Bourbon Maple and Pumpkin Spice Roasted Delicata Squash with Vegan Ghee

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The Delicata squash also known as the peanut squash, is one of my favorite squashes for a variety of reasons. First off, it’s skin is edible which makes prepping and cooking this squash a breeze compared to other squashes. Secondly, it is a good source of potassium and dietary fiber, and contains magnesium, manganese, iron, omega-3 fatty acids, and vitamins A, B, C, and K. I just give the skins a good scrubbing with veggie wash and a silicone brush made for veggie scrubbing.

These can be roasted in just a little olive oil, salt and pepper and still make the perfect side dish for any Fall meal, but I find this recipe to be one I keep going back to. Not only is it easy to make but it is popular at potlucks and Thanksgiving. You can always sub out for regular maple syrup and cinnamon if you don’t have Trader Joe’s Bourbon Maple Syrup and Pumpkin Pie Spice, but I strongly recommend getting the real items. They are limited buys during the Fall/Pumpkin season, and they go quick.

I made this, Murasaki sweet potatoes, and air fried brussel sprouts together and the main stars of all three recipes are TJ’s Bourbon Maple Syrup, and their new Vegan Ghee that I can’t get enough of. The ghee gives the recipes a rich, buttery taste without the use of real ghee and I can’t stop using it. I will be posting all three recipes during the rest of this week. They are a great meal together and the leftovers make for an easy meal prep, but they are just as strong on their own as a side with other meals.

I love topping most my meals with fun extras, especially crunchy things like toasted pumpkin seeds. This meal sends off strong Fall vibes and I love it. I’m really leaning into the Fall season this year, and this is an awesome way to get in the mood using food.

Have you made delicata squash before? What did you think of it? How about the bourbon maple syrup and vegan ghee? Let me know in the comments below.

Thanks for reading,

Jessica

Bourbon Maple and Pumpkin Spice Roasted Delicata Squash with Vegan Ghee

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Yield: 3-4

Author: Jessica Morton

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 Large or 2 small/medium delicata squash
• 1 ½- 2 TBSP Trader Joe’s Bourbon Maple Syrup
• 1 TBSP TJ’s Vegan Ghee
• 1 TSP TJ’s Pumpkin Pie Spice
• ½ TSP Salt
• Pepper to taste
• 2 TBSP Toasted pumpkin seeds for garnish (optional)

Instructions

1. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
2. In a large bowl, add all the ingredients of the marinade and adjust seasoning to taste. My ghee is kept in the pantry, so it stays soft/melted depending on the temperature of the house. You can sub out vegan butter that has been melted down if needed.
3. Wash outside of squash really well and pat dry.
4. Slice squash in half lengthwise and deseed. (I have roasted the seeds like pumpkin seeds before if they are large enough. They are tasty.)
5. Cut in ¼“ slices and add to the bowl of marinade.
6. Stir well until all the squash is fully coated in the marinade.
7. Pour squash and marinade into a glass baking dish or lined baking dish.
8. Spread them out so they are all flat and have room to cook.
9. Roast for 20-25 minutes or until golden and tender with a fork, toss halfway through.
10. If cooking with the sweet potatoes I will be posting tomorrow, put the potatoes in first since they take longer and add the squash when you have about 20-25 minutes left.
11. Keep stored in sealed container in fridge for up to a week. Reheat or eat cold added to salads or as a snack.