Before eating Keto, I had never had delicata squash. But now, I can’t go a week without it. It’s a little sweet, and when you pair it with herbs and a nutty fat such as butter, it just gets better and better. This makes a wonderful side dish, but I love serving it with a bowl of Creamy Chicken Potpie Soup.
4
Fat: 6.3 g
Carbs: 2.7 g
Net carbs: 2.1 g
Protein: 0.6 g
Fiber: 0.6 g
1 medium or 2 small delicata squash
1 tbsp (15 ml) olive oil
1 tbsp (14 g) butter, melted
Sea salt and black pepper
1 tsp dried thyme
Preheat the oven to 425°F (220°C, or gas mark 7).
Wash the squash and give it a good scrub with a produce brush. Cut the squash in half lengthwise and scoop out the seeds. Cut each squash half into ¼-inch (6-mm) half-moon slices and transfer them to a large sheet pan lined with parchment paper.
Drizzle the olive oil and butter over the squash and sprinkle with a couple pinches of salt and pepper and the dried thyme. Toss to make sure the squash is well coated and spread out the pieces in a single layer.
Roast the squash in the preheated oven for 15 minutes. Flip it and roast it for 10 to 15 minutes.
Serve immediately. Store leftovers in an airtight container for up to 5 days. Reheat in the oven or toaster oven.