***Giveaway Alert – Details Below***
Are you trying to get the kids (or grown ups!) to eat more vegetables? I’ll be the first to admit that in our house we never had that problem. She’s probably rolling her eyes if she reads this, but my daughter used to make up sweet little songs about vegetables as she ate handfuls of them raw dancing around the house, especially green beans. Even her favorite Beatrix Potter nap pillow had a special corner…the Bean Ruffle…yes, it had a green bean ha!
I never made a fuss about food, and she was always in the kitchen with me “helping.” Meal time in our family was sacred, and we sat down to eat dinner together every evening. To this day my kitchen table is still the hub of our house, and I am grateful. I’ve been called by friends and family often over the years for vegetable interventions, and I’m proud to admit that I do have a very good track record of getting kids to LOVE vegetables, and this simple squash recipe is a sure fire way to do it!
Squash is one of those vegetables people love to hate. Growing up I wasn’t a fan, but the only squash we had often was the sickening sweet puréed Butternut Squash with the brown sugar and butter. Ironically Butternut is one of my favorites now but not made overly sweet, ever. Squashes practically beg to be seasoned in ways that pull in salty, sweet, savory and spicy, and this quick easy recipe for Delicata has it all!
Delicata, like Butternut, is one of my favorite squashes. It’s a beautiful and easy to grow plant in the garden, with nice yield of family sized fruits. Yes, squashes are technically a fruit, but they are lumped into the vegetable family for culinary purposes. It’s also one of the few that doesn’t require peeling or a long bake time to remove the peel, making it a quick and easy option for fast dinners. Just chop the ends off, cut in half lengthwise, scoop out the seeds, and slice or leave as is for roasting or stuffing.
Delicata is a rich source of dietary fiber and potassium, and 90% of Americans, including children, are deficient in this vital nutrient. Potassium is a big player in our cardiovascular health, and low levels plus the high levels of sodium in the typical American diet can lead to increased risk of heart disease. A recent study by the British Journal of Nutrition found that we consume just a little more than half what is recommended each day. That’s a frightening statistic, especially since potassium rich foods are accessible and abundant…like Delicata Squash.
Roasted Delicata Squash
by Colleen Cheechalk
- 1 Delicata Squash with ends removed, cut in half lengthwise and seeds removed (save them for roasting too)
- 1T ghee, butter, or higher temp oil melted
- Sea Salt and Pepper
- Tiny pinch of Cayenne (optional)
- Bushwick Kitchen Cinnamon Maple Syrup
1. Preheat your oven to 400 degrees.
2. Cut the ends from a Delicata Squash, then cut in two lengthwise. Scoop out the seeds (save them to roast!), and slice into 1/4 inch pieces. Toss the slices in a bowl with the melted fat/oil and place in a single layer on a sheet pan. Season liberally with salt and pepper and cayenne if you like some extra burn!
3. Roast in the oven for about 45 minutes, turning once halfway through cooking.
4. When soft and lightly caramelized, remove from the oven and serve with a drizzle of Bushwick Kitchen Cinnamon Maple Syrup. Yum!!! Now roast the seeds! So good!
*note* This is not a sponsored post. Bushwick Kitchen Syrups and Honey were customer favorites at Taste, and I still offer them for sale at pop-up Farm Stand events.
Want to win a bottle of Bushwick Kitchen Cinnamon Maple? It’s easy! Just this post, and like our page on Instagram at @eponafarm and like our daily giveaway post. Not on IG? You can enter by signing up for our newsletter too 😘 I’ll give away a bottle every day through 10/1!
Good luck! Now get out there and stock up on Delicata Squash!