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:
covered percent of daily need
