A delightful recipe for roasted delicata squash wedges, seasoned with a blend of spices for a sweet and savory treat.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and optimal roasting results.
Wash the delicata squash thoroughly under running water and pat dry.
Drying the squash prevents excess moisture during roasting.
Trim the ends off each squash and slice them in half lengthwise.
Use a sharp knife for clean and safe cuts.
Scoop out the seeds and stringy pulp using a spoon.
Save the seeds for roasting as a snack if desired.
Cut each squash half into 1-inch thick wedges.
Try to keep the wedges uniform for even cooking.
In a mixing bowl, combine the olive oil, brown sugar substitute, cinnamon, chili powder, cayenne, salt, and black pepper.
Mix thoroughly to ensure the spices are evenly distributed.
Toss the squash wedges in the spice mixture until evenly coated.
Use your hands for better control and coating.
Line a baking sheet with parchment paper and arrange the squash wedges in a single layer, skin side down.
Spacing the wedges prevents steaming and promotes crispiness.
Roast in the preheated oven for 35-40 minutes, flipping halfway through, until golden and tender.
Check for doneness by piercing with a fork; it should slide in easily.
Serve the roasted squash wedges warm, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or cilantro adds a pop of color and flavor.
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