Roasted Delicata Squash

Name: Roasted Delicata Squash
Total time: 35-45 minutes

Prep Time:

35-45 minutes

Serves:

About the Recipe

This roasted delicata squash is a simple Ayurvedic vegetable recipe that highlights the natural sweetness and grounding qualities of seasonal squash. In Ayurveda, sweet root vegetables and squash are valued for their ability to nourish the body while supporting digestive balance. Roasting enhances the flavor while keeping the preparation simple and satisfying. This dish works beautifully as a side for grain bowls, soups, or balanced Ayurvedic meals and is especially supportive during cooler seasons when the body benefits from warm, grounding foods.

Ingredients

1 small to medium delicata squash

1-2 teaspoons ghee (or make your own ghee)

1/4-1/2 teaspoon of ground cardamom

1/4-1/2 teaspoon of ground cinnamon

1/4-1/2 teaspoon Himalayan pink salt

1/8-1/2 teaspoon black pepper

Preparation

Heat oven to 350 degrees F.

Prepare a cookie sheet by covering it with parchment paper.

Wash the delicata squash, cut it in half length-wise, and remove the seeds and strings.

Smear the fleshy part with the ghee. Squash can aggravate Vata dosha, so as long as you can digest the ghee, be liberal with it if you are dealing with any Vata-related issues.

Sprinkle the cardamom, cinnamon, salt, and pepper over the fleshy part of the squash.

Place it fleshy-side up on the parchment paper.

Put it into the oven and bake for 20-30 minutes (this time will depend on the size of the squash).

You will know it is finished when a fork easily pierces the squash.

Remove from the oven and enjoy with your favorite main dish.

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