Roasty toasty.

I have another roasted veggie dish here for you today.

Because crispy on the outside, tender on the inside is the name of the game.

This dish requires minimal ingredients and it’s pretty easy to prep, which I’m all about.

No peeling or squash wrangling necessary.

Hooray!

This recipe is inspired by a roasted delicata dream found in the deli of my fave local natural foods grocery store around this time of year.

I just added some nuts for a bit of crunch + protein and probs cut down on the ingredients list for ease.

aka I was feeling lazy (what’s new).

All you have to do is slice up delicata squash, then toss your squash in tropical unrefined coconut oil, pumpkin pie spice, and sea salt.

Roast away!

Fold in toasted, roughly chopped pecans then serve up.

P.S. I enjoy the squash hot, room temp, and chilled. So yeah you have options.

P.P.S. For a more discrete pumpkin spice flavor, add just half a teaspoon. I tossed in about 3/4 teaspoon which suited my taste buds. Oh and do season with sea salt to make all those lovely fall (winter??) flavors flourish.

P.P.P.S. This dish isn’t actually spicy… and if you do want a sweeter side, toss in a couple teaspoons of pure maple syrup with the coconut oil. Buddy the elf would be proud.

P.P.P.P.S. Didn’t get your squash fill? This recipe with juicy pomegranate and toasted pepitas is pretty tasty too!