Roasted Delicata Squash
Food as medicine highlight
Delicata Squash: A winter squash that serves as a starchy, fiber-rich carbohydrate source and beautiful autumn side dish when roasted with cinnamon and salt! Delicata squash is filled with vitamins A and C, as well as other antioxidants such as the carotenoids lutein and zeaxanthin, making it a great choice to fight off free radicals and combat oxidative stress.
Ceylon Cinnamon: Ceylon cinnamon is also rich in antioxidants and boasts numerous other health benefits! This spice supports healthy blood sugar levels and promotes insulin sensitivity. Since delicata squash is a carbohydrate-rich food, a warming spice like ceylon cinnamon pairs nicely with it to keep blood glucose levels in check. Ceylon cinnamon is also anti-inflammatory. Given its MANY health benefits, I add this type of cinnamon to literally everything!
Ingredients
1 medium sized delicata squash
1 tablespoon extra virgin olive oil
Ceylon cinnamon
Redmond real salt
Avocado oil spray
Directions
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Wash the delicata squash and cut off the two ends. Cut the squash in half lengthwise and scoop out the seeds.
Cut into ½ inch slices and place on the baking sheet. Spray with avocado oil so that each squash slice gets coated, then drizzle with olive oil. Sprinkle with a liberal amount of mineral-rich salt, such as Redmond Real Salt, and ceylon cinnamon.
Bake for about 30 minutes or until squash is tender and can be cut easily with a fork.
Serve as a fall side dish, or place on top of mixed greens such as arugula and kale to make a fall harvest salad topped with pepitas and dressed in an apple cider vinaigrette!