Recipes

Roasted Delicata Squash with Spiced Maple & Rosemary Granola

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Roasted Delicata Squash with Spiced Maple & Rosemary Granola

This roasted delicata squash is such a lovely veggie side meal! Golden pieces of delicata squash are overdone top of soft vegan cheese, and after that sprinkled with a spiced maple syrup, and ended up with crisp, mouth-watering rosemary granola. This meal comes together with 10 primary components in 40 minutes. Perfect as a distinct side for a vacation event or simply a great Fall supper.

An overhead shot of roasted delicata squash pieces topped with rosemary granola and spiced maple syrup; all on top of a matte black plate with a wedge of lemon to the side.An overhead shot of ingredients for a squash side dish.2 images show a spiced maple syrup being swirled in a sauté pan and some savoury rosemary granola being made in a sauté pan.

Roasted delicata squash is the simplest Fall side meal. No peeling, cooks fairly rapidly, and it tastes fantastic with a great deal of various things. I wished to make a “luxurious” variation of my go-to veggie side, something that might be a suitable and distinct addition to a vacation table, however is likewise simply good to serve any old time!

I make a fast stovetop granola with rosemary, olive oil, a little maple syrup, salt, and pepper. Granola in a savoury format is so enjoyable for veggie sides and Fall salads. Something about the toasted oats with herbs is so beautiful with the hearty winter veg. Towards completion, I simmer some maple syrup with intense and acidic sumac and ground chillies to sprinkle over the mellow squash.

Truthfully, this comes together like a veggie sundae in a manner. We swoop soft, velvety, dairy-free cultured cashew cheese on the base of the plate (I utilized Treeline’s soft French design cheese in the scallion flavour my favorite today!). That gets topped with the roasted squash pieces. I sprinkle the spiced syrup over whatever, and after that we complete with the crisp rosemary granola. Many layers of flavour and texture! It’s velvety, crispy, mellow and intense with a kiss of sweet heat.

More Vegan Squash Recipes

  • Crispy Squash Bowl with Vegan Dill Cream
  • Butternut Minestrone with Sage, Chickpeas & Chard
  • Packed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream
  • Vegan Butternut Galette with Gluten Free Black Pepper Crust
  • Creamy Butternut Orzo with Crispy Maple Mustard Brussels Sprouts

Really can’t think that the season of squash is 100% here. Take pleasure in, pals!

An up close, overhead shot of sliced delicata squash in harsh sunlight.4 images in a grid show the plating steps of roasted squash side dish with spiced maple syrup and rosemary granola.An overhead shot of roasted delicata squash pieces topped with rosemary granola and spiced maple syrup; all on top of a matte black plate with a wedge of lemon to the side.

Roasted Delicata Squash with Spiced Maple & Rosemary Granola

This roasted delicata squash is such a lovely veggie side meal! Golden pieces of delicata squash are overdone top of soft vegan cheese, and after that sprinkled with a spiced maple syrup, and ended up with crisp, mouth-watering rosemary granola. This meal comes together with 10 primary components in 40 minutes. Perfect as a distinct side for a vacation event or simply a great Fall supper.

PREPARATION TIME 15 minutes COOK TIME 40 minutes OVERALL TIME 55 minutes

Course Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright

Components

  • 2 delicata squashes ( 800 grams)
  • 2 tablespoons olive oil, divided
  • sea salt and ground black pepper, to taste
  • 3/4 cup rolled oats
  • 3 tablespoons pumpkin seeds
  • 2 teaspoons nigella seeds ( optional)
  • 1/3 cup + 1 tablespoon maple syrup, divided
  • 1 tablespoon sliced fresh rosemary
  • 1/2 teaspoon ground chillies or chili flakes
  • 1/2 teaspoon ground sumac
  • 2 1/2 oz ( 70 grams) soft dairy-free cheese ( performed in the design of a ricotta or other spreadable cheese, see notes)
  • fresh lemon juice, for serving

Guidelines

  • Preheat the oven to 400 ° F. Line a baking sheet with parchment paper and reserved.
  • Cut completions off of the delicata squashes and after that cut them in half lengthwise. Dig the seeds. Cut each half into 1/2 inch pieces. Location the pieces on the baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and toss to coat. Expand in an even layer and after that roast till golden brown and soft, about 40 minutes. Turn the pieces over at the middle.
  • While squash is roasting make the rosemary granola. Location a medium saute pan over medium heat. Integrate the rolled oats, pumpkin seeds, and nigella seeds (if utilizing) in the saute pan and stir till a warm fragrance establishes and the pumpkin seeds are starting to pop, about 5 minutes.
  • Press the toasted oats and seeds to the external edge of the pan. Then, include the staying olive oil, 1 tablespoon of the maple syrup, the rosemary, and some salt and pepper into the center of the pan. Rapidly stir that up and after that stir all of it into the oats and seeds till equally layered. Keep the pan over medium heat, stirring continuously for another 2 minutes. Then, shut off the heat and move the granola to a plate to cool and crisp up.
  • Rinse and erase the pan and return it to medium heat. Gather the staying 1/3 cup of maple syrup, the chillies, sumac, and a couple of grinds of black pepper. Let it come to a boil, and after that gently simmer this mix for about 3 minutes, or till a little thickened. Take it off the heat.
  • To serve, spread out the soft vegan cheese out on the base of your serving plate/platter. Set up the warm roasted delicata squash on top of the soft cheese. Sprinkle the squash with the spiced maple syrup and spray the rosemary granola on top. Serve with a hearty lemon wedge on the side.

Notes

  • The spiced maple syrup and savoury granola treatment would work well with essentially any kind of roasted squash. Honeynut, butternut, acorn, kabocha and so on!
  • You might absolutely make the rosemary granola ahead of time. Simply keep the totally cooled granola in a container on the counter for 5-6 days. The spiced maple syrup thickens substantially, so I do advise making that right prior to you require it.
  • I utilized Treeline’s soft French design cheese in the scallion flavour as my soft vegan cheese of option.

A 3/4 angle shot of a delicata squash side dish topped with savoury rosemary granola and spiced maple syrup. Program Conceal 3 remarks

  • Talia T

    5 stars
    Can’t wait to make this over Thanksgiving weekend! Been dreaming about this given that you published it:-RRB- Reply

  • Allison

    Hi, what can I utilize in location of the cheese? Or can I simply omit it? Thanks Reply

    • Laura

      Hey There Alison,
      You can omit it completely and the squash will still be scrumptious:-RRB-
      L Reply

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