Name: Roasted Delicata Squash with Maple Cinnamon Ghee
Ingredients: 1-2 small delicata or 1 medium acorn or butternut squash; 1-2 tablespoons Maple Cinnamon Ghee ((1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar) ); ¼ teaspoon Cayenne pepper ((at the most, use less depending on taste)); cinnamon and salt to taste

Roasted Delicata Squash with Maple Cinnamon Ghee

Roasted Delicata Squash

Roasted Delicata Squash with Maple Cinnamon Ghee

You may use any winter squash. Remember to eat the skin! Serves 2 – 4 as a side based on size and number of squashes.

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Ingredients

1-2 small delicata or 1 medium acorn or butternut squash
1-2 tablespoons Maple Cinnamon Ghee (1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar)
¼ teaspoon Cayenne pepper (at the most, use less depending on taste)
cinnamon and salt to taste

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.

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