Hard squash is beautiful because it works both as a holiday food and an everyday food.

Delicata is particularly under-appreciated and oh-so-sweet, and (best part) you can eat the skin! No peeling needed.

Combined with the goat cheese, nuts, and herbs this simple savory squash dish sings as either a side or a main!

Use dollops of cashew cheese if you’re dairy-free, and go for pumpkin seeds if you’re nut-free.

Bring it to your holiday table or your dinner table and enjoy!

Gluten-free, dairy-free, grain-free, vegetarian and delicious! 

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Savory Squash
Prep time
Cook time
Total time
Serves: 4
  • 1 Delicata Squash (washed and chopped with skin on)
  • 2 cups Butternut Squash (peeled and chopped)
  • 1 tsp Avocado Oil
  • ⅛ tsp Sea Salt
  • ¼ cup Hazelnuts (roughly chopped)
  • ¼ cup Goat Cheese (crumbled)
  • 1 tbsp Parsley (chopped)
  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  2. Add the chopped squash to the baking sheet, drizzle with avocado oil, sea salt, pepper to taste and bake for 22 to 25 minutes, or until tender when pierced with a fork. Add the chopped hazelnuts to the baking sheet at the halfway point.
  3. Remove the squash from the oven and transfer to a platter. Garnish with goat cheese and fresh parsley. Serve and enjoy!
Nut-Free Omit the hazelnuts and use pumpkin or sunflower seeds instead.

No Parsley: Omit or use another fresh herb of your choice.

No Avocado Oil: Use extra virgin olive oil or melted coconut oil instead.

No Dairy: Omit the cheese or use cashew cheese.

Foods that Heal: The beta-carotene found in butternut squash helps to support the immune system.


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