Delicata Squash Roasted With Turmeric and Shichimi Togarashi

Delicata Squash Roasted with Turmeric

Delicata squash is the easiest squash to prep. Not to mention, Delicata squash roasted, is really quite tasty.

What makes this variety stand out from the rest is it’s delicate skin. Hence the name! You can chop it up, cook it and eat it without ever pulling out your peeler. The skin is totally edible.

And although all it really needs is salt and pepper to do the trick I like to spice it up with some turmeric and Shichimi Togarashi – a japanese spice blend made up of red chili pepper, sesame seeds, orange zest, ginger and seaweed to add a little zest to it. It goes really well with some steamed rice in my opinion.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Delicata Squash Roasted With Turmeric and Shichimi Togarashi
Shichimi togarashi is spicy. If you don't care for spicy food omit it and try this recipe with sweet paprika instead.
Delicata Squash Roasted with Turmeric
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Delicata Squash Roasted with Turmeric
Instructions
  1. Pre-heat oven 350 degrees.
  2. Slice squash in half lengthwise and remove the seeds.
    squash sliced in half lengthwise
  3. Slice each half in 1/2 inch moons.
    sliced squash
  4. Line a sheet pan with parchment paper. Toss the squash with grapeseed oil, turmeric, Shichimi Togarashi, sea salt and black pepper.
    squash prep
  5. Roast the squash in the oven for about 20-25 minutes or until you can insert a knife easily into the squash. You are looking for tender, not mushy.
  6. Finish the squash with chopped cilantro and a squeeze of lime.
Recipe Notes

Need Grapeseed oil? - buy it here

Need Shichimi Togarashi? - buy it here

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