Mexican Roasted Delicata Squash Bowls Food
ROASTED DELICATA SQUASH
You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 27m
Yield 2
Number Of Ingredients 4
Steps:
- Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 31.3 g, Fat 7.1 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1171.9 mg, Sugar 6.6 g
EASY OVEN-ROASTED DELICATA SQUASH
I had delicata squash in my CSA box and since I did not have a ton of time, I decided to slice it and bake it in the oven with a little curry powder and maple syrup. Tastes great as a side or over salad.
Provided by Toi
Categories Side Dish Vegetables Squash
Time 38m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
- Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 5 g, Fat 6.8 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 39.9 mg, Sugar 3.3 g
ROASTED DELICATA
This yummy side goes great with any dish. Serve delicata halves with any main dish. Yummy!
Provided by Jessica
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle olive oil into the bottom of baking dish to coat. Season squash halves with salt and pepper; arrange into baking dish with flesh side down.
- Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.
Nutrition Facts : Calories 116 calories, Carbohydrate 22.5 g, Fat 3.6 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg, Sugar 4.7 g
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- In a small bowl combine the paprika, cumin, garlic powder, onion powder, salt and pepper, stir well and set aside.
- Rub the squash halves with 1/2 teaspoon olive oil each then rub 1/2 teaspoon spice mixture over each half, both inside the cavity of the squash and on the skin. Place the squash cut side down on the prepared baking sheet and roast in the oven for 25-30 minutes or until tender and golden brown around the edges.
- Meanwhile in a mixing bowl combine the rice, beans, salsa, pepitas, red onion, cilantro stems and 1/4 cup of the cheese. When the squash has finished roasting remove from the oven and turn the oven temperature to broil.
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- Chop the ends off of the squash and slice in half lengthwise. Scrape out and discard the seeds using a spoon. Slice into 1/2-inch semicircles and place in a bowl. Drizzle with the olive oil, sprinkle with the salt and pepper, and add the barbecue sauce. Toss to coat.
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