1 of 5 photos
| 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% | |
Roasted Delicata Squash Wedges
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
Ingredients
- 2 delicata squash, about 1 lbs each
- nonstick cooking spray, olive oil
For sweet squash
- 2 teaspoons brown sugar substitute
- 1-2 teaspoon cinnamon
- salt
For savory squash
- 2 teaspoons brown sugar substitute
- 2 teaspoons chili powder
- salt
For spicy squash
Directions
1
Preheat the oven to 425 degrees F.2
Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.3
Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.4
Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.5
Roast in the oven for 40 minutes.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Slow-Roasted Stuffed Swiss Brown Mushrooms
Teriyaki, Dijon Pork Tenderloin W/ Mushrooms/Onion/Baked Apple
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings > For 1 or 2
- Occasion > Seasonal > Fall
Featured Reviews for This Recipe
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!
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.
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)
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!!
Recipe Collections
Showing 1-3 of 2 collections
Explore All
- Chicken (19 collections)
- Dessert (23 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved