Baked Delicata Squash (or, the weirdest lunch I ever made)

Well, it didn’t take long for school to get back into full swing.  I try not to look too far ahead at my calendar since doing so is likely to throw me into a panic.  I haven’t had a chance to cook a real meal in almost a week, but I’m trying to at least keep the kitchen stocked with quick, healthy food options…and sometimes even that doesn’t quite happen.  Like the other day when I realized that the only thing I really had to pack for lunch was a baked delicata squash.  An entire delicata squash.

It was actually delicious.  It’s just that I don’t think I would recommend making it the main and only course of your meal 🙂  If you haven’t had one of these before, I recommend that you make it your next side dish.  Delicata squash are ridiculously easy to make and have a lovely sweet flavor.  Best of all, their skin is so thin (you might say delicate) that you can eat it along with the flesh.  It’s a lazy person’s dream come true.  This, as well as most types of winter squash, pairs well with other sweet flavors.  Brown sugar is a favorite but you could definitely experiment with another sweetener of your choice.  For this recipe, I actually decided not to add any extra sugar and relied on the sweetness of the squash instead.  I found that this was plenty for me.

Baked Delicata Squash
serves 2

– 1 squash
– a little olive oil
– 1 Tbs coconut oil (or butter)
– a few dashes of cinnamon

1. Preheat the oven to 400F and lightly oil a baking sheet.  Using a sharp knife, cut off the ends of the squash and cut in half, lengthwise.  Scoop out seeds.

2. Place squash face-down on baking sheet and bake for 20-25 minutes until squash is tender and easily pierced with a fork.

3. Remove from oven and spread coconut oil or butter evenly between the two halves.  Sprinkle with cinnamon.  Serve warm.

I love the coconut oil in this, which is good because I have a LOT of coconut oil in my pantry at the moment.  I mean, I have a ridiculous amount for someone who does not have a restaurant of a family of, like, 12 to feed.  Why do I have so much coconut oil?  Because I love deals and when I ran out of my last jar of coconut oil I decided to find the most cost-effective (per ounce) replacement.  I ended up finding it on  The catch being, of course, that it was in bulk.  So here is what showed up on my doorstep a few days later.

[Headsmack]  I love deals too much for my own good.


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