Delicata squash - the base for a delicious low FODMAP dessert or breakfast

Yet another squash recipe… am I obsessed or what? Winter squashes are definitely more celebrated in the States than they are in Europe. More to the point, the variety of squashes available here greatly surpasses that of my Polish, Italian and British cooking adventures, simply inviting serendipitous discoveries. During one of my recent trips to Trader Joe’s, I spotted a large wooden case full of delicatas – something I’ve never heard of before. A quick Google search and ten minutes later, the squash was in my shopping bag and I was on my merry way home, with ideas for a delicious low FODMAP and grain free breakfast floating in my head. A few days have passed, during which the squash ripened on my kitchen counter and finally, I set to work on my weekly baking/roasting night. Truth be told, the work was minimal, so much that I hesitate to post this as a recipe… then again, for the sake of form:

Delicata Delight

  • 1/2 pre-roasted delicata squash
  • sweetener of choice (maple syrup, brown sugar, pancake syrup, honey)

To roast the delicata, wash it, cut in half lengthwise and scoop out the seeds. This will be a lot easier than it with butternut squash… you know what I’m talking about. The squash halves then land in a roasting pan with an inch of water at the bottom and are placed in the oven pre-heated to 370 degrees for about 45 minutes. I did not keep a close eye on the timer as I was simultaneously making several more time-sensitive dishes, but as a simple test: when a fork goes through the squash with no resistance, the squash ready. The roasted squash will last a few days in the fridge, or I imagine you could easily freeze it- I like this dish so much, that long term storage is never a consideration. When ready to be blown away by the rich, buttery flavour and texture, simply serve halves of the squash hot and sprinkled with brown sugar or drizzled with honey, or with syrup. Feel free to add a few hazelnuts or pepitas, but don’t go overboard as you’ll smother the subtle flavour of the squash.

Autumn colours on the low FODMAP diet

This simple dish can be served as a dessert or a delicious breakfast. In the latter case, to take care of the protein content, try a rice cake with salmon paprikash, a boiled egg or tofu scramble.

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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