Italian Roasted Delicata Squash

I LOOOOOOVE this recipe! Seriously it’s pretty easy to make, tastes great, and is actually pretty dang healthy. I don’t like most squash (delicata, spaghetti, and yellow squash are my faves) and I was surprised the first time I tasted delicata, so if you’ve never tried it before– give it a shot! A lot of people compare it to sweet potato because it has a slightly sweet taste and the texture is pretty comparable to a baked sweet potato. You can eat it with or without the skin, totally up to you but I definitely recommend leaving it on until after it’s baked! I think it would pair well with most proteins and so far I’ve tried it with baked chicken and grilled chicken sausage. It went perfectly! I really hope you enjoy this tasty recipe and I would love to hear your thoughts in the comments!

Ingredients (makes 4 servings):

3 medium delicata squash

1 pint grape tomatoes

1/2 cup freshly grated Parmesan Cheese (separated into two 1/4 cups)

1.5 tablespoons EVOO

2 teaspoons Italian seasoning

Salt and pepper to taste

How to:

Preheat oven to 375 degrees F. Wash and dry squash and tomatoes. Cut off ends of squash, halve, and scrape out seeds with a spoon. Cut 1/4 inch thick slices and place in a large bowl. Halve tomatoes and add to bowl.

To squash and tomatoes add EVOO, Italian seasoning, salt, pepper, and one 1/4 cup parmesan cheese. Toss gently with hands to coat.

Line a baking sheet with aluminum foil and lay squash and tomatoes in a single layer. Top with additional 1/4 of parmesan cheese. Bake in oven for 30-40 minutes until squash is tender and a fork can easily poke through.

Nutrional Info for 1 Serving*

Calories-175, Fat-7.4 grams, Carbs-22.5 grams, Protein- 6.6 grams

*Calculated using MyFitnessPal- May vary based on ingredients used

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