One of my favorite winter vegetables is the Delicata Squash! Pick one up at your local grocery store or farmer's market now as they are officially in season! It is an extremely versatile vegetable and can be baked, steamed, sautéed, roasted, steamed, or microwaved. Squash is an excellent source of potassium and fiber and contains many other nutrients such as magnesium, manganese, vitamin C, and vitamin B.
Hope you enjoy this simple but DELICIOUS recipe!
· 4 small or 3 medium Delicata squash (3 pounds), scrubbed clean
· 1 large sweet onion, chopped into small wedges · 3 tablespoons extra-virgin olive oil · 1.5 teaspoons sea salt salt · 3/4 teaspoon chili powder · 1/4 teaspoon cayenne pepper · 1/4 teaspoon black pepper · 1/4 teaspoon nutmeg · pepitas, for sprinkling · flaky sea salt, for sprinkling
Instructions 1. Preheat the oven to 400˚F. Prep parchment paper with olive oil. Trim the ends of each squash. Cut in half lengthwise and scoop out the seeds with a spoon. Cut the squash into half-moons about 1/4-inch thick and transfer to a baking sheet lined with parchment paper. Chop onions lengthwise into small wedges and arrange them on the baking sheet. 2. Drizzle the cut squash and onions with the olive oil, chili powder, cayenne pepper, and black pepper, and nutmeg; toss together so everything is evenly coated. Roast in the oven, tossing around the squash and onions on the baking sheet about half-way through, until the veggies are tender and lightly browned, about 30 minutes. 3. Transfer the squash and onions to a platter and sprinkle with some pepitas and flaky sea salt; serve.