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Slice off the ends of the delicata squash and slice in half lengthwise.
Delicata squash recipes vegan. Season the squash rings with salt pepper garlic powder and sage. While squash is baking prepare dressing by adding tahini lemon juice and maple syrup to a small mixing bowl. To serve arrange baked squash on a serving dish and top with dressing pomegranates hazelnuts and parsley.
Drizzle delicata squash with 2 teaspoons olive oil and a pinch of salt and pepper. Slice the delicata squash into 1 2 half moons and remove any pulp and seeds. Top the squash with oil and a pinch of salt and pepper.
Place in a single layer on a baking sheet and roast for 20 minutes until tender. Whisk to combine then add hot water 1 tbsp at a time and whisk until pourable. Preheat oven to 375f.
Add the squash rings and cook about 4 minutes or until they are golden. Using a spoon scrape out the pulp and seeds so that you have 4 squash boats. Place the hollowed out part of the squash down on the cutting board and slice into 1 4 inch thick pieces.
Heat a large skillet with the oil over medium high heat. Do not remove the skin. Taste and adjust seasonings as needed.
Chop the ends of the delicata squash then slice in half lengthwise and scoop out the seeds and discard. Put on baking sheet. Remove and discard the seeds or you can save them and roast them for a snack.
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