3 ingredients in this paleo, Whole30, & vegan Cinnamon Roasted Delicata Squash that makes for an easy fall side dish perfect for the holidays or meal prep!
Different food combinations constantly pop in my head. A lot of the time just randomly and other times I get inspiration from being at the grocery store or trying a new restaurant. I have a list in my phone of all these recipe ideas I want to try. I tell Michael all the time I wish I had more time to test more recipes.
But some days you get a little outside help. My friend and I met at Whole Foods the other week for lunch and they had a free sample of some cinnamon roasted delicata squash. I obviously tried it and knew I had to recreate it. I didn’t look at the exact ingredients, but by the name of it, you could pretty much guess what it was.
I don’t think a recipe can get much easier than this – 3 ingredients (plus salt, but I’m not counting that), toss them together, throw it in the oven, and voila. It takes 5 minutes to prep an the rest of the time is just time in the oven.
Also if you haven’t tried delicata squash, I highly recommend. The inside is creamy and tastes a bit like a mix between corn and sweet potato and you can eat the whole thing, even the skin!
This dish makes an easy side for the holidays coming up or for meal prep. I made a bunch last week and we ate it all throughout the week as an easy side with dinner. I think I’m going to make it for Thanksgiving with our friends too! Along with some homemade cranberry sauce and whipped sweet potatoes. Man I’m getting so pumped!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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Cinnamon Roasted Delicata Squash
Preheat the oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper.
In a large bowl toss together all the ingredients. Evenly spread out on the baking sheets, making sure they have enough room.
Bake for 20 minutes, stir, and bake for 15 more minutes.
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