Our CSA introduced me to a new squash this Fall.  It’s the Delicata Squash, and I totally would have passed this up in a grocery store b/c I would think it’s too ‘gourd’ looking.  It has an extremely velvety texture, and it’s a nice addition to your diet if you are going gluten free.  Here’s a quick and easy way to prepare the Delicata Squash that I loved!


2 Delicata Squash

1 TBSP Coconut Oil

1 TBSP Earth Balance Vegan Butter

1 tsp Chili powder

Fresh Lime

Himalayan Pink Salt

Fresh Ground Pepper


Preheat the oven to 350 degrees.

Cut the Delicata Squash in half lengthwise and scrape out the seeds and stringy parts with a metal spoon.  (Bonus!  You can roast these seeds like pumpkin seeds alongside the squash!)

Place the  squash facedown on a baking sheet.  (I use USA Pan and don’t have to grease the sheet – if you don’t have a USA Pan, I would place a bit of coconut oil on the squash before putting it facedown on the pan).

Bake for 25-30 minutes or so at 350 degrees, until the squash is easily pierced with a fork.

While the squash is baking, place the coconut oil & vegan butter in an oven safe bowl and throw it in the oven with the squash for 2-3 minutes until the mixture is melted.  Add the chili powder and stir.

Cut the lime in half and squeeze half of the juice into the sauce.

Once the squash is cooked, turn over the halves and pour in the buttery mixture.

Salt & pepper to taste and serve.

I served my squash with some French Fingerling Potatoes, sautéd beet greens, and a veggie burger patty with tomatillo sauce.