Rosemary Delicata Squash with Maple Cream Drizzle
Ingredients:
- 3 Delicata Squash can substitute acorn squash
- 2 tbsp Olive Oil
- 1 tbsp Fresh Rosemary chopped
- .5 tsp Sea Salt
- .25 c Coconut Cream
- 1 tbsp Maple Syrup
- .25 tsp Arrowroot Powder
- .125 tsp Cinnamon
Instructions:
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Prepare the squash by trimming off both ends and slicing the squash crosswise into even ½-inch slices.
- In a large bowl, toss the squash with the olive oil, rosemary and ½ teaspoon sea salt. Lay the squash flat on the baking sheet.
- Bake the squash for 20 minutes, or until sweet and tender. Sprinkle with additional sea salt, as desired.
- Meanwhile, whisk together the coconut cream, maple syrup, optional arrowroot starch, cinnamon and an additional pinch of sea salt in a small bowl.
- To serve, you may layer the roasted squash over a bed of steamed or massaged kale if desired, and drizzle the maple cream sauce on top!
Nutrition
Calories: 242kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Sodium: 306mg | Potassium: 1249mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4644IU | Vitamin C: 42mg | Calcium: 101mg | Iron: 2mg
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