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Sweet and Savory Roasted Delicata Squash and Pear #SundaySupper

Hi Everyone,

Today were #SundaySupper we are celebrating National Acorn Squash Day!  However, we are celebrating all kinds of squash, from zucchini, to pumpkin.  Today I am sharing with you one of my top three squashes, next to butternut, acorn and pumpkin which is Delicata Squash.  Have you ever had Delicata Squash?  It’s kind of mix between butternut squash and acorn squash, the only difference is you can eat the skin, which makes for easy cooking.

I made a sweet and savory dish made with roasted delicata squash and pears, that have been roasting in coconut oil, maple syrup, brown sugar and salt. It has a nice hint of sweetness from the sugar and maple syrup and the savoriness comes from the salt. I love this dish and makes for a perfect side dish with pork or turkey.

I waned to let you know that you can buy Delicata Squash at Trader Joe’s for 99 cents. You can get any size for that cost. That is one thing I like about TJ’s, you can buy any size squash for the same price, which can be a big money saver, since most stores sell it buy the pound. To make the dish, I cut the squash horizontally, scrapped out the seeds and cut the squash into 1/4″ pieces. I cut the pears and added it to a bowl and tossed it with maple syrup and coconut oil. I laid it on a baking sheet,sprinkled with brown sugar and salt and baked it for about 20 minutes. It is fork tender and mighty delish. It’s even good to eat cold. I snacked on leftovers the next day. Oh and the smell of it baking is simply amazing. Your house will smell like Fall.

Sweet and Savory Roasted Delicata Squash and Pear
 
Prep time
Cook time
Total time
 
Roasted Delicate Squash and pears that has been tossed in a coconut oil and maple syrup mixture that was sprinkled with brown sugar and salt.
Serves: 4 servings
Ingredients
  • 1 Delicata Squash, large (591 grams)
  • 2 medium pears, seeded, diced ¼" thick
  • ½ tbsp. coconut oil
  • 1 tbsp. maple syrup
  • 2 tsp. brown sugar
  • salt
  • a few dried cherries (optional)
Instructions
  1. Preheat oven to 425 degrees
  2. Spray a cookie sheet with cooking spray; set a side.
  3. Cut squash in half length wise. Scrap out the seeds and cut squash into ¼" pieces.
  4. Add squash and pears to a bowl, top with coconut oil and maple syrup. Toss until the squash and pears are coated. I used my hands. Place the mixture onto prepare baking sheet. Sprinkle with salt and brown sugar.
  5. Bake in oven for 15 to 20 minutes until squash is for tender, flipping half way through.
  6. Place in a bowl or plate, toss with dried cherries and serve. A great compliment to pork or turkey.
Notes
Calories per serving: 125, Fat: 1.8, Cholesterol: 0, Sodium: 30, Potassium: 119, Carbs: 28, Fiber: 4, Sugar: 17, Protein: 2
Nutrition Information
Serving size: ¼ of the recipe
3.5.3251


One of my favorite things for the Fall season is squash. I simply love it! Oh and pumpkin, oh my, I have been on a major kick! Once September comes I am all about pumpkin! Stay tuned for more fun squash recipe to come this season.

Be sure to check out the amazing squash recipes from the #SundaySupper gang.

Have a great Sunday!

Toodles,


Jennifer

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