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I first made this delicata squash recipe last week, but I’ve made it twice more since then. It’s so good, so simple and as close as you’re going to get to eating low carb french fries. You’re welcome :0)
Delicata Squash – Low(ish) Carb, High Comfort
One of my favorite winter veggies is delicata squash. Not only is it way easier to work with than a butternut squash (it’s so hard to chop), it’s also higher in fiber and therefore lower in carbs. A cup of chopped delicata squash is about 70 calories with less than 15 grams of net carbs, so its a great choice if you’re carb sensitive, but still want to enjoy comfort food.
For a long time I’d simply slice the squash into half rings, and roast with a little oil, salt, and pepper, but lately I’ve been seeing all kinds of creative ways to coat them before roasting and I’m totally down with all things cheese, so this idea was perfect!
Health Benefits of Delicata Squash
I didn’t realize this, but Delicata squash is really high in iron and calcium, two important minerals for women, particularly for bone density and cell regeneration. It’s also rich in calcium and high in vitamins A & C, so it’s great for eyesight and keeping your immune system stoked during the winter months.
Beyond all the health benefits, it’s also the tastiest squash next to kombucha yet still lower in carbs.
Have I sold you yet?
Handy tip – if you’ve already got the oven on, why not roast up some oven roasted crispy broccoli as well?
Squash Hoarding – I recommend it
So, there is a sad story around delicata squash. It’s only here for the winter, then much like frosty the snowman, it goes away 🙁 There are few things I love about the winter months, but the season food is one of them. If you’re at a store and you see these babies – buy a crap ton. They will happily sit on your counter for up to 6 weeks, although I doubt you’ll make them wait that long.
Roasted Delicata Squash with a Parmesan Crust
- 2 Delicata squash Sliced thin,
- 1 egg Beaten (or just egg whites is fine, too,
- 1 cup Grated Parmesan
- 1 tablespoon Dried oregano
- 1 tablespoon dried basil
- Salt & pepper To taste
- Line a cookie sheet with parchment paper and preheat the oven to 385.
- Wash the squash and cut into thin ring slices. Remove the seeds and wash thoroughly.
- Put the egg wash in a small bowl.; On a small plate, mix the cheese and the seasoning.
- One by one, dip the rings into the egg, then drop into the cheese mixture and coat well.
- Add the rings to the pan and try not to have them overlap.
- Season with salt and pepper.
- Roast for 25 - 30 minutes or until golden brown