• 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 Cashewgurt®

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


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 Cashewgurt®, 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 Cashewgurt®, top with cilantro and scallions.

acorn squash

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