Roasted Delicata Squash With Garlic Cream Sauce (Paleo, AIP, Whole 30)
Ingredients
- 2 delicata squashes
- 1 tbsp ghee or coconut oil for AIP
- 1 tsp ground sage
- ½ tsp cinnamon
- ½ tsp sea salt
- 3-4 tbsp garlic cream sauce without the oregano optional
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- Wash the squashes with warm water. Slice the squash vertically, and use a spoon to scoop out the seeds. Next, slice the squash into half moons, about 1/4 - 1/2".
- Place the squash slices on the baking sheet and add melted ghee or coconut oil.
- Season with sage, cinnamon and sea salt.
- Bake the squash for 30-35 minutes or until slightly crispy, flipping halfway through.
- Serve the squash by itself, or with the garlic cream sauce. Note that you can eat the skin! :)
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients or sauce.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 24.9g | Protein: 2.2g | Fat: 3.1g | Fiber: 4.4g