It’s an🍂AUTUMN veggie that doesn’t get a lot of love but it’s easy, tasty, and a good source of potassium, fiber, magnesium, manganese, and vitamins C & B. I try to eat seasonally not only to save $$ but also because eating fruits and veggies when they’re in season means they’re fresher. This is a great change up for your usual weeknight veg.
INGREDIENTS:
- 3-4 delicata squash
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- desired fresh thyme, for topping
STEPS:
1) Cut squashes in half lengthwise and scoop out seeds like pumpkin carving day, you eat the skin in this one.
2) Slice into 1/2” pieces and place on a lined or sprayed sheet pan.
3) Spray squash with avo or olive oil and season with seasonings.
4) Bake at 425° for 20 min, flip and cook 20 more min. Swap to broil hi 5 more min if like it crispy. Garnish with fresh thyme and enjoy!
NOTE:
You can also swap garlic for cinnamon or pumpkin pie spice and make it more of a sweet side than savory. Serve with a drizzle of almond butter if you go this route. So yummy!
MACROS:
Per cup: 60cal/18carb/2fiber/2protein