Maple Cider Roasted Delicata Squash with Brown Butter Hazelnut Topping
It’s no secret I love squash.
My friends literally refer to me as the squash queen (true story), and throughout the holiday season I’ve taken every gathering as an opportunity to showcase one of my favorite winter foods. Yes, they made fun of me, but they still ate up every last bite 🙂
Especially this Maple Cider Roasted Delicata Squash with Brown Butter Hazelnut Topping, which I’ve had multiple recipe requests for.
This recipe (and specifically delicata squash) is my jam for a number of reasons, and after reading my hope is you’ll want to make it yours too.
- Winter squash is one of the healthiest, nutrient-dense winter foods and especially rich in vitamins (particularly A + C, essential for healthy vision and glowing skin) and minerals (rich in bone-building iron and calcium)
- It’s hearty, filling, and plentiful in fiber, which helps keep you fuller longer and is essential for the removal of toxins and optimal digestion
- It’s delicious with it’s sweet, buttery and decadent taste, but clocks in at only 30 calories per 3/4 cup
- Delicata squash is particularly easy to chop, and the skin is edible so there is NO PEELING REQUIRED
- It’s extremely versatile, complimenting both savory and sweet dishes ranging from soups, salads, grain bowls, and even dessert
- It’s totally affordable (Trader Joe’s sells these babies for 99 cents each)!
So are you feeling me on this whole squash thing yet?!
If so, you’re going to want to head over to SIP NW, which is featuring my favorite way to enjoy winter squash as of late, glazed with Seattle Cider Co.’s slightly sweet Oaked Maple Cider, roasted until caramelized and crispy, and topped with a (dairy-free!) hazelnut brown butter topping…. because brown butter makes everything taste better.
It’s so good no-one will guess it’s actually good for you, and a perfect dish to bring to any New Years Eve or late-season holiday gatherings. It’s also a smart addition to incorporate into your clean eating routine post New Years, and I love topping leftovers with tangy coconut yogurt and grainless granola for a hearty, delicious brekky the next day.