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Roasted Delicata Squash with Lemon Beet Cashew Cream

September 13, 2019

When we are talking about smart carbs, winter squashes are on the list, and some of them like the delicata, make an excellent snack. Delicata are among my favorite hard squashes because you don't have to peel them! Just cut them in half, scrape the seeds and bake. It's that simple.

 

 

 

Make a batch of these to eat on their own, or add them to a salad. I paired them with a lemon beet cashew cream for color contrast and extra flavor.

 

Ingredients:

2-3 delicata squash (depending on size)

2 TBS avocado oil

½ tsp cumin

½ tsp cinnamon

½ tsp sea salt

 

Cashew Cream:

1/3 C raw cashews

1/3 filtered water

1 tsp lemon zest

Juice from one lemon

1 tsp beet powder (optional for color. Could also use fresh beet)

½ tsp sea salt

 

Instructions:

Preheat oven to 400. Cut delicate in half and scrape out the seeds. Place the squash flat side down on the cutting board and slice in half-inch pieces. Line a baking sheet with parchment paper and arrange the squash pieces evenly. Drizzle with avocado oil and sprinkle on seasoning. Bake about 45 minutes, or until they begin to caramelize.

 

For the cashew cream: Soak the cashews at least 2 hours, preferably 4. Drain and add to blender along with remaining ingredients. Blend until smooth, scraping down the sides of the blender in between. Add more water to thin if necessary.

Serve!

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