Roasted Delicata Squash with Spiced Maple & Rosemary Granola

Prep Time 15

Cook Time 45

Total Time 1

Servings 4 servings

Calories 350

A flavorful roasted delicata squash served with a crunchy spiced maple and rosemary granola, topped with dairy-free cheese and a lemon wedge for brightness.

Ingredients

Vegetables

2 pieces delicata squashes (about 800 grams)
2 tablespoons olive oil
to taste sea salt and ground black pepper
¾ cup rolled oats
3 tablespoons pumpkin seeds
2 teaspoons nigella seeds (optional)
1 tablespoon maple syrup (divided)
1 tablespoon maple syrup (remaining)
1 tablespoon chopped fresh rosemary
½ teaspoon ground chillies or chili flakes
½ teaspoon ground sumac
70 grams soft dairy-free cheese (done in the style of ricotta)
for serving fresh lemon juice

Instructions

Preheat oven to 400°F. Roast squash slices with olive oil, salt, and pepper for 40 minutes, flipping halfway.
Toast oats, pumpkin seeds, and nigella seeds in a pan until aromatic (~5 min). Add remaining oil, maple syrup, rosemary, salt, and pepper; stir to coat and cook 2 more minutes. Cool.
In the same pan, simmer remaining maple syrup with chillies and sumac for 3 minutes. Remove from heat.
Spread vegan cheese on serving plate, top with roasted squash, drizzle with spiced syrup, and sprinkle granola. Serve with lemon wedge.

Notes

Adjust seasoning and spice levels to taste. Use fresh lemon for best flavor.

Calories: 350kcal

Cost: $15

Course: Main Course

Cuisine: fusion

Keyword: Granola, squash, vegan