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
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories538kcal
AuthorViktoria
Ingredients
3delicata squashes
6tspcoconut oil
3big garlic cloves
1cupalmonds
3tspcoconut sugar
1/4tspcinnamon
150gqueso panela cheese *
sage leaves(optional)
salt
Instructions
Preheat oven to 400°F (200°C).
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.
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.
In a food processor pulse the almonds, coconut sugar and cinnamon until you get a coarse sand consistency.
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.
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.