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Ingredients:
2 medium delicata squash, rinsed and patted dry
2 teaspoons avocado oil, plus more for greasing
½ teaspoon salt
2 tablespoons unsalted butter
2 tablespoons maple syrup
¼ teaspoon ground cinnamon
½ cup pomegranate seeds
½ cup Daily Crunch Almonds, roughly chopped
Instructions:
Preheat oven to 400 degrees F and grease a baking sheet.
Using a sharp knife, slice the ends off of your squash, then slice them in half vertically. Yes, you can eat the skin!
Use a metal spoon or melon baller to scoop out the seeds/stringy flesh.
Slice squash in ¾” thick half moons. Add to baking sheet and toss with 2 teaspoons oil and salt. Spread in as even a layer as possible; it’s ok if they overlap.
Roast for 30 minutes, flipping halfway.
When squash only has a few minutes left in the oven, heat a small saucepan to medium and add butter. Once butter has melted, whisk in maple syrup and cinnamon.
As soon as squash comes out of the oven, drizzle with butter mixture and flip to coat. Toss with pomegranate seeds and almonds. Enjoy immediately!
Leftover squash will keep tightly sealed in the fridge up to 5 days. I do not recommend freezing.
