This recipe is an easy side dish for fall meals and was inspired by a beautiful and delicious dish that I had during my time in Napa, California for the Safeway Open! Duckhorn Vineyards hosted an amazing luncheon during the tournament week. All the food we were served was tasty, but I found myself obsessed with the squash and reaching for more! I couldn’t wait to get home and try to recreate a similar recipe!
My thoughts and prayers are with all of those that have been affected by the Northern California wildfires. It is so hard to believe that during the few days before the fires began, I was visiting gorgeous vineyards, eating delicious food, and walking a beautiful golf course! It is both devastating and heart-breaking to think of the magnitude of destruction to this beautiful part of the country.
Delicata squash is an ingredient that I have never cooked with before or even paid attention to in the grocery store! It is a beautiful winter squash that can be used to create savory and sweet dishes. I purchased mine from Trader Joe’s.
Roasted Delicata Squash with Spicy Pumpkin Seeds
1 Delicata Squash
Handful of Sage, finely chopped
1 tsp Olive Oil
Sea Salt and Pepper to taste
Preheat oven to 400°F
Cut squash in half lengthwise, then deseed.
Cut into ½” pieces.
Toss squash with olive oil, salt, and pepper.
Spread pieces of squash on baking sheet and sprinkle sage.
Roast for 20 minutes, flipping halfway through.
Sprinkle Spicy Pumpkin Seeds (recipe below) over squash to serve.
Spicy Pumpkin Seeds
¼ cup Raw Pumpkin Seeds
½ tsp Ground Red Pepper
½ tsp Pure Organic Maple Syrup
Sea Salt to taste
Preheat oven to 275°F.
Toss Pumpkin Seeds with Ground Red Pepper, Maple Syrup, and Sea Salt.
Line baking sheet with parchment paper and spread seeds into one even layer.
Bake for 30-40 minutes.
This dish is both savory and sweet with the perfect amount of spice!
Give it a try and let me know what you think!
Always finding joy,