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Roasted Delicata Squash With Garlic Cream Sauce (Paleo, AIP, Whole 30)

  • Yield: 4 servings 1x




  1. Preheat the oven to 400 F and line a baking sheet with parchment paper
  2. 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″.
  3. Place the squash slices on the baking sheet and add melted ghee or coconut oil.
  4. Season with sage, cinnamon and sea salt.
  5. Bake the squash for 30-35 minutes or until slightly crispy, flipping halfway through.
  6. Serve the squash by itself, or with the garlic cream sauce. Note that you can eat the skin! πŸ™‚


All nutritional information are estimations and will vary. Estimations do not include optional ingredients or sauce.


  • Serving Size: 1 serving
  • Calories: 121
  • Fat: 3.1g
  • Carbohydrates: 24.9g
  • Fiber: 4.4g
  • Protein: 2.2g