I find myself fascinated by foods that I have never tried before. Delicata squash fell into that category a couple of months ago and I have made it my mission to figure out how to make a delicious, SIBO-friendly recipe with it. It is a delightful winter squash and the only one I know of for which the skin can be eaten (and actually tastes good!). My creation is SIBO-friendly (as long as you do not surpass your carbohydrate tolerance), paleo, SCD, low FODMAP, gluten-free, grain-free, dairy-free, soy-free, egg-free, and has a low free thiol content (for those who are intolerant to sulfur foods).
Tonight I enjoyed it with Coconut Lime Pan-Seared Rockfish and Baked Thai Eggplant Rounds. Leave your requests below for which one of these two recipes you would like to see posted on my blog!
- 1 medium delicata squash
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- 1/8 teaspoon cayenne pepper
- sea salt & crushed black pepper, to taste
- Baking sheet
- Metal spatula
- Parchment paper- optional
- Preheat over to 375 degrees Fahrenheit.
- Wash squash skin (because the skin is edible) and cut off stem. Slice squash in half lengthwise. Scoop out the seeds. Cut into 1/2 inch thick C-shaped slices.
- In a medium bowl, combine olive oil, lime juice, cayenne, salt and pepper. Add squash and toss evenly to coat.
- Line baking sheet with parchment paper (paper is optional- I do this to avoid my food having direct contact with the metal baking sheet). Transfer squash to baking sheet. Pour any remaining sauce over the squash. Bake 25-30 minutes, flipping half way through.