Roasted Butternut and Delicata Squashes
 
Ingredients
  • 1 large and 1 medium butternut squash - cut in half lengthwise and seeded
  • 2 medium delicata squashes - seeded and sliced into ½-inch rings
  • neutral coconut oil - soft
  • sea salt
  • freshly ground black pepper
Instructions
  1. Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets.
  2. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper.
  3. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin.
  4. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-fall-meal-plan-part-1/