Roasted Delicata Squash with Spiced Maple & Rosemary Granola
Ingredients
The squash
-
2
pieces
delicata squashes
-
2
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
The granola
-
¾
cup
rolled oats
-
3
tablespoons
pumpkin seeds
-
2
teaspoons
nigella seeds (optional)
-
⅓
cup
maple syrup
-
1
tablespoon
chopped fresh rosemary
-
½
teaspoon
ground chillies or chili flakes
-
½
teaspoon
ground sumac
The cheese and serving
-
2 ½
oz
soft dairy-free cheese
-
fresh
lemon juice
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Prepare the delicata squashes by cutting off the ends, halving them lengthwise, scooping out the seeds, and slicing into ½ inch pieces.
- Drizzle the squash slices with 1 tablespoon of olive oil, season with salt and pepper, and roast for about 40 minutes, flipping halfway through.
- While the squash roasts, make the rosemary granola by toasting the rolled oats and pumpkin seeds in a medium pan over medium heat for about 5 minutes.
- Add the remaining olive oil, 1 tablespoon of maple syrup, rosemary, and seasoning to the pan, mixing everything together and cooking for an additional 2 minutes.
- In a clean pan, combine the remaining maple syrup, chillies, sumac, and pepper, bringing to a boil and simmering for about 3 minutes until slightly thickened.
- To serve, spread the soft vegan cheese on a plate, top with the roasted squash, drizzle with the spiced maple syrup, and sprinkle the rosemary granola on top. Serve with a lemon wedge.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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