This is my favorite way to eat many “winter” squashes.
In this simple roasted squash recipe I used a Dumpling squash, but it can be replaced with a carnival or a delicate squash as well. I get plenty of variety of all vegetables including winter squashes from the Loam Argonomics. Eating a diverse set of vegetables is the best way to incorporate lots of fiber and nutrients.
Roasting squashes is my favorite as roasting helps to caramelize the sugars in them and makes them sweeter and even tastier! This recipe is very quick and simple, excellent to make a weeknight side or eat a whole bowl of it..squashes can be quite filling! Read on here about the benefits if squashes.
1 small Delicata or Dumpling squash (this will serve 2 people)
1/2 red onion
1-2 cloves of garlic
1/4 teaspoon chili powder (adjust to your taste!)
1/4 teaspoon or a drizzle of pomegranate syrup/molasses (add more if you like sweeter dishes!)
1 tablespoon avocado oil
Salt to taste
Slice the onion, cube the squash and mince the garlic. Toss all the ingredients in a baking dish or pan. Roast in a preheated oven at 385 F for about 25-30 minutes or until fork goes easily through the squash. Cook longer if you prefer a mushier texture. I don’t peel my squashes when I know they are grown without pesticides so feel free to cook longer if the skin is thicker and has not cooked in 25 minutes or so. Serve hot! When its pomegranate season, I love to top this dish with some fresh pomegranate as well!