Delicata is one of my favorite varieties of squash, and this recipe is simple to throw together and bound to be a crowd pleaser. The squash is cut into half rings, tossed with olive oil, cayenne pepper, chili powder, salt, and pepper, roasted until tender, and then dipped in a Maple Siracha Sauce. The result is a great vegan side dish that has the perfect flavor combo of spicy and sweet, that makes you want to constantly go back for more.
What you need:
4 small or 3 medium delicata squash (about 3 pounds), scrubbed clean
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
What you do:
Preheat the oven to 425˚F. Meanwhile, trim the ends of each squash; cut in half lengthwise and scoop out the seeds with a spoon; cut the squash into half moons about 1/2-inch thick and transfer to a baking sheet lined with parchment paper.
Drizzle the cut squash with the olive oil, chili powder, cayenne pepper, and black pepper; toss together so everything is evenly coated. Roast in the oven, tossing around the squash on the baking sheet about half way through, until the squash is tender and lightly browned, about 30 minutes.
Transfer the squash to a platter and option to sprinkle with some pepitas and flaky sea salt; serve.