Roasted Delicata Squash

Autumn and winter are great times to enjoy many squashes and delicata is my favorite. It is sweet and the skin is delicate enough to eat. The seeds brown nicely if you want to roast them as well. It offers Vitamin C, B6, potassium, vitamin A, manganese and more. It is much lower in carbs than a sweet potato, and offers some great fiber and nutrients. It is warming and nourishing in the darker, cooler months.

Ingredients:

• 1 large or 2 small delicate squashes, sliced into 1/2” pieces and then cut rings in half again

• 1 shallot chopped

• 2 tsp ghee or avocado oil

• 4 kale leaves removed from stems and chopped

• 1/4 cup chopped parsley

• 1/3 cup fresh pomegranite

• 1/4 cup grated parmesan, pecorino or even crumbled sheep feta (optional)

• Drizzle of olive oil and balsamic vinegar

• Salt and pepper to taste

Here’s How:

1. Preheat oven to 350.

2. Cut squash and place in a bowl. Lightly drizzle olive oil and vinegar over it and coat well. Season with salt and pepper.

3. Place on a cookie sheet and roast in oven for about 15 minutes.

4. Saute shallot in 2 tsp of ghee or avocado oil.

5. Add chopped kale. and after 5 minutes, turn heat off and add parsley.

6. Arrange squash on a platter, sprinkle with veggies and then pomegranate and if desired cheese.