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Nutrition Facts

Serving Size 1 (56g)

Recipe makes 2 servings

The following items or measurements are not included below:

2 delicata squash

brown sugar substitute

brown sugar substitute

Calories 11
Calories from Fat 4 (38%)
Amount Per Serving %DV
Total Fat 0.5g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Potassium 55mg 1%
Total Carbohydrate 2.3g 0%
Dietary Fiber 1.5g 6%
Sugars 0.2g
Protein 0.4g 0%

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Roasted Delicata Squash Wedges

Recipe #265467 | 50 min | 10 min prep | add private note
yogiclarebear

By: yogiclarebear
Nov 13, 2007

Also known as Bohemian squash or sweet potato squash, delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, delicata is a good source of vitamin A. There are so many ways you could flavor this squash. Below are a few of my simple favorites.

SERVES 2 (change servings and units)

Ingredients

  • 2 delicata squash, about 1 lbs each
  • nonstick cooking spray, olive oil

For sweet squash

For savory squash

For spicy squash

Directions

  1. 1
    Preheat the oven to 425 degrees F.
  2. 2
    Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
  3. 3
    Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
  4. 4
    Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
  5. 5
    Roast in the oven for 40 minutes.

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Featured Reviews for This Recipe

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From: Spice Boy

On Oct 31, 2009

Loved this recipe. We did the sweet version. My mom had some trouble with the skin. It is an odd texture, somewhere between tough and crispy. I thought it was fantastic!

1 person found this review helpful

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  • From: Kate J

    On Oct 5, 2009

    I loved this squash. My husband didn't like the skin and wouldn't eat it. Next time, I will peel it before roasting. I made the Savory combo. It tasted just like sweet potato fries to me.

    0 people found this review helpful

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  • reviewer icon

    From: internetnut

    On Oct 1, 2009

    I gave this recipe 3 stars. I loved this recipe! My family didn't like it. When I made this squash I cut the recipe in half. I made the sweet & savory. The sweet was so good, but be careful so the cinnamon doesn't burn. The savory was such a pleasant surprise I liked the chili powder and brown sugar combo but it was a bit spicy for me. Overall I'll make these again for sure and I'll try the sweet on other squash such as butternut and acorn. Thanks for posting a yummy recipe! Christine (internetnut)

    0 people found this review helpful

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  • reviewer icon

    From: BarbryT

    On Jan 6, 2008

    Lovely! I made the sweet ones with brown sugar and cinnamon. Roasting for 40 minutes made them caramely, crispy and just delicious! Thanks for posting this!!

    1 person found this review helpful

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  • Read all 11 reviews

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