Roasted Cinnamon-Ginger Delicata Squash (vegan, glutuen-free)
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Serves: 1 squash
Delicata squash is much easier to cut and work with raw, compared to much harder butternut squash. Cooked delicata is slightly sweet, not fibrous or stringy, and reminds me of roasted sweet potatoes. The warming spices used in this recipe complement the soft interior and slightly crisped exterior of the roasted squash.
  • 1 medium delicata squash, trimmed to ¾-inch thick pieces
  • 2+ tablespoons olive oil (or substitute coconut oil, canola oil, or a favorite oil)
  • 1 teaspoon cinnamon, or to taste
  • 1 teaspoon granulated sugar, optional but helps with caramelization
  • ¾ teaspoon ground ginger, or to taste
  • salt and pepper, optional and to taste
  • optional seasonings desired, to taste
  1. Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11⅝ x 16½-inches, Half Sheet Size or line tray with almuminum foil and spray with cooking spray; set aside.
  2. Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about ¾-inch thick in width; length does not matter.
  3. Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute. Arrange squash in an even flat layer on baking tray, without sides touching. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences.
  4. Serve immediately. Optionally, serve with Spicy Honey Mustard or Creamy Balsamic Reduction DipLeftover squash may be stored in an airtight container in the refrigerator for up to 3 days.
Recipe by Averie Cooks at