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Maple Cinnamon Roasted Delicata Squash

December 22, 2015

 

Let me start by telling you how this recipe came to be. My sister, who gets her great ideas at the oddest times....is at work today - in the ER (who thinks of terrific food recipes while tending people in an emergency room?). I get a text at 8am saying "Could we post something festive today, something warm with squash, cranberries, cinnamon?"

 

And so the back and forth text conversation began and...this recipe was born.

 

 

 

Nutrition tidbit...

 

Delicata Squash - one of the top sources of carotenoids (think alpha- and beta-carotene) which are good for your eyes as well as being terrific antioxidants. Some research shows that the carbohydrates in winter squash (polysaccharids & pectins) might have anti-diabetic and insulin regulating properties.

 

The way winter fruits and vegetables combine just evokes comfort and warmth and when you roast them....Magic! The sublte sweetness of Delicata squash, crunch of toasted hazelnuts, tart cranberries and the warmth of cinnamon....I think I could eat this everyday.

 

 

Maple Cinnamon Roasted Delicata Squash

Ingredients:

  • 2 Delicata squash, halved, seeded and sliced

  • 2 pears, sliced

  • 1/3 cup dried cranberries

  • 1/3 cup hazelnuts, toasted

  • 3 tablespoons olive oil

  • 2 tablespoons maple syrup

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • pinch of cloves

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4-5 fresh sage leaves, thinly sliced

Instructions:

1. Preheat oven to 425. Lightly oil 2 baking sheets.

2. Spread squash and pears on baking sheets and then spray with olive or coconut oil and season with a bit of salt and pepper. Place into oven and bake for 10minutes. Remove from oven, flip over and then place back into the oven for another 5-10 minutes (the pears won't take near as much time as the squash).

3. While the squash is baking, combine the olive oil through black pepper in a small bowl or jar. Shake or whisk to combine.

4. When squash and pears are done, toss them with the dressing, hazelnuts, cranberries and sage. Make sure to do this while the squash and pears are warm so that the dressing flavors meld into the squash and pears.

5. Arrange your beautiful salad on a serving plate, set it on the table, sit down and enjoy.

 

Nutrition Info:

196 calories, 11g fat, 27g carbohydrates, 4g fiber, 2g protein

 

*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce we are able to use in our recipes.

 

 

 

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