Roasted Delicata Squash

5 from 1 vote

Oven roasted delicata squash with pecans, caramelized edges, and naturally gluten free and low FODMAP.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Author: Venessa Mandelkow

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Equipment

Baking Sheet

Ingredients

2 small delicata squash or 1 large (Note 1)
2 tablespoons garlic infused olive oil (Note 2)
2 tablespoons maple syrup
½ teaspoon smoked paprika (Note 3)
1 teaspoon kosher salt
⅓ cup pecan halves (Note 4)

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Wash and dry the delicata squash. Slice in half lengthwise with a sharp knife.
Scoop out the seeds with a metal spoon. Discard them or wash and save for roasting.
Cut the squash into ½ inch half-moon slices. No peeling required.
In a large bowl, mix together the garlic infused olive oil, maple syrup, smoked paprika, kosher salt, and pecans.
Add the squash slices and toss with your hands or a large spoon until coated.
Spread the squash and pecans in a single layer on the prepared baking sheet. Do not overcrowd. Use two pans if needed.
Bake for 20 to 25 minutes, flipping halfway, until fork-tender and caramelized.

Notes

Note 1: Find delicata squash in the produce department of the grocery store, farmers market, or the local farm stand.

Note 2: No garlic oil? Swap in olive oil or avocado oil, along with a bit of garlic powder. However, this may be an issue for anyone who cannot tolerate garlic.

Note 3: Ancho chili powder can also be used.

Note 4: On a budget? Use chopped pecans or walnuts for a cheaper option.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 ServingCalories: 147kcalCarbohydrates: 18gProtein: 2gFat: 8gSugar: 8g

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