Servings: 2-3
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Taco-Seasoned Delicata Squash
Ingredients
- 1 delicata squash, sliced into 1-inch half-rings and seeded
- 1 tablespoon avocado oil
- 1 tablespoon Get Saucy™ Taco Seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Season the squash: Add the sliced, seeded delicata squash to a bowl. Drizzle with avocado oil and toss to coat.
- Sprinkle the Get Saucy™ Taco Seasoning over the squash and toss until evenly coated.
- Roast: Arrange the seasoned squash in a single layer on a prepared baking sheet.
- Bake for 20–25 minutes, or until the squash is tender and lightly browned, flipping halfway if desired.
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Roasted Garlic Rosemary Sauce
Ingredients
- 1 head of garlic
- 1 teaspoon olive oil (for roasting garlic)
- ¼ teaspoon salt (for roasting garlic)
- 1 tablespoon olive oil
- ½ teaspoon rosemary powder
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ cup vegetable broth
Instructions
- Roast the garlic: Keeping the head of garlic whole, slice off the top just enough to expose the cloves. Drizzle the exposed cloves with 1 teaspoon olive oil and sprinkle with ¼ teaspoon salt. Wrap the garlic head in aluminum foil and place it in the 400°F (200°C) oven. Roast for 35–40 minutes, or until the cloves are soft and golden.
- Prepare the sauce base: Let the roasted garlic cool slightly. Squeeze the softened cloves out into a bowl, discarding the papery skins.
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Blend the sauce: To the bowl with roasted garlic, add 1 tablespoon olive oil, rosemary powder, lemon juice, remaining ½ teaspoon salt, and vegetable broth. Blend with an immersion blender (or in a regular blender) until smooth.
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Serving Suggestion
Arrange the roasted delicata squash on a serving platter. Spoon or pour the roasted garlic rosemary sauce over the squash, or serve on the side for dipping.
