Baked Delicata Squash Recipe
Yes, the holidays are upon us and I feel the more nutritious food we can put in our bodies, the less of the other stuff we will eat. (in theory) As I was searching for what to make for my Friendsgiving dinner and found this beautiful gem on the minimalist baker’s website. She’s got some good stuff on there that often inspires me.
I found this dish easy, hearty, nutritious and delicious!
What you will need:
2 delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices
2 Tbsp coconut oil, melted
for the dressing
3 Tbsp tahini
1/2 lemon- juiced
1 Tbsp maple syrup
for the garnish
1/4 cup pomegranate arils
1/4 cup dry roasted hazelnuts, loosely chopped
1/4 cup fresh parsley, chopped
What to do:
Preheat oven to 400
Slice and core the squash. Toss will coconut oil and spread on a baking sheet. Spread evenly on baking sheet and season with salt and bake for about 20-25 min, until golden and tender, turning halfway.
While squash is cooking. In a small bowl or jar make dressing by mixing dressing ingredients together. Then whisk in enough water until it’s easy to pour.
Prep the pomegranate arils, parsley and nuts. Set aside
When ready to serve arrange squash on platter or baking pan and drizzle with tahini dressing, and nuts, herbs and pomegranate seeds. Serve warm.
6 Rounds, each for reps:
1 min Row (cals)
1 min Burpees
1 min DUs
1 min Rest (23 minutes)
4 Rounds for Quality Load:
1 minute Single-arm KB Swings
1 minute Single-arm KB Front Rack hold
1 minute Single-arm KB Suitcase Hold
100m Single-arm KB Carry 1 minute Rest (alternate arms each round) (20 minutes)