Roasted Delicata Squash Bowls

Oh, delicate, dainty delicata. it’s my very favorite variety of the winter squash family. It doesn’t require fussy cutting techniques, you don’t have to peel the skin, minimal seeds to wipe out, and the best subtly sweet flavor profile. Need I say more?

Pair this winter squash with other autumnal veggies like brussels sprouts and you’re in business for a warming, comforting fall dinner.

Nutrition Spotlight

Nutritionally speaking, winter squash—including delicata, pumpkin, spaghetti, turban, hubbard, acorn and butternut— all are richly colored vegetables that are excellent sources of carotenes. The richer the color, the richer the concentration. Diets rich in carotenes have been shown to protect against developing type 2 diabetes, cancer and heart disease. Additionally, they’re a great source of vitamins C, B1, folic acid, pantothenic acid, potassium and dietary fiber.

Onto the Recipe

Last week I made these roasted squash bowls and they really hit the spot. They’re easy to recreate and add your own touch to as well. Here’s what I did:

Roast That Delicata! (And any other veggies)

Preheat your oven to 400 degrees. While preheating, slice your delicata in half, lengthwise. Using an ice cream scoop, scoop out seeds. Then slice delicata per your preferred thickness. Toss in avocado oil or extra virgin olive oil. Season with garlic powder, sea salt and pepper. Add to roasting pan and cook for 25-30 minutes. Tossing halfway through.

Roast brussels sprouts accordingly to directions above.

Prepare jasmine or basmati rice according to package.

Saute yellow onion and 1-2 minced garlic cloves over medium heat in 1 TBSP extra virgin olive oil for 10-15 minutes until lightly brown/carmelized.

Prepare Balsamic Reduction: Add balsamic vinegar to a small saucepan and bring to a very low boil over medium heat. Then reduce heat slightly (medium low to low) to a steady simmer (bubbles should be consistently forming around the sides and in the center of the pot — but not a full boil). Continue cooking until reduced by half and the vinegar leaves a thin film on the bottom of the pan when tipped to the side, about 15-20 minutes. Watch carefully toward the end to ensure it doesn’t burn.

Assemble! Plate rice, delicata squash, brussels sprouts, onion, and drizzle with balsamic reduction. Add a dollop of your favorite hummus.

ENJOY!