Not only are pumpkins in season, but there’s an abundance and huge variety of beautiful squash out there. This recipe calls for “Delicata” squash and you can eat the peel – which is full of good nutrients too.
A dusting of curry powder and freshly chopped cilantro make this a wonderful, subtly flavored, side dish! Actually, I could probably eat this as a main dish! So yummy! 🙂
Ingredients
- About 6 cups of your favorite squash cubed (I used Delicata squash, including skins, and it was delicious!)
- 1 Tbsp olive oil
- 1/4 cup raisins
- 1 Tbsp honey
- 1/2 tsp curry powder
- 2 Tbsps fresh chopped cilantro
- Salt/pepper
Directions
- Oven to 425*
- Toss cubed squash in oil and season with salt & pepper
- Place in a large pan
- Bake for 30 minutes or until soft enough to easily spear with a fork
- Remove from oven and toss with remaining ingredients
- Serve hot or at room temperature
Super Mom Tip: Cube the squash a day ahead and store in a bag in the fridge until ready to use.
I had no idea you could eat the skin??! That saves time!! And $$ too, because a lot of times in order to save time I buy the bags of pre-cut squash at Trader Joe’s! Can’t wait to make this one!
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Yes, you can totally eat the skin of Delicata squash – so easy, so yummy! Cut the squash in half, scrape the seeds out (which can also be baked and eaten BTW – I will do a separate post on that), and dice and roast. Voila!
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