Rosemary Delicata Squash with Maple Cream Drizzle
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
  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Prepare the squash by trimming off both ends and slicing the squash crosswise into even ½-inch slices.
  3. 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.
  4. Bake the squash for 20 minutes, or until sweet and tender. Sprinkle with additional sea salt, as desired.
  5. Meanwhile, whisk together the coconut cream, maple syrup, optional arrowroot starch, cinnamon and an additional pinch of sea salt in a small bowl.
  6. 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