A flavorful fall side with of roasted delicata squash with a brown sugar nutty walnut crumble.
Instructions
- Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. Set aside.
- Cut the squashes in half lengthwise, then scoop out the seeds; discard the seeds. Slice the squash into ½ inch half-moons. Transfer to the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat and spread the squash pieces out on the baking sheet.
- Roast 20-30 minutes or until squash in tender and lightly browned, flipping the squash pieces halfway through the cooking process.
- Heat a medium skillet to medium. Add the walnuts and toast, stirring occasionally, until fragrant and lightly browned. Transfer to a bowl. Add the brown sugar, melted butter, cinnamon and a pinch of salt and stir to combine.
- Serve roasted squash topped with the walnut crumble.
Recipe Notes:
Cooking Tip: Flipping the squash halfway through the roasting process allows both sides to get browned and lightly crispy.
