This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"To eat is a necessity, but to eat intelligently is an art." -François de La Rochefoucauld
Delicata squash are fantastically sweet, and this recipe is great for any meal, with sweet and savory flavors coming from the roasted squash, maple syrup, olive oil, and sage.
I like to choose small squash that are about 2 to 3 inches in diameter. Note that you will have to cut about 1 inch off of each end of the squash to expose the rings. I like to roast those seemingly useless bits and use them for tasting during the cooking process.
Servings : 4 | Serving size: 1 small squash
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently or serve cold.
|2 medium||delicata squash (about 8 inches long and 2 1/2 inches in diameter)(about 1 pound total)|
|2 Tbsp.||olive oil|
|4 tsp.||rubbed sage|
|to taste||ground black pepper|
|2 Tbsp.||maple syrup|
Preheat the oven to 325°F.
Slice the squash crosswise into 1/2 inch rings.
Scoop the seeds from the center of each of the rings and discard the seeds.
Place the olive oil, sage, salt, and pepper on a cookie sheet and mix together until well blended.
Place the squash rings on the cookie sheet and move them around gently, turning them over once or twice, until they are coated on both cut sides with the oil and herb mixture.
Place the cookie sheet in the oven and roast for 35 minutes. Turn the squash over two or three times.
Drizzle the maple syrup over the squash and move them around on the cookie sheet, turning them over, until they are well coated with the maple syrup.
Return the cookie sheet to the oven and roast for an additional 10 minutes.
Serving size: 1 small squash
Amount Per Serving
|Calories 131||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 19g||6%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%||Vitamin C 35%|
|Calcium 2%||Iron 25%|
|Vitamin K 4mcg||Potassium 21mg|