Paleo Delicata Squash Bake
This paleo delicata squash bake is the perfect accompaniment to your weekly meal plan or for Thanksgiving and Christmas. The cranberries and pecans are the perfect addition... so fresh and delicious!
Servings 6
Calories 239kcal
Ingredients
- 4 medium delicata squash
- 3/4 cup fresh cranberries
- 3 tablespoons ghee or brown butter (avocado oil or coconut oil for vegan)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground ginger
- pinch of sea salt
- 5-6 ounces goat cheese omit for Whole30 or vegan
- toasted brussels sprouts leaves for garnish
- crushed pecans for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease the inside of a medium sized baking dish with your fat of choice. Set aside.
- Wash the squash and dry it off, transferring it to a cutting board. Cut in half, width wise and push out the seeds using the bottom of a fork or spoon. Slice the squash into ½-inch wide rounds and slice those rounds in half. Set aside.
- Place a single, flat layer of delicata squash at the bottom of the baking dish. Sprinkle with half of the cranberries and spices.
- Create an additional layer on top and add the remainder of the squash, spices & salt.
- Top the bake off with small spoonfuls of brown butter, all around.
- Bake covered for 45-55 minutes, until the squash has reached your desired level of doneness. I like my slightly browned, which took about 45 minutes.
- Top off with goat cheese, pecans & toasted brussels sprouts leaves.
Notes
To make it WHOLE30, omit the goat cheese.
To make it VEGAN, omit the goat cheese & substitute the brown butter for avocado or coconut oil.
To make it VEGAN, omit the goat cheese & substitute the brown butter for avocado or coconut oil.
Nutrition
Calories: 239kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 1074mg | Fiber: 5g | Sugar: 7g | Calcium: 125mg