So I have to confess, prior to this year, I’ve never had delicata squash…..but as soon as I had it, I now understand the hype. A squash whose skin you can eat…sign me up!I did some initial research on how to best eat it and it seems like sweet was the way to go. So I thought, how do I make this totally basic…add pumpkin spice of course!
And that’s how this recipe was born! Oh of course its whole30 too! Hope you guys get to try it and enjoy it as much as I do!
- 1 delicata squash ( I get mine at Trader Joe’s…they are $0.99 each)
- 2 hefty TBSP of coconut oil (I used the Costco Brand Virgin Coconut Oil)
- 2 TBSP of compliant pumpkin spice (I use the Trader Joe’s Pumpkin Spice)
- 2 TBSP of cinnamon
- 2 TBSP of nutmeg
- 1 TBSP of cloves (optional)
- Preheat your oven to 425F.
- You start by cutting the delicata squash in half length wise with a sharp knife. The sharp knife is extremely important because cutting this bad boy with a dull knife could result in the loss of a finger. Next you remove the seeds and guts. Once the delicata is clean, you cut from the narrow end to get the fan like appearance. You can also cut lengthwise to go more for a fry look. (If you have a duller knife, a quick hack would be microwaving the delicata squash for about a 3-5 minutes to soften the skin a bit.)
- Next take the delicata curls and place them in a bowl. At this point you take your 2 TBSP of coconut oil and drizzle in. Its preferential that the coconut oil is in liquid form to allow for the spices to coat better.
- Speaking of spices, take your whole30 compliant pumpkin spice seasoning, cinnamon, nutmeg, and cloves and dump them into the bowl. Next you mix the mixture either by hand or with a spatula.
- Grab your wax lined baking sheet and place your delicate curls on it. At this point, if you feel like you would like more spice, feel free to add some more spices.
- Bake for 35 minutes.
- Once the delicata curls are done, remove from oven and let them cool.