Curry-Roasted Delicata Squash

Curry-Roasted Delicata Squash by Chartered Wellness

This dish is deceptively simple. It only has a few ingredients, but the way the warming spices of the curry meld with the slight sweetness of the squash makes this dish perfectly reminiscent of fall. Plus, I absolutely love the way the slices get so crispy they’re almost like chips.

Curry-Roasted Delicata Squash

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Makes 2 servings

This dish is deceptively simple. It only has a few ingredients, but the way the warming spices of the curry meld with the slight sweetness of the squash makes this dish perfectly reminiscent of fall. Plus, I absolutely love the way the slices get so crispy they’re almost like chips.

Ingredients:

  • 4 cups delicata squash, cut in half lengthwise, de-seeded, and sliced into very thin half moons (about 1-2 squash, depending on the size)
  • 2 tbsp cooking fat (see note below)
  • 1 tsp curry powder
  • ½ tsp salt
  • ¼ tsp pepper

delicata-squash

Instructions:

  • Preheat oven to 415°.
  • Toss all ingredients together and spread out in a single layer on a baking sheet. Feel free to put down some parchment paper or a silicone baking mat on the sheet to make cleanup easier.
  • Bake for 30-35 min until golden brown and many pieces are starting to get crispy. Stir once in the middle of cooking.
  • Remove from the oven, adding any additional salt or pepper if desired, and enjoy immediately.

*Note: Since this dish cooks at a high temperature, olive oil isn’t the best choice. Some good choices would be melted ghee, avocado oil, duck fat, or coconut oil.

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