Roasted Cinnamon-Ginger Delicata Squash (vegan, glutuen-free)

Need a gluten free, dairy free, and fodmap friendly side dish? Roasted Cinnamon-Ginger Delicata Squash (vegan, glutuen-free) could be a great recipe to try. This recipe serves 1 and costs $1.77 per serving. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 182 calories. This recipe is liked by 719 foodies and cooks. A mixture of salt and pepper, ground ginger, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 100%, this dish is awesome. Try Maple and Cinnamon Roasted Delicata Squash, Maple Cinnamon Glazed Roasted Delicata Squash, and Cinnamon + Palm Sugar Roasted Delicata Squash for similar recipes.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon cinnamon, or to taste

1 medium delicata squash, trimmed to 3/4-inch thick pieces

1 teaspoon granulated sugar, optional but helps with caramelization

3/4 teaspoon ground ginger, or to taste

salt and pepper, optional and to taste

optional seasonings desired, to taste

Equipment:

baking pan

aluminum foil

oven

tongs

Cooking instruction summary:

Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size or line tray with almuminum foil and spray with cooking spray; set aside. Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about 3/4-inch thick in width; length does not matter. Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute. Arrange squash in an even flat layer on baking tray, without sides touching. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences. Serve immediately. Optionally, serve with Spicy Honey Mustard or Creamy Balsamic Reduction DipLeftover squash may be stored in an airtight container in the refrigerator for up to 3 days.

 

Step by step:


1. Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size or line tray with almuminum foil and spray with cooking spray; set aside. Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise.

2. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about 3/4-inch thick in width; length does not matter.

3. Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute. Arrange squash in an even flat layer on baking tray, without sides touching.

4. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences.

5. Serve immediately. Optionally, serve with Spicy Honey Mustard or Creamy Balsamic Reduction DipLeftover squash may be stored in an airtight container in the refrigerator for up to 3 days.


Nutrition Information:

Quickview
182k Calories
4g Protein
0.72g Total Fat
46g Carbs
97% Health Score
Limit These
Calories
182k
9%

Fat
0.72g
1%

  Saturated Fat
0.18g
1%

Carbohydrates
46g
15%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
212mg
9%

Get Enough Of These
Protein
4g
9%

Vitamin A
6215IU
124%

Manganese
1mg
82%

Vitamin C
55mg
68%

Potassium
1626mg
46%

Vitamin B6
0.73mg
36%

Fiber
8g
34%

Folate
111µg
28%

Iron
3mg
19%

Magnesium
70mg
18%

Copper
0.34mg
17%

Vitamin B2
0.29mg
17%

Calcium
164mg
16%

Vitamin B3
2mg
12%

Vitamin K
11µg
11%

Phosphorus
109mg
11%

Vitamin B1
0.14mg
9%

Vitamin B5
0.88mg
9%

Zinc
1mg
7%

Vitamin E
0.77mg
5%

Selenium
2µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

Honey is made from nectar and bee vomit.

Food Joke

Do you sell hot dogs? Because you know how to make a wiener stand.

Popular Recipes
Sweet Potato Galettes

Culinary Covers

Deviled Eggs with Bacon

Taste of Home

Mustard-Glazed Chicken Thighs

Foodnetwork

Vichyssoise

Epicurious

Carrot-Topped Cupcakes

Taste of Home