’s really inspiring!).

Here are some cool things I’ve learned about this lesser known veggie!

  • It’s a cross between a turnip and cabbage and is known as a “swede” everywhere else in the world.
  • It’s from the brassica (AKA cruciferous) vegetable family, so it naturally contains lots of healthy nutrients and cancer-fighting compounds.
  • It takes on a sweet flavor when cooked – kind of like a turnip or parsnip.
  • It is less starchy than a potato but offers a similar texture when cooked or mashed, though it won’t get as crunchy as potatoes when roasted.
  • It’s pronounced ROO-da-bay-ga. 🙂

The only reason I had rutabagas in the first place was because they were part of my weekly produce delivery and I didn’t want them to go to waste!

Whenever I come across a food I’ve never cooked before, I do one of three things:

  1. Flip through the index of my favorite cookbooks.
  2. Search for recipes on Pinterest.
  3. Use what I learned from other recipes and apply those same methods to a new food. In other words, if I’ve roasted one root vegetable (potatoes, sweet potatoes, turnips, parsnips, etc.), then I can probably roast another root vegetable (rutabaga!), so that’s just what I did.

Ridiculously Easy Roasted Rutabaga Fries

Rutabaga fries roasting in the oven! YUM!

Rutabaga fries roasting in the oven!

Ingredients

  • 2 medium rutabagas, peeled
  • 2 tablespoons extra virgin olive oil, coconut oil, ghee (clarified butter), or grass-fed butter
  • 1/4 – 1/2 tsp sea salt
  • 1/2 tsp dried thyme (or 1-2 teaspoons fresh)
  • 1/2 tsp dried rosemary (or 1-2 teaspoons fresh)
  • freshly ground black pepper, to taste

Directions

  1. Preheat oven to 425 degrees F.
  2. Cut the ends off the rutabagas and peel the skin off with a vegetable peeler.
  3. Slice them into 1/4-inch round disks and then cut them into strips, as pictured above.
  4. Toss them together with the oil and herbs and spices.
  5. Spread them out on a baking sheet (make sure they don’t touch or get overcrowded, as that will cause them to get mushy rather than roast. Use 2 baking sheets if you have to!).
  6. Roast for about 20-25 minutes, flipping them halfway through, so they don’t burn. They’re done when you can easily pierce them with a fork.
Yummy herbed rutabaga fries!

Yummy herbed rutabaga fries!

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Healthy & Happy Thanksgiving Recipes!

Happy Thanksgiving!

I absolutely LOVE fall food. From squash to Brussels sprouts and pecans to pumpkins, the flavors of this time of year are my favorite!

In celebration of Thanksgiving, I thought I would dedicate a post to sharing healthy Thanksgiving recipes with you that you can make with the bounty of goodness in your Hometown Harvest bag this week.

Here are a few of the recipes I’ve shared on my blog before (and some I haven’t!) that would be perfect for your Thanksgiving dinner 🙂

Thanksgiving Recipes

  1. Roasted Butternut Squash with Kale and Almond Parmesan
  2. Maple Roasted Brussels Sprouts
  3. Creamy Whipped Sweet Potato Mash
  4. Paleo Pumpkin Spice Muffins
  5. Maple-Glazed Delicata Squash
  6. Green Beans Almondine (I made these for our church’s Thanksgiving dinner, and they were a HIT, even with self-proclaimed green bean haters!)
  7. Roasted Garlic Cauliflower Mash
  8. Brussels Sprouts with Shallots, Cranberries & Pecans
  9. Protein-Packed Pumpkin Spice Dip
  10. How to Make Your Own Pumpkin Puree

People often ask where I look for recipes when I’m trying to come up with ideas. Here are a few of the blogs I will be getting inspirations from this Thanksgiving. Check out the recipes and let me know if you end up trying out any of them!

Healthy & Gluten-Free Recipes from The Detoxinista

I love so many of her recipes and try out at least one of them every couple of weeks. I’m excited to try out her Clean Green Bean Casserole and No-Bake Pumpkin Pie Tarts, and Grain-Free Stuffing, but she highlights a list of 10 of her favorites, so check them out!

Grain-Free Thanksgiving from Against All Grain

I made a recipe for a dense, moist (everyone’s favorite word, right??) pumpkin bread that I saw blogger and author, Danielle Walker, post on Facebook and brought it to my church for our annual Thanksgiving dinner. SO worth it!

Not only that, but Danielle is offering a completely grain-free Thanksgiving recipe ebook for sale on her website for less than $5! Many people who have digestive challenges feel better when they at least temporarily eliminate grains from their diet.

Against All Grain's Pumpkin Bread (Nut-Free, Grain-Free & Dairy-Free!)

Against All Grain’s Pumpkin Bread (Nut-Free, Grain-Free & Dairy-Free!)

Nourishing Meals by Tom Malterre

What caught my eye was this mouth-watering picture of an Apple Cider & Herb Brined Turkey. This Wild Rice Stuffing recipe with apples, cranberries, and sage looks (and sound tasty), too, so I may try it!

I also happen to think the two Nourishing Meals cookbooks are FANTASTIC, and I highly recommend them.

Nomtastic Thanksgiving Recipes from nomnompaleo

I love the playful vibe of this blog and appreciate how simple and fun their approach is. Their Roasted Garlic Autumn Root Vegetable Mash, Brussels Sprouts Chips (um, yes, please!!) and Cran-Cherry Sauce are all on my list of menu possibilities.

Vegan Thanksgiving Recipes from oh she glows

Angela posts amazing recipes (and beautiful photos). I made my own version of a sweet potato casserole tonight but think this one looks pretty awesome, too! This Gooey Pumpkin Spice Latte Chocolate Pudding Cake sounds as incredible as the pictures look and may be worth trying.

And now for a little gravy on top…

For whatever reason, I’ve never been a fan of gravy, but I know it’s most people’s favorite thing about the meal, so here is a recipe for a gluten-free gravy and another for a vegan mushroom gravy recipe to check out! Both have good reviews. Bon Appetit also wrote a simple post about how to make gluten-free gravy, and you can check it out here.

What’s YOUR favorite Thanksgiving dish?

Pecan-Crusted Sweet Potato Casserole {Gluten-Free}

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Isn’t fall food the best?

Root vegetables are one of my favorite foods, especially sweet potatoes, since they are so nourishing and fueling to our bodies.

The sweet potatoes in your Hometown Harvest bag this week are loaded with lots of health benefits. They are…

You don’t need any super fancy gadgets to make this Pecan-Crusted Sweet Potato Casserole, just a basic hand mixer.

It’s sweet, creamy, crunchy and satisfying…comfort food at its finest!

Sweet potatoes name

Ingredients

Filling

Topping

  • 1 cup pecans, chopped
  • 1/2 cup almond flour or almond meal (any gluten-free flour should work)
  • 3 tablespoons coconut oil
  • 1 tablespoon 100% pure maple syrup
  • 1/4 teaspoon cinnamon
  • pinch sea salt

Directions

  1. Preheat oven to 400F.
  2. Poke holes in the sweet potatoes with a fork and place on a parchment or foil-lined baking sheet. Bake for 1 hour, or until fork tender. Allow to cool slightly then peel the skin off the sweet potatoes.
  3. Reduce oven temperature to 350F.
  4. Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon, vanilla extract, ginger, nutmeg, and sea salt in a bowl and beat with an electric mixer or in the bowl of a stand mixer, until thoroughly combined and fluffy.
  5. Grease an 8×8 baking dish with coconut oil (or grass-fed butter or ghee) and pour sweet potato mixture into the dish.
  6. In a separate bowl combine the pecans, almond meal/flour, coconut oil, maple syrup, cinnamon and sea salt with your hands until it comes together as a crumble.
  7. Sprinkle pecan mixture on top of sweet potatoes and bake for 18-20 minutes or until the topping is lightly browned.

Do you have a favorite sweet potato recipe? Feel free to share it below!

The Recipe that Got My Husband to Like Green Beans

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Everyone dislikes certain foods.

For me, it’s olives.

My friend Sam loves olives and would probably put them on just about everything if she could.

I’m just not a fan.

I even lived in Spain when I was in college, and Spain is THE place for olives.

I remember one meal in particular that my Spanish host family served me – a tuna fish, olive, and hard-boiled egg salad.

At the time, those three foods by themselves were a no-go, so the trifecta totally grossed me out.

But I had to at least TRY it because it’s rude not to in Spain (even if you’re 100% sure you won’t like it). After forcing down one nausea-inducing bite, I smiled and politely said, “It’s not my favorite” and was off the hook for the evening. Phew!

For my husband, Bill, that “thanks, but no thanks” food was green beans. 

Hometown Harvest has been putting green beans in our bags for a few weeks, and – to be totally honest – I had been swapping them out for something else because I knew my husband didn’t like green beans.

Until last week.

I kept them in the bag and was determined to find a recipe he would like.

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Sometimes, the reason we don’t like certain foods is because we’ve only had them prepared in ways that doesn’t make them taste very good.

When most people think of green beans, for instance, images of the precut, brownish-green, mushy beans that come in a can and are then boiled to death come to mind.

Maybe you’ve only ever had canned vegetables and have never tried those same vegetable prepared a different way – roasted, sauteed, or tossed into a chili or stew.

Consider giving them a second chance…like Bill did!

To put it bluntly, we housed this recipe. We couldn’t stop eating them. They were that good.

Cooked “al dente” (AKA still crispy and brightly colored!), the green beans were tossed in a mixture of garlic, lemon, slivered almonds and a touch of sea salt. They were downright addictive.

We were licking the bowl clean, scraping up the last bits of crunchy slivered almonds before finally putting the bare dish in the sink.

My husband is a green-bean-hater no more. Mission accomplished!

Garlicky Green Beans Almondine with Lemon

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Ingredients

  • Equal parts water and vegetable broth (see step 1 below)
  • 2 pounds green beans, ends cut off
  • 3/4 cup slivered raw almonds
  • 4 cloves fresh garlic, peeled & minced
  • 3 tablespoons fresh lemon juice
  • 2-3 tablespoons coconut oil (The original recipe called for cold pressed extra virgin olive oil, which you could also use. I use coconut oil because it holds up better than olive oil when it’s heated.)
  • ½ tsp finely grated lemon zest
  • sea salt, to taste

Directions

  1. Fill a large stock pot with half water, half vegetable broth and bring it to a boil. Make sure the amount of water/broth is at least twice as much as the amount of beans you intend to cook.
  2. Gently blanch the green beans (cook them in the boiling liquid for about 3 minutes until just al dente (brightly colored and crisp)). Drain beans in ice cold water (or put them in a bowl containing an ice water bath and set aside). This stops the cooking process.
  3. In a wok or large deep frying pan, heat the oil and garlic on medium heat for 2-3 minutes. Don’t let the garlic brown.
  4. Add in the almonds and stir for about a minute. Then mix in the lemon juice and finely grated lemon zest.
  5. Add the cooked beans to the stir fry mixture and toss to combine and coat. Add salt to taste (I added about 1/4-1/2 teaspoon of sea salt).
  6. Top the beans with additional lemon zest, if you prefer.

For more information about WHY green beans are so good for us (including building strong bones, filling us up, and being an anti-fat storage anti-cancer GBOMBS food according to Dr. Fuhrman) click here.

The recipe above is a variation of this recipe from Healthy Blender Girl.

Super Simple Honey-Glazed Turnips

turnips

Turnips are one of those foods few of us buy, but they’re very easy to work with and can be used like most other root vegetables – steamed and mashed, roasted, or sauteed.

Turnips are a root vegetable that taste like a cross between a carrot and a potato. They’re not as starchy as potatoes but are a bit sweeter.

If you find yourself craving sweet foods, sometimes that can be a sign that you’re not eating enough naturally sweet foods. Upgrading your diet by adding in root vegetables and winter squash (delicata, kabocha, butternut, acorn, pumpkin, etc.) can help satisfy the body’s cravings.

Not only that, eating more root vegetables can help us feel more grounded. As their name implies, turnips grow underground as a root. If you’re feeling scattered and kind of flighty, add in more grounding foods to your diet and see if you notice a difference.

Want to learn more about the health benefits of turnips? Check out this article.

I wanted to come up with a quick, easy and delicious way to prepare turnips and figured their natural sweetness would pair well with a little bit of honey and some warming fall spices, like cinnamon and nutmeg.

Honey-Glazed Turnips

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Ingredients

  • 3 cups turnips (about 2 large), peeled and diced
  • 1/3 cup vegetable broth
  • 1 tablespoon coconut oil (or grass-fed butter)
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon
  • 1-2 teaspoons fresh lemon juice
  • pinch nutmeg
  • pinch sea salt

Directions

  1. Place the turnips into a skillet with the broth over medium heat, and simmer until the broth has evaporated and the turnips are tender, about 10-12 minutes.
  2. Stir in the coconut oil or butter and honey, and let them melt. Sprinkle with cinnamon, nutmeg, and sea salt.
  3. Gently cook and stir the turnips until the oil/butter and honey cook into a brown, sticky coating on the turnips, about 5-7 minutes.
  4. Finish it off with a teaspoon or two of lemon juice, stirring to coat. Serve hot.

Roasted Cabbage Steaks & Almond Butter Sauce

cabbage steak pic

When you hear the word “steak,” the first thing that comes to mind probably isn’t cabbage. 

We usually associate “steak” with beef or tuna fish or even beefsteak tomatoes (YUM!), but the concept can be applied to other foods as well. This past week, I tried my hand at cauliflower steaks (oh.my.goodness recipe to come!) and cabbage steaks.

First of all, this method of making vegetables is SO EASY. No teeny tiny chopping/dicing/mincing required! You can have the steak slices cut and ready to go in the oven in 5 quick minutes.

All of the anti-cancer benefits of cabbage are preserved best by raw or minimally cooked preparations, but I decided to change things up a bit today by roasting it. It’s always good to add some variety to your meals!

A beautiful head of green cabbage

A beautiful head of green cabbage!

When cabbage is roasted it takes on a sweet, buttery flavor and melt-in-your mouth texture. I can’t even think of anything I’d compare it, too, but the crispy leaves tasted a bit like the outer crunchy leaves of roasted Brussels sprouts – one of my absolutely favorite fall foods!

I drizzled a few spoonfuls of a homemade almond butter sauce on top.

The creamy, slightly tangy sauce seeped into the folds of the buttery cabbage leaves and made for an amazing bite!

If you’ve never had cabbage prepared this way before (I didn’t even eat cabbage at all until about 2 years ago!), then you have to try this 🙂

Make sure you put a head of green cabbage in your Hometown Harvest bag this week!

cabbage steak pic

Cabbage steak with tangy almond butter sauce. YUM!

Cabbage steak with tangy almond butter sauce. YUM!

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Ingredients

Cabbage Steaks

  • 1 head green cabbage, sliced into 3/4″ steaks
  • 2 tablespoons coconut oil, melted
  • 3 cloves garlic, smashed (makes it easier to rub them on the steaks)
  • Sea salt & pepper, to taste

Tangy Almond Butter Sauce

  • 1/2 cup canned full fat coconut milk
  • 1/3 cup almond butter
  • 2 tablespoons tamari (wheat-free soy sauce)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon raw honey
  • 3 tablespoons fresh lime juice
  • 2 small cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes

Directions

Slice cabbage from top to bottom into 3/4" discs.

Preheat oven to 400F. Slice cabbage from top to bottom into 3/4″-thick steaks.

Rub smashed garlic clove on both sides of cabbage "steak"

Rub smashed garlic clove on both sides of cabbage “steak”

Sprinkle both sides of steak with sea salt and black pepper

Sprinkle both sides of steak with sea salt and black pepper. Roast in the oven for 25 minutes per side (total of 50 minutes, flipping steaks halfway through)

Steaks are done when they've browned around the edges and can be pierced in the center with a fork

Steaks are done when they’ve browned around the edges and can be pierced in the center with a fork.

Look how beautifully browned this is! Make sure to eat the outer edges. They are amazing!

Look how beautifully browned this is! Make sure to eat the crispy outer edges. They are amazing!

Eat them “as is” OR top with the Tangy Almond Butter Sauce (so worth it!)

Directions: To make the sauce, whisk dressing ingredients together in a bowl or mason jar and pour several spoonfuls on top of the cabbage steak. I found that the sauce “set” a little bit after I left it in the fridge overnight, but you can use it right away, too. It will just thicken up a bit overnight. Adjust seasonings to your tastes.

You may end up licking this stuff off your plate. It’s that good 🙂

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The almond butter sauce melting off the roasted cabbage steaks. SO good!

The almond butter sauce melting off the roasted cabbage steaks. SO good!

Roasted Kabocha Squash & Cremini Mushrooms

Roasted Kabocha

I first tried kabocha (ka-BOTCH-a) squash last year when my husband and I were browsing through one of our favorite cookbooks – Clean Food. The recipe was for a stuffed kabocha squash, and it was heavenly!

I love squash that I don’t have to peel (since that can be a bit of a pain), and kabocha squash is one you can enjoy in its wholeness – skin and all!

Today’s post features another recipe from Terry Walters, author of the Clean Food cookbook and a fellow graduate of my health coaching training program. Her cookbooks focus on eating real, whole, seasonal food.

Kabocha Squash Collage

This recipe combines three of my favorite things – kabocha squash, mushrooms, and fresh fall herbs (especially sage!).

Kabocha squash, also known as a Japanese pumpkin, has an edible dark green skin covering a deep orange flesh and cooks up a bit sweeter than butternut squash. It’s one of my favorite squash, but it has a short season, so I try to take advantage of it while I can.

This dish also contains a couple of the best GBOMBS foods we can eat, including mushrooms and leeks. GBOMBS are the highest nutrient foods we can eat and are anti-cancer, anti-fat storage foods. Click here to read more about GBOMBS and how you can add more of them to your diet.

Roasted Kabocha

Ingredients

2 small or 1 large Kabocha squash
2 leeks*, sliced lengthwise and cut into 1/2-inch strips (cut off the dark green top!)
3 tablespoons balsamic vinegar
3 tablespoons coconut oil, melted OR extra virgin olive oil (I use coconut oil for high heat recipes, since it’s more heat stable)
1 teaspoon coarse sea salt
1 pound cremini mushrooms, wiped clean (leave the whole)
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced

This squash tastes even better the second day, heated up on the stovetop in a bit more coconut oil, some black pepper, and a touch more balsamic. You may also find that you want to toss it in a little extra oil and vinegar when you take it out of the oven the first time to restore some of the moisture.

*I found that the leeks burned when I put them in right away, as the recipe suggests, so I would recommend putting them in after the first 10 minutes instead of at the very beginning of cooking. You could also try lowering the oven temperature to 400F to see if that makes a difference.

For the full recipe click here.*

Here are a few more recipes that feature this sweet & delicious squash!

  1. Stuffed Kabocha Squash 
  2. Kabocha Squash Ice Cream with Maple Roasted Pecans
  3. Roasted Kabocha Squash Bowl with Autumn Vegetables

Quinoa Broccoli Salad with Creamy Tahini Dressing

Did you know that broccoli is one of THE most healing, healthful foods we can eat?

Tom Malterre, one of my favorite nutritionists, has been so bold as to call it “The DNA Whisperer” in his fascinating TEDTalk.

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I’ve written about the incredible health benefits of broccoli in another blog post (which also features my favorite “crack” broccoli recipe – aptly named due to how addictive it is).

Click here for that recipe and to learn more about the cancer-fighting, immune boosting, detoxifying benefits of this tree-like vegetable.

Broccoli is in season locally, so I wanted to find some new and interesting ways to use it aside from the usual steaming it or tossing it in a salad. Make sure you put some in your bag this week!

Since removing dairy from my diet, I’ve been especially driven to come up with creamy dressing recipes. This one uses tahini (sesame paste) and raw cashews to create creaminess, which paired nicely with the light and fluffy quinoa and roasted broccoli.

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The trick was making a big pot of quinoa at the beginning of the week, which we’ve since used for a southwest black bean salad, pumpkin breakfast cereal, and now this recipe.

It’s a big time saver to cook once and then use the ingredient 3 times. You can do that with any grain at the beginning of the week (brown rice, wild rice, quinoa, millet, buckwheat).

Give this salad a try!

Creamy Broccoli Quinoa Salad

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 Salad

  • 4 cups broccoli florets
  • 1 tablespoon oil, melted
  • 1 cup quinoa, cooked (Here’s how to cook perfect quinoa!)
  • Juice of 1 lemon
  • sea salt and black pepper

Dressing

  • 1 cup raw cashews, soaked for 4 hours in water (or overnight) then rinsed
  • 2 cloves garlic
  • 2.5 tablespoons tahini
  • 3 tablespoons lemon juice
  • 3/4 cup water
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 1 tablespoon 100% pure maple syrup
  • 1/2 teaspoon crushed red pepper

Directions

  1. Preheat oven to 400 degrees F. Toss broccoli in oil and season with salt and pepper. Transfer to a baking sheet and roast until golden brown and softened slightly, about 15 – 20 minutes.
  2. While broccoli is roasting, prepare dressing. Transfer the dressing ingredients to a blender and blend on high until creamy. Taste and adjust seasonings as needed.
  3. When broccoli is done, remove from oven and transfer to mixing bowl. Add quinoa, drizzle with lemon juice and toss to combine.
  4. Pour 1/2-2/3 cup dressing over the broccoli-quinoa mixture and stir until evenly coated.
  5. Serve immediately (for a warm salad) or chill in fridge for at least two hours.

Curried Red Kuri Squash {What It Is & How to Cook It}

IMG_7168Remember learning about “homophones” in grade school?

I was a bit of a nerd about the English language (12 years of Catholic schooling will have that effect on you!), so I clearly recall lessons about homophones.

They’re two words that sound the same but are spelled differently.

Like kuri….and curry.

Totally different spelling – same pronunciation. No wonder English is so hard to learn!

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So, what the heck is red kuri squash...and what do you do with it?

  • It looks like a small red-orange pumpkin but without the ridges.
  • It can be cooked and eaten with the skin on (yay for saving a step and not having to peel it!).
  • It’s loaded with filling fiber, and vision/heart/immune-boosting vitamins.
  • Its golden-orange flesh is slightly nutty and sweet.
  • You can roast it, puree it into a soup, or braise it – which is what I did today!

This was my first time making kuri squash, but I just followed the same process of breaking down any other squash – cut off the top (stem) and bottom ends, cut it in half, scooped out the seeds, and then chopped it up.

I think you’ll really like this recipe and the others included below as you try kuri squash for what might be the first time! 🙂

curried kuri

Ingredients

  • 1 red kuri squash, halved, seeds removed, chopped into 1-inch chunks
  • 2 tablespoons coconut oil (or grass-fed butter)
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ½-2/3 cup water

Directions

  1. Heat a large skillet over medium-high heat. Add the oil, followed by the squash, and cook for a few minutes, stirring occasionally.
  2. Stir in the garlic, curry powder, cayenne pepper and cinnamon, then add ¼ inch of water (~1/2 – 2/3 cup) to the skillet and bring it to a boil.
  3. Once it’s boiling, cover the skillet and reduce the heat to a simmer (low heat). Cook until the squash pierces easily with a fork, about 15-20 minutes.
  4. Drain off any excess liquid (I had some extra) and then taste and season with sea salt.

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Looking for more kuri squash recipes? Try one of these!

 

Candied Maple-Cinnamon Delicata Squash {Paleo, Vegan}

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This dish is ridiculously good.

And it’s easy to make.

It turned out to have a slightly crunchy, caramelized coating that’s almost candy-like. Let’s put it this way, you won’t have leftovers when you make this, so you might want to make a double batch!

I shared a post earlier this week about how to cut up and prepare delicata squash (WAY easier than pumpkin or butternut squash).

You can even eat the peel 🙂

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This dish combines the sweetness of maple syrup, subtle spiciness of ginger, hint of salt, and the crunchiness and earthiness of pecans.

The squash has a slight, candied crunch on the outside edges and is soft and comforting on the inside.

Hungry yet?

Candied Maple-Cinnamon Delicata Squash

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Ingredients

  • 1 medium delicata squash, trimmed to 1/2-inch pieces
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon cinnamon
  • 3 teaspoon 100% pure maple syrup, separated (1 tsp before cooking, 2 teaspoons after)
  • 3/4 teaspoons ground ginger
  • 1/2 teaspoon sea salt, or to taste
  • 1/3 cup pecans, lightly toasted and chopped

Directions

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Cut the squash into half moons and then cut in half again as shown in the picture above.
  3. Combine coconut oil, cinnamon, 1 tsp maple syrup, ginger, and sea salt in a bowl and toss the squash in the bowl to evenly distribute the coating.
  4. Arrange squash in a flat even layer on a baking tray, making sure the sides don’t touch (we don’t want them to steam, we want them to roast!).
  5. Bake for 18 minutes, then remove tray and flip pieces to the other side. Continue roasting for 10-12 minutes or until squash can be pierced easily with a fork and is browned and caramelized.
  6. Remove squash from oven and toss with 2 more teaspoons of maple syrup and chopped pecans.