Roasted Delicata Squash with Grilled Cheese {almonds + garlic}

Almond-crusted delicata squash, roasted in coconut oil, garlic and cinnamon to a golden delicious sweetness, then paired with mild grilled queso panela cheese for the perfect sweet-and-savory balance of flavors.

It’s officially the first day of fall today, and the weather is nice and hot in sunny California.  We’re still enjoying the toasty Indian summer days when the heat often goes beyond the 100 F mark, and San Franciscans are happily  flip-flopping on the streets, finally grateful for the warmth without wind.  I can still run in the evening in my tank top and the sun still sets after seven.  And I am not ready to part with my summer yet!  Every year it seems I get caught unprepared – I feel I haven’t squeezed all the fun out of the summer.   But as I am picking the last tomatoes from my garden, and blissfully ignoring the calendar, trying to freeze this precious lazy time between the frenzy of summer and the hustle and bustle of the winter, I can feel that fall is upon us.

I can feel it mostly as the farmer’s market stands begin to overflow with beautiful squashes and pumpkins of all sorts, shapes and colors.  Nothing screams fall louder than the cheerful pumpkins.  And nothing spells  comfort food better than the luscious, velvety, mildly sweet pumpkin, cooked in any manner.  Just thinking of that fills me with joy.  And as I start dreaming about the million ways I would cook my pumpkins,  I begin more easily to accept the end of summer and actually start anticipating the holiday season.  I even begin looking forward to a cold and rainy day, when I would curl up with a bowl of hot pumpkin soup and a good book by the fireplace (mmmm)… and it’s all good again!

Today is also my first post in this blog, and I thought it’s only fitting to start with a squash recipe.  I bought my first delicata squashes for the season the other day, and I’m thinking they will do just great for what I have in mind.  I think they are worthy of being the first ones featured on my blog 🙂

I discovered delicata squash a couple of years ago when I spotted them at a local Trader Joe’s store.  I thought those  small elongated  striped little things were intriguing enough even though  I didn’t know what to do with them, but hey, if it’s squash, so I am buying it.  They were so delicious that I stocked up on them immediately, and sure enough, soon after that they completely disappeared from the store, as others have probably figured out too how yummy they are!

Delicata squash has a sweet and creamy texture, but its flesh is a bit denser than butternut squash or pumpkin.   It’s easier to prep too, as it doesn’t need to be peeled!

I roasted them then with coconut oil and lots of garlic, and a tiny bit of cinnamon.   For extra goodness and crunch I decided to top with chopped almonds and a bit of sugar.   It was love at first bite, and the recipe was a keeper!  I’ve eventually experimented with it more and found that adding a mild and chewy cheese like queso panela which is also excellent for grilling complements wonderfully the sweetness of the squash.   I had to add something salty you know – it’s my thing.  I hope you make this  dish and please share your experience or other creative ways to prepare it! 

Other pumpkin deliciousness:

Super moist and delicious flourless pumpkin coconut bread with roasted pecan pumpkin butter – not sure which one I am more excited about – the butter or the bread, they are both super delis and fall-ish.

Pumpkin coconut soup with walnut gremolata – don’t skip the walnut gremolata topping.

Try something a litte fancier but super easy and quick to make with this sauteed garlic crab over squash puree.

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Roasted Delicata Squash with Grilled Cheese

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Almond-crusted delicata squash, roasted in coconut oil, garlic and cinnamon to a golden delicious sweetness, then paired with mild grilled queso panela cheese for the perfect sweet-and-savory balance of flavors.

Course: Side Dish

Servings: 4

Calories: 538 kcal

Author: Viktoria

Ingredients

• 3 delicata squashes
• 6 tsp coconut oil
• 3 big garlic cloves
• 1 cup almonds
• 3 tsp coconut sugar
• 1/4 tsp cinnamon
• 150 g queso panela cheese *
• sage leaves (optional)
• salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the ends of the delicata squash and then cut in half crosswise. Scoop out seeds, then cut into 1/4 inch thick slices. Do not peel.
3. Mix minced garlic cloves with coconut oil and rub all over squash. I find it much easier to put all slices in a bowl and pour the oil-garlic mixture over, then rub it on the slices, as opposed to brushing them with it.
4. In a food processor pulse the almonds, coconut sugar and cinnamon until you get a coarse sand consistency.
5. Dip squash slices in the mix and arrange on a baking pan, sprinkle with sea salt and fresh sage leaves. Cover with aluminum foil and bake for 30 min or until done. After 20 minutes begin checking them. They should be fork-tender but still holding their shape. At this point you can uncover and continue roasting them for another 5-10 minutes.
6. During the last 10 minutes of baking time, cut cheese in thin strips and pan sear in batches. Serve with delicata slices and enjoy with a glass of chilled white wine!

Recipe Notes

*  Find queso panela cheese in the Latin section of your grocery store.  You can substitute the queso panela cheese with any other mild tasting, not too salty or tangy cheese, that ideally also holds its shape when grilled.