Roasted Winter Squash - The Kraddick Kitchen

This month is literally flying by! We’re a week away from leaving for the Kidd’s Kids Trip and when we get back, it’s basically Thanksgiving! But thanks to a little pre-Thanksgiving meal planning, I won’t be scrambling trying to decide what to make and I’ll be able to stay on track with my healthy eating!

If you missed last week’s blog, I introduced my friend Cassie, who I met at Cryo1one. Cassie is a health coach and really knows her stuff when it comes to nutrition. She shared a few recipes with me and I’m super excited about this one.

Most Thanksgiving vegetable dishes are heavy and smothered in cheese or a creamy sauce, but this one is delish without all the extra calories!

Roasted Winter Squash with Cilantro Lime Vinaigrette

1 acorn squash or 2 delicata squash, halved, seeded and cut into half moons/thick slices
1/2 cup cilantro, chopped (stems too)
3 limes, juiced
1 jalapeno, seeded and minced
3 cloves garlic, minced
1/3 cup olive oil plus some for roasting squash
Salt and pepper (approximately 1/2 tsp salt, 1/4 tsp pepper)

Preheat oven to 375.

In a bowl, toss squash with approximately 1 Tbsp olive oil.
Spread squash in single layer on baking sheet and bake for 35-45 minutes (Turn the pan halfway through AND flip the squash over) or until it’s tender when you poke it with a fork.
While squash is roasting, add the remaining ingredients into the same mixing bowl and whisk together. (You can also use a food processor!)
Plate squash and spoon dressing over the top. Serve warm or at room temperature.

Another easy one that doesn’t take a lot of time but still tastes delicious! Enjoy!

cassie green autmnal slaw



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