Roasted Delicata Squash with Cumin, Lime and Green Chili Rub
Delicata and I met about 4 years ago, it was love at first taste with this delicate quick cooking squash. This roasted delicata with a cumin and lime and green chili rub, was one of my first encounters. Now, the delicata is a bonafide North American creation. A variety developed in the University of Minnesota, a quick growing and quick cooking variety.
My Roasted Delicata Squash Story
I had initially done this with butter, and later adapted for coconut oil. They both work well, so up to you what you choose to work with. Now the delicata has an edible skin, but if like my children you do not like the skin, feel free to peel it. If you are done with maple and other sweet recipes for the squash, this one is for you.
We are savoring these absolutely perfect squashes that we still have quite a few of. The garden is pretty much wound up but these stay well indoors and we are using them as we need them.
We still have an assortment of carrots, radishes and beets underground so, considering it is the end of November it is not bad. I have had a so-so weekend. Deepta seems to have gotten sick again, we are really not sure what is wrong with her, and I am try to finish all the 800 projects that I undertook earlier this year to keep myself busy.
This really is a super simple recipe. I have applied a spice and oil coating and roasted the squash for some very good results.
I think this recipe ends up with a side that works well with both Indian and western sides. If you are looking for something different for your Thanksgiving table you might even think about this one. Another recipe with roasted delicata squash is this one with bitter melon.
A flavorful recipe for winter delicata squash.
Ingredients
- 1 lime
- 1 inch-piece fresh ginger
- 1.5 teaspoons cumin seeds
- 1 green chili
- 1 teaspoon salt
- 1 medium winter squash, cubed or cut into rounds (peeling in optional)
- 2 tablespoons coconut oil
- 1 tablespoons olive oil
- 1 tablespoon chopped cilantro
- A few pomegranate seeds
Instructions
- Pre-heat the oven to 400 degrees.
- Place the lime juice in a small grinder. Add in 1 teaspoon of the cumin, ginger and the green chili and grind to a paste.
- Toss the squash with the spice paste and the salt, butter and olive oil.
- Place on a baking sheet and scatter with the remaining cumin seeds.
- Roast for about 20 minutes.
- Sprinkle with the cilantro and serve.
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