Health & fitness 10/14 and weekend

Baked Delicata Squash with Lime Butter - 1 SP

Prep 10 m ∙ Cook 30 m ∙ Makes 6 servings ∙ Modified from Allrecipes.com

INGREDIENTS

2 delicata squash, halved and seeded
1 teaspoon olive oil
3 tablespoons light butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
1/2 teaspoon lime zest (optional)
salt and ground black pepper to taste

DIRECTIONS

Preheat oven to 450 degrees F (175 degrees C).

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife. Do not peel - the skin is edible.

With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

Place slices in a bowl and toss with one teaspoon of olive oil and salt. (I use spray olive oil - it is easy to coat with minimal amounts of oil)

Arrange the pieces in a single layer in a metal baking pan that has been sprayed with non-stick spray. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.

Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.

Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.

Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper.

Place roasted squash in a bowl and gently toss with the chili lime butter and serve.

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