Delicata squash is naturally sweet, making it an ideal match for this spicy citrusy dressing. Also, its skin is edible making for easier preparation. Fiddle around with the sriracha levels as you please, and if you’re going to leave out the coconut sugar because of it being sugar don’t tell me about it.

Ingredients

  • 2 Delicata squash, sliced into rings, seeds scraped
  • good drizzle of olive oil
  • sprinkle of coconut sugar
  • salt and pepper
  • Cilantro, for garnish
  • 2 scallions, finely sliced, for garnish

For the Chili Cashewmilk Yogurt

  • 1 cup Unsweetened Plain Cashewmilk Yogurt
  • Juice of one lime
  • 1 garlic clove, crushed
  • 1 teaspoon of lime zest, microplaned
  • 3 tablespoons sriracha (pending heat preference)

Prep

Preheat the oven to 350° F. Toss the squash in the olive oil, salt and pepper, and coconut sugar lay flat on a baking sheet. Cook, turning once, until caramelized on edges and tender approximately 40 minutes.

In a small bowl, whisk together the Cashewmilk Yogurt, lime juice, garlic, lime zest, and sriracha. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.

Serve squash drizzled with Chili Cashewmilk Yogurt, top with cilantro and scallions.

acorn squash

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