• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Plant Based
    • Main Dishes (not Plant Based)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Appetizers/Snacks
    • Soups/Stews
    • Side Dishes
    • Salads
    • Sauces & Salad Dressings
    • Breakfast
    • Desserts, Baked Goods
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
  • DO SOMETHING
    • Decorate
  • About

Roasted Delicata Squash with Mexican Spice

by Judy

Jump to Recipe·Print Recipe

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

Print Recipe
  • Author: Judy

Ingredients

Scale
  • 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

Garnish:

  • chopped cilantro
  • crumbled queso fresco or honey goat cheese

Instructions

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.

Did you make this recipe?

Tag @imboredletsgo on Instagram

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Side Dishes, Plant Based, Plant-Based/Vegan/Vegetarian Tagged With: Mexican, plant based, vegan, vegetarian

Previous Post: « Egg Roll in a Bowl
Next Post: Old-Fashioned Cocktail »

Primary Sidebar

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

As an Amazon Associate I earn from qualifying purchases. Copyright © 2023 ·