Rosemary Delicata Squash with Maple Cream Drizzle
Author: Alaena Haber
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2 medium delicata squash
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- ½ teaspoon sea salt, plus additional for sprinkling
- ¼ cup coconut cream, skimmed from a can of refrigerated coconut milk
- 1 tablespoon maple syrup
- ¼ teaspoon arrowroot starch (optional)
- ⅛ teaspoon ground cinnamon
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Prepare the squash by trimming off both ends and slicing the squash crosswise into even ½-inch slices.
- In a large bowl, toss the squash with the olive oil, rosemary and ½ teaspoon sea salt. Lay the squash flat on the baking sheet.
- Bake the squash for 20 minutes, or until sweet and tender. Sprinkle with additional sea salt, as desired.
- Meanwhile, whisk together the coconut cream, maple syrup, optional arrowroot starch, cinnamon and an additional pinch of sea salt in a small bowl.
- To serve, you may layer the roasted squash over a bed of steamed or massaged kale if desired, and drizzle the maple cream sauce on top!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/rosemary-delicata-squash-with-maple-cream-drizzle/
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