Light and refreshing, Roasted Delicata Squash with Pulingari Podi offers a subtle, flavorful twist that brightens any meal.
Roasted Delicata Squash with Pulingari Podi
Roasted Delicata Squash with Pulingari Podi
Nirupama Chintamani
4
15 minutes
20 minutes
Fusion
Side Dish
Roasted Delicata Squash with Pulingari Podi is a fall seasonal favorite, featuring the sweet, nutty flavors of delicata squash at its peak. Roasted to perfection and seasoned with the tangy, aromatic spices of pulingari podi, this dish is a perfect blend of warmth and boldness. It's an ideal side or snack to enjoy during the autumn months, showcasing the best of fall’s harvest with a South Indian twist.
Ingredients
- 6 cups (about 2 medium) Delicata squash, cut into ¼” slices
- 1 tablespoon Prana Kitchens Pulingari Podi
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
Directions
Preheat the oven to 425℉.
- Wash, dry, and cut the Delicata squash in half lengthwise. Remove the seeds and cut into about ¼” thick slices.
- In a large bowl, add the squash pieces and add Prana Kitchens Pulingari Podi, salt, maple syrup, and olive oil. Mix everything well to make sure all the squash pieces are coated evenly.
- Line a sheet pan with parchment paper and spray lightly with olive oil. Spread the squash pieces evenly in one layer.
- Roast the squash in the oven for about 12 minutes. Gently flip the pieces and roast for another 10-12 minutes.
- Remove from the oven and let cool. Enjoy!