Cinnamon-Sugar Delicata Squash

Cinnamon-sugar makes everything better, no cap. 

Recently I had the urge to bake a batch of my Cinnamon Sugar Tea Rings. However, I quickly talked myself out of it because Tea Rings are a holiday tradition. If I made them every day, they wouldn't feel so special at New Years'.  

To scratch the Tea Ring itch without the Tea Rings, I started brainstorming other cinnamon-sugar concoctions. I had a few pastry-based ideas, but I nixed all those. It just felt wrong to not feature some fruit or vegetable at this time of year. 

So, I turned to the unsuspecting delicata squash lounging on my countertop. If you're not familiar, delicata squash is a relatively long and skinny, yellow and green squash. They have thinner skin than most squash, so you don't need to peel them before cooking or baking (big yay). 

This recipe couldn't be easier. All you have to do is cut the squash, coat the slices in oil and maple syrup, roast them, and toss them in cinnamon-sugar. The result is an indulgent, churro-like dessert that's perfect for early fall.

Let me know what you think of the recipe and don’t foget to follow the sustainability tips below!

Time: 30 minutes

Serves: About 4 servings

Ingredients

• 1 delicata squash

• 1 tablespoon olive oil 

• 1/2 tablespoon maple syrup

• 1/4 cup granulated or coconut sugar  

• 2 teaspoons ground cinnamon

  • note: if this is not enough cinnamon-sugar for your squash, use a ratio of 1 tablespoon sugar per 1/2 teaspoon cinnamon as needed

Methods

1. Preheat oven to 425 F. Cut the squash in half lengthwise (hotdog style) and scrape out the seeds. (Pst! you can roast the seeds with some salt and spices for a delicious snack!) Cut each half into 3/4-inch thick pieces. 

2. In a small bowl, combine the olive oil and maple syrup. Toss the squash in the oil and syrup mixture and arrange on a baking sheet. Roast for 25 minutes, or until easily pierced with a fork, turning the slices over halfway through baking. 

3. While the squash slices are baking, combine the cinnamon and sugar in a large bowl. Immediately after baking, transfer the squash to the bowl with the cinnamon-sugar mixture. Toss gently until all slices are coated. Eat fresh out of the bowl for the best results. 

Sustainability tips

• Squash: Your best option here is to grow the squash yourself, but a local or organic squash is another great option. Be sure to make this recipe during late summer or fall, when these are in season. This way, your squash won't have to travel very far to get to you and it'll taste even better.