Roasted Delicata Squash with Sriracha Aioli for World Vegetarian Day #SundaySupper

roasted-delicata-squash-fries-for-world-vegetarian-day-sunday-supper-hungry-goddess

Pumpkins … gourds … and SQUASH! Autumn eating is here and just in time for October 1st – World Vegetarian Day! Actually, the whole month of October is Vegetarian Awareness Month and vegetarian recipes are the feature for Sunday Supper this week. Our Sunday Supper Tastemakers have got you covered with tons of veggielicious recipes and Susan from The Wimpy Vegetarian is hostessing this veggie-full Sunday Supper.

autumn-squash-hungry-goddess

The markets here are flooded with gorgeous squash of every kind and when I spotted my absolute faves, the delicata squash, I did a Hungry Goddess Happy Dance right in front of the bins. These delectable winter squash popped on my radar a few years ago, and have become a seasonal addition. The rind is edible and when roasted, the flesh is sweet and creamy. Like butternut, but even better.

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I don’t get fancy with delicata squash. I go straight for the roasting pan and make roasted delicata fries and then pair it with a quickie sriracha aioli. Sweet squash and a dip with a bite? Absolute heaven and the entire plate was gone in less than five minutes. Second favorite way? Toss the lovely roasted half moons into a chopped kale salad with pomegranates!

Use the roasted delicata squash fries for a snack or as an appetizer – they might even stand up to a quick toss in buffalo sauce and a dip into blue cheese for football! (And now I think I have to try it!) A whole tray takes about 20 – 30 minutes depending on your preferred level of doneness.

Although I am an omnivore, I love plant-based eating and I love creating delicious vegetarian recipes. Stay tuned for some great seasonal veggie recipes coming and definitely check out the list below for some meatless inspiration!

Happy World Vegetarian Day and Happy Almost October!

Ingredients:

  • Delicata Squash (1 squash makes enough for two)
  • 1 tablespoon Olive Oil (or Coconut Oil)
  • Salt and Pepper
  • Mayonnaise or Vegenaise
  • Sriracha

delicata-squash-ready-for-roasting-by-the-hungry-goddessDirections:

Heat oven to 400F.  Seed and cut Delicata Squash into half moon shapes.  Lightly toss pieces in olive oil.  Spread on baking pan, sprinkle with salt, and roast until brown on each side.  First side took about 15 minutes and second side took about 10 minutes. Roast to your preferred level of browning.

Mix the mayo and Sriracha to your preferred level of spice. Serve and Enjoy!

roasted-delicata-squash-fries-with-sriracha-aioli-for-world-vegetarian-day-sunday-supper-the-hungry-goddess

Appetizers

Desserts

Entrees

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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About Kimberly Moore - The Hungry Goddess Herself

16 Responses to “Roasted Delicata Squash with Sriracha Aioli for World Vegetarian Day #SundaySupper”

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  1. I adore delicata squash, never thought to pair it with aioli though!
    Sarah Reid, CNP (@jo_jo_ba) recently posted..South African Yellow Rice #SundaySupperMy Profile

  2. Wendy Klik says:

    I have yet to find a squash that I don’t love.

  3. Nettie Moore says:

    Now I know what to do with my gourds, beautiful and delicious!! Nettie

  4. Cindy says:

    I usually just roast it and serve with butter and brown sugar. I have to try this!

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