Move over butternut–delicata squash is your best squash friend this Thanksgiving. Its small size and cylindrical shape mean it is incredibly easy to cut and prep, and here’s the best part: NO PEELING. When roasted, the skin softens enough that you won’t even notice it’s there, we promise.
1 medium delicata squash
2 tbsp olive oil
2 tsp salt
2 tbsp chili powder
2 tbsp maple syrup or honey
1/4 cup plain Greek yogurt
Juice from 1/2 a lemon
1 clove garlic, minced
Pumpkin seeds, chopped walnuts, or chopped pecans (optional)
Preheat the oven to 450 degrees.
Cut the delicata squash in half and scrape out the seeds. Cut each half crosswise into 1/4-inch crescents.
Place squash on a non-stick sheet pan. Drizzle with olive oil and sprinkle with salt and chili powder. Using your hands or a spatula, toss to coat.
Roast the squash for 25-30 min, until deeply browned around the edges.
While the squash is roasting, make the lemon garlic sauce. Measure the yogurt into a small bowl and add the lemon and garlic. Stir to combine. Make sure it’s thin enough that it falls off the spoon in a drizzle – you might have to thin it out with more lemon juice or a bit of water. Set aside.
Remove the squash from the oven. While it’s still warm, drizzle the maple syrup or honey over the squash. Using a spatula, toss to coat.
If you’re using honey, heat it up in a saucepan for a few minutes before using, otherwise it will be too thick to drizzle.
Arrange the squash crescents on a serving plate. Drizzle the lemon garlic sauce over it, and (optionally) sprinkle with pumpkin seeds or other chopped nuts.