I love the fall season for all the squash varieties and Delicata squash is one of my favorites. Here’s a recipe for Roasted Delicata Squash with Mexican Spice that has a nice little kick of spice and super tasty!
The best thing about Delicata squash is there’s no peeling! You can eat the skin, it gets nice and soft when cooked. The only real work required is cutting it in half and scooping out the seeds, like all squash. I love my miso butter glaze on Delicata squash (it’s really, really good) but today I wanted to go a different direction and used my Mexican seasoning blend to spice it up a notch. If you choose to follow a plant based diet then just substitute Agave nectar for the honey and substitute the cheese with an alternative if you like. I really love to use honey goat cheese on this dish. YUMMMY!Print
Roasted Delicata Squash with Mexican Spice
- 2 Delicata Squash
- 2 Tbls. Mexican seasoning spice blend
- 2 Tbls. Honey (or agave, if vegan)
- 2 Tbls. Olive Oil
- 1 Lime, zested and juiced
- chopped cilantro
- crumbled queso fresco or honey goat cheese
Preheat oven to 400 degrees.
Slice squash in half lengthwise and scoop out seeds. Slice each half into half moon shapes about 1/2″ thick. Set aside.
In bowl, combine Mexican seasoning blend, honey, olive oil, lime zest and juice. Whisk to combine.
Add squash to bowl and toss to coat. Place squash in single layer on backing sheet lined with parchment paper or silicone mat. Roast in oven for 15-20 minutes, then turn over and continue to roast until tender (about another 15-20 minutes depending on how thick your slices are).
Remove to serving platter top with optional garnishes, as desired.