Curry-Spiced Delicata with Avocado Lime Sauce
Goodness gracious, this dish is just too tasty! The creamy and sweet delicata squash with a kick from the curry, and a big ole drizzle of such a simple avocado lime sauce to give a little tang… the perfect combination of flavors!
Especially when you get a reeeaaally good one. One that just melts in your mouth and is so sweet… roasted to perfection. Nothing better!
This time I’ve played with some contrasting (but so delicious!) flavors. Just enough to add a little craziness (not too crazy of course!) but still letting that squash shine on through!
A slight rub of curry powder gives a little depth and spice, and helps bring out the sweetness of the squash.
smothered drizzled with this slightly tangy and smoky avocado sauce.
The best way to eat avocado in my opinion. Simply blended with lime juice, garlic powder (yes, the powder not the fresh cloves! got to get that smokiness!), a sprinkle of salt and kelp granules, and water to thin it out. Suuuuper creamy and so perfect on this squash (or to eat plain… let’s be real )
Makes for the perfect rich, fatty, and cooling contrast to the heat. and so simple right???
Yep, I’ll take it! I’m wrapping up my first quarter of my MS in nutrition program (yippy!) and this is the perfect, much-needed dish at the end of a busy week. Now it’s your turn to enjoy!
- Delicata squash, washed
- Coconut oil, softened or melted
- Curry powder, as desired
- Celtic sea salt
- Fresh parsley, optional
- Lime, juiced
- Garlic powder, as desired
- Pinch Celtic sea salt
- Kelp granules
Cut off the ends off the squash and then cut in half lengthwise. Scoop out the seeds (or leave them in if you'd like). Lay the flat side down and cut in 1/2" slices.
Lay on a baking sheet and rub with enough coconut oil to coat, as much curry powder as wanted, and a pinch of salt. If you like mild spice then use just a sprinkle of curry so there's a very light coating (around 1 teaspoon or so for 1 medium squash). If you love spice then add a heavy coating (more like 1 tablespoon).
Spread them flat and bake 400°F for 20-30 minutes, flipping halfway through.
Alternatively for a quicker roast, instead of baking, broil for several minutes on each side being careful not to let burn. Then turn off the oven, close the door, and let continue to cook for a few more minutes until soft.
Scoop out as much avocado as desired into a bowl (if using an immersion blender) or standing blender. 1/2 of an avocado will make enough for 1 medium size squash. Add as much lime juice as wanted depending on how tart you like. For 1/2 an avocado, try starting with 1/4 of lime. To this, add a heavy pinch of garlic powder and a sprinkle of salt and kelp.
Using an immersion or regular blender, blend with water until desired consistency (as thin or thick as you want). Taste. Mix in more lime or garlic if needed.
Once the squash is roasted to soft, drizzle with the avocado lime sauce and finish with a sprinkle of fresh parsley. Enjoy!
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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