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Roasted Delicata Squash with Spiced Maple & Rosemary Granola
This roasted delicata squash is such a stunning veggie side meal! Golden pieces of delicata squash are overdone top of soft vegan cheese, and after that sprinkled with a spiced maple syrup, and completed with crisp, mouth-watering rosemary granola. This meal comes together with 10 primary components in 40 minutes. Perfect as a special side for a vacation event or simply a great Fall supper.
Roasted delicata squash is the simplest Fall side meal. No peeling, cooks fairly rapidly, and it tastes excellent with a great deal of various things. I wished to make a “luxurious” variation of my go-to veggie side, something that might be a proper and distinct addition to a vacation table, however is likewise simply great to serve any old time!
I make a fast stovetop granola with rosemary, olive oil, a little maple syrup, salt, and pepper. Granola in a savoury format is so enjoyable for veggie sides and Fall salads. Something about the toasted oats with herbs is so charming with the hearty winter veg. Towards completion, I simmer some maple syrup with brilliant and acidic sumac and ground chillies to sprinkle over the mellow squash.
Truthfully, this comes together like a veggie sundae in such a way. We swoop soft, velvety, dairy-free cultured cashew cheese on the base of the plate (I utilized Treeline’s soft French design cheese in the scallion flavour my favorite today!). That gets topped with the roasted squash pieces. I sprinkle the spiced syrup over whatever, and after that we complete with the crisp rosemary granola. Many layers of flavour and texture! It’s velvety, crispy, mellow and brilliant with a kiss of sweet heat.
More Vegan Squash Recipes
- Crispy Squash Bowl with Vegan Dill Cream
- Butternut Minestrone with Sage, Chickpeas & Chard
- Packed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream
- Vegan Butternut Galette with Gluten Free Black Pepper Crust
- Creamy Butternut Orzo with Crispy Maple Mustard Brussels Sprouts
Genuinely can’t think that the season of squash is 100% here. Take pleasure in, good friends!
Roasted Delicata Squash with Spiced Maple & Rosemary Granola
This roasted delicata squash is such a stunning veggie side meal! Golden pieces of delicata squash are overdone top of soft vegan cheese, and after that sprinkled with a spiced maple syrup, and completed with crisp, mouth-watering rosemary granola. This meal comes together with 10 primary components in 40 minutes. Perfect as a special side for a vacation event or simply a great Fall supper.
PREPARATION TIME 15 minutes COOK TIME 40 minutes OVERALL TIME 55 minutes
Course Side Meal Diet Plan Gluten Free, Vegan, Vegetarian
Servings: 6
Active Ingredients
- 2 delicata squashes ( 800 grams)
- 2 tablespoons olive oil, divided
- sea salt and ground black pepper, to taste
- 3/4 cup rolled oats
- 3 tablespoons pumpkin seeds
- 2 teaspoons nigella seeds ( optional)
- 1/3 cup + 1 tablespoon maple syrup, divided
- 1 tablespoon sliced fresh rosemary
- 1/2 teaspoon ground chillies or chili flakes
- 1/2 teaspoon ground sumac
- 2 1/2 oz ( 70 grams) soft dairy-free cheese ( performed in the design of a ricotta or other spreadable cheese, see notes)
- fresh lemon juice, for serving
Directions
- Preheat the oven to 400 ° F. Line a baking sheet with parchment paper and reserved.
- Cut completions off of the delicata squashes and after that cut them in half lengthwise. Dig the seeds. Cut each half into 1/2 inch pieces. Location the pieces on the baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and toss to coat. Expand in an even layer and after that roast up until golden brown and soft, about 40 minutes. Turn the pieces over at the middle.
- While squash is roasting make the rosemary granola. Location a medium saute pan over medium heat. Integrate the rolled oats, pumpkin seeds, and nigella seeds (if utilizing) in the saute pan and stir up until a warm scent establishes and the pumpkin seeds are starting to pop, about 5 minutes.
- Press the toasted oats and seeds to the external edge of the pan. Then, include the staying olive oil, 1 tablespoon of the maple syrup, the rosemary, and some salt and pepper into the center of the pan. Rapidly stir that up and after that stir everything into the oats and seeds up until uniformly covered. Keep the pan over medium heat, stirring continuously for another 2 minutes. Then, switch off the heat and move the granola to a plate to cool and crisp up.
- Rinse and eliminate the pan and return it to medium heat. Gather the staying 1/3 cup of maple syrup, the chillies, sumac, and a couple of grinds of black pepper. Let it come to a boil, and after that gently simmer this mix for about 3 minutes, or up until somewhat thickened. Take it off the heat.
- To serve, spread out the soft vegan cheese out on the base of your serving plate/platter. Organize the warm roasted delicata squash on top of the soft cheese. Sprinkle the squash with the spiced maple syrup and spray the rosemary granola on top. Serve with a hearty lemon wedge on the side.
Notes
- The spiced maple syrup and savoury granola treatment would work well with essentially any kind of roasted squash. Honeynut, butternut, acorn, kabocha and so on!
- You might absolutely make the rosemary granola ahead of time. Simply save the totally cooled granola in a container on the counter for 5-6 days. The spiced maple syrup thickens substantially, so I do advise making that right prior to you require it.
- I utilized Treeline’s soft French design cheese in the scallion flavour as my soft vegan cheese of option.
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Check Out Complete Post https://thefirstmess.com/2021/09/29/roasted-delicata-squash-spiced-maple-rosemary-granola/ .
Can’t wait to make this over Thanksgiving weekend! Been dreaming about this given that you published it:-RRB-
Hi, what can I utilize in location of the cheese? Or can I simply omit it? Thanks
Hey Alison,
You can omit it totally and the squash will still be tasty:-RRB-
L