Delicata Squash is just as the name describes, delicate…and so, delightfully delicious.  It’s relatively easy to cut (be sure to use a sharp knife) and because the skin is tender, there’s no need to peel or remove the skin.  You can even keep the seeds for roasting, if that’s your jam.  It’s really a whole, perfect package created by Mother Nature herself.  Today’s Roasted Delicata Squash recipe is so easy and simple – great to the taste and excellent for your health, proving the the old adage less is more.

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ROASTED DELICATA SQUASH

Recipe by Jentry Lee Hull adapted from Summer Tomato

INGREDIENTS

  • 2 Delicata squash
  • pinch of Himalayan salt, or to taste
  • 1 tsp. garlic powder
  • pinch of Black pepper, cayenne pepper or red pepper flakes
  • Balsamic vinegar, for drizzling (optional)

DIRECTIONS

  • Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
  • Scrub squash with brush, trim ends, and cut squash down the center lengthwise.
  • Remove seeds and squishy center using a spoon. Reserve seeds for roasting or discard.
  • In a large bowl, toss squash with salt and spices.
  • Turn squash face down (to have a level surface) and cut into ¼ inch thick slices.
  • Arrange squash on lined baking sheets in one layer – don’t stack or overlap. The squash will shrink as it bakes, so as long as there’s enough space for each piece of squash to evenly brown, you should be good.
  • Bake at 425 degrees F for 12-15 minutes, or until bottom of squash is golden brown. Ovens vary in heat and I used a standard oven (not convections), so depending on your oven you may want to check at 8-12 minutes.
  • Once bottom side is browned, turn squash, drizzle with balsamic vinegar and bake for another 8-10 minutes, or until other bottom side is brown.
  • Remove from heat and serve.

NOTES

  • This recipe is oil free, and for good reason. You simply don’t need it!  The sugars in the squash caramelize as the squash roasts, making the edges perfectly crispy and savory.  The oil will just distract from the natural flavors and add unnecessary calories.
  • Swap out pasta and use squash instead, if you’re looking for something grain free or gluten free. It’s equally as satisfying and filling, and in fact we have a recipe coming up featuring just that. Stay tuned!

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Thrive on,

Coach Jentry

 

 

Gumsaba Outdoor Fitness Class schedule Thursday 1/14/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Clocked Out Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel –  Clocked Out Circuit

6AM Sunup Moraga Co-Ed class – Coach James – Sets + Reps

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Clocked Out Circuit

8:15AM Sunshine Moraga Womens only Class – Coach James – Sets + Reps

9AM Sunshine Walnut Creek Womens class – Coach Briana – Clocked Out Circuit

11:00AM Cytosport Advanced Boot Camp – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class)