I have so much to say about this recipe. First I would like to give credit where it’s due and say that its an adaptation to a recipe I found on Allrecipes.com by someone named Farmmom. Her original concept was a chili lime butter. When I tried the dish, I liked it, but felt that it was very flat. I also wanted to experiment with making it vegan. I’m very pleased with the result.
You will notice that the seeds are added to the dish which adds a huge element of crunch, but even more so, an abundance of nutrition. Squash seeds are a delicious source of fiber, protein and vitamins.
Lastly I wanted to add that you should eat the whole skin of the squash! Skin is often removed on squash and doesn’t need to be. It is also filled with phytonutrients, fiber and crunch!
2 delicata squash
1T coconut oil
1t chili powder
1t sea or kosher salt
1T coconut sugar
Preheat the oven to 400 degrees. Slice the squash in half lengthwise. Remove all of the seeds and place them in a strainer to be washed. Place the squash flesh side down in a baking dish with 1/4 inch of water and roast for 20 minutes. During this time, rinse the squash seeds, entirely freeing them from any debris that attaches to them. Let them sit to dry over a paper towel while preparing wet ingredients. Zest the lime first before slicing and juicing it. Approximately 1/2 teaspoon should be enough. Place the zest into the bowl and squeeze the juice of the lime, rendering about 1 full teaspoon. Add the coconut oil, chili powder and salt as well. Fully incorporate everything by whisking it together, looking to achieve a near-liquid state. Check the doneness of the squash by piercing it with a fork or knife. If it is easily pierced, remove the squash carefully and empty the water from the baking dish.
Turn the squash so it is flesh side up (in the baking dish still) and spoon a dollop of the lime coconut oil into each half of the squash, trying to be as even as possible with the distribution. Swirl the oil all over the inside off the squash (making sure to get the edges as well) and dump the excess back into the original bowl it was mixed in. Place the dried squash seeds in the bowl of excess coconut oil, coating evenly. Lay the seeds out evenly over a baking sheet and roast at 400 degrees for 3-5 minutes, stirring them around once, half way through. In the mean time, carefully sprinkle the coconut sugar around the edges of the squash. After the seeds are moderately toasted, remove them, and turn the broiler on high. Place the squash into the broiler so the coconut sugar can caramelize, causing it to lightly brown for about 2-3 mins. Remove the squash from the broiler and sprinkle the toasted squash seeds inside each half.