dinner · vegetarian · vegan · dairy-free
Roasted delicata squash with maple and pepitas
Edible-skin squash crescents roasted until browned, with a drizzle of maple and toasted pepitas.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 425°F (220°C) and line a rimmed sheet pan. Scrub the squash, halve it lengthways, scoop out the seeds, and leave the skin on.
-
2
Slice into ½-inch crescents, toss with the oil and salt, and spread them out in a single layer with room between pieces.
-
3
Roast for 22 to 28 minutes, turning halfway, until both cut sides are browned and a fork slides in easily.
-
4
Toast the pepitas in a dry skillet for 2 minutes. Drizzle the warm squash with maple syrup and scatter the pepitas over.
