Yesterday afternoon I went to the store specifically to buy persimmons. I loooove persimmons. But then I saw all the squash. And I had to get that too. Like these delicata squash, which are as fun to look at as they are to eat, don’t you think?! We had this roasted delicata squash with Barbecue Chicken Salad from my new book, Easy Paleo Meals. It’s been really chilly at night, and getting dark earlier, so we put on sweaters, turned on the patio lights, and ate outside. Because I’m obsessed with eating outside. Like ooooobsesssssed. I’ll be eating my dinner out there in a heavy coat pretty soon, until my husband and kids can’t take it anymore ????
Roasted Delicata Squash
3 delicata squash, about 3 inches wide each
1 tablespoon bacon fat (<–this is ideal for flavor, but avocado oil is a good substitute)
1/2 teaspoon Meat & Potato Seasoning (or salt, pepper, paprika, onion & garlic powder, to season)
- Set the oven to 400F.
- Scrub the squash and trim the ends. Cut each in half, then use a spoon to scrape out the seeds.
- Slice the squash into rings about 3/4 inch thick and put them in a mixing bowl.
- Met the bacon fat and pour it over the squash. Sprinkle the seasoning over the top and toss with your hands until evenly coated.
- Arrange the rings on a baking sheet and roast for about 10 minutes or until nicely browned. Flip with a spatula and roast for about 10 minutes on the second side, or until tender.
♥, Kelly
Laura says
Do you eat the skin too?
Carla says
It’s pretty tender so you can. I usually easy some and use my spoon to scoop the squash out of the rest. Although, I should add…my family thinks I’m odd for eating the skin. 😉
Julie Crowell says
I’m making these right now and they smell heavenly! I can’t wait to try them with my breakfast in the morning. Thank you for sharing the recipe. 🙂
Jason Boehlke says
These are delicious, doing it for the third time, awesome. I use olive oil instead and lots of pepper, pinch of salt, great idea!
Kelly says
Awesome! So glad you like it enough to make it again 🙂