Roasted Delicata Squash with Walnut Crumble
Ingredients
The squash
-
2
medium
delicata squash
-
2
tablespoons
olive oil
-
½
teaspoon
coarse salt
-
¼
teaspoon
freshly ground black pepper
The walnut crumble
-
⅓
cup
chopped walnuts
-
2
tablespoons
dark brown sugar
-
2
tablespoons
melted butter
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
coarse salt
Instructions
- Preheat the oven to 425°F and coat a baking sheet with cooking spray.
- Cut the squashes in half lengthwise, scoop out the seeds, and slice into ½-inch half-moons.
- Transfer the squash to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread out evenly.
- Roast for 20-30 minutes, flipping halfway through, until tender and lightly browned.
- Heat a skillet over medium heat, add the walnuts, and toast until fragrant and lightly browned.
- In a bowl, combine the toasted walnuts with brown sugar, melted butter, cinnamon, and a pinch of salt.
- Serve the roasted squash topped with the walnut crumble.
Nutrition Facts (estimated)
Servings
6
Calories
172
Total fat
13g
Total carbohydrates
7g
Total protein
1g
Sodium
241mg
Cholesterol
10mg
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