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Roasted Delicata Squash with Maple Cinnamon Ghee

You may use any winter squash but the beauty in using Delicata squash is you do NOT peel them! Lots of nutrients in the skin. This recipe will make your kitchen smell like a batch of holiday cookies are baking! Use either our A2 Grassfed Ghee or our Domestic Grassfed Ghee in this recipes.
Serves 2 – 4 as a side based on size and number of squashes.
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Ingredients Method

Ingredients
  

  • 1-2 Small delicata or 1 medium acorn or butternut squash
  • 1-2 tablespoons Simply Ghee
  • 1/2 teaspoon Maple Cinnamon Ghee DIY Mix
  • ¼ teaspoon cayenne pepper (at the most, use less depending on taste)
  • cinnamon and salt to taste

Method
 

  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
  4. 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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