This fall, I fell in love with Delicata squash. Delicata has an amazing nutty flavor, and, as I discovered with glee, it’s so easy to prepare—especially like this. This squash is easier to cut (compared to butternut squash), it doesn’t need to be peeled, and it cooks up in 30 minutes. Not bad for a busy weeknight. Roasted delicata squash tastes great unseasoned, but I like to add curry to mine. Not only does this help satiate any craving for Indian food—which is often made with clarified butter and therefore not vegan—curry contains many healing, anti-inflammatory spices, including turmeric and cumin. I like throwing in some extra turmeric because this beautiful yellow spice is a powerful blood cleanser and immune system booster—just what I need during cold and flu season!
Vegan Curried Delicata Squash
2-3 medium-sized delicata squash
1 tbl. coconut oil
1 tbl. curry
1 tsp. tumeric
dash of cinnamon for garnish (optional)
dash of paprika for garnish (optional)
salt and pepper
Pre-heat oven to 425 F. Wash delicata squash. Cut each squash into halves lengthwise. Scoop out seeds and discard (or save to roast later!) Slice squash into 1-inch half moons.
Toss in coconut oil, curry, and tumeric. It helps to spread the oil and spices with your hands to ensure even coverage.
Spread evenly on a baking sheet. If possible, arrange the slices so they’re not touching each other. Bake for 15 minutes.
After 15 minutes, remove baking sheet from the oven and flip each slice so they bake evenly. Bake for another 15 minutes or until fork tender.
Salt and pepper to taste and serve with a dash or cinnamon and paprika.
Also by Mary: Comforting Vegan Butternut Squash Soup
Photos: Farmstr via Flickr, Mary Hood