Roasted Delicata Squash With Paprika Aioli

Recipe and images courtesy Brent Totty

With a few flicks of a knife and a hot oven, you’ll be on your way to a delicious, seasonal dish packed full of vitamins, healthy fats, and fiber with this crispy delicata squash recipe.

Removing the seeds and extending the roasting time of the squash drastically reduces its lectin content. By choosing delicata squash while it’s in season, you get it when nature intended you to eat it. Eating Bulletproof is about finding the right ingredients, at the right time, to make you feel your best.

This savory squash’s flavor is complemented by garlic*, onion, and oregano. Coated in avocado oil and slowly roasted, the delicata squash retains its moisture while a crispy external layer forms around an explosion of flavor. To finish, minced Italian parsley and fresh lemon tops the squash alongside a paprika aioli made from pasture-raised eggs and extra-virgin olive oil.

To simplify this recipe, use store-bought avocado mayonnaise instead of making your own. Make sure that your avocado mayo is free of canola oil or other harmful vegetable oils. Simply add the garlic, lemon, paprika, pepper and salt to your mayonnaise, leaving out the olive oil and egg yolks.

Roasted Delicata Squash With Paprika Aioli

Start to Finish: 50 minutes (15 mins active)

Ingredients:

Roasted Squash

• 1 medium delicata squash
• 2 teaspoons of oregano
• 1 teaspoons of garlic powder
• ½ teaspoon of onion powder
• ¼ teaspoon of Himalayan pink salt
• ¼ teaspoon of  black pepper
• 2 tablespoons of avocado oil

Paprika Aioli

• 3 garlic cloves
• 2 egg yolks
• 1/2 squeezed lemon
• 1 tablespoon paprika
• ¾ cup of olive oil (added in at end slowly to thicken mixture)
• ½  teaspoon of black pepper
• 1 teaspoon of Himalayan pink salt

Instructions:
Roasted Squash

1. Preheat the oven to 350 degrees.
2. Slice the ends off of the squash. Stand the squash up and cut it lengthwise. Scoop out the seeds and any extraneous stringy flesh attached to the seeds to make two canoe-shaped pieces of squash. Slice each canoe horizontally into  1/2-inch wide c-shaped pieces.
3. Combine oregano, onion powder, garlic powder, salt, and pepper in a medium-sized mixing bowl. Add squash and top with avocado oil. Mix until each piece of squash is entirely coated in seasoning and oil.
4. Line a baking sheet with parchment paper and place squash in rows so that no pieces are touching. Drizzle avocado oil over squash before placing in the oven.
5. Cook at 350 degrees F for 40 minutes.

Paprika Aioli

1. Add minced garlic cloves, lemon, a pinch of salt, paprika, pepper, and egg yolks to a food processor. Run the food processor for 1 minute, until the mixture is no longer chunky.
2. Slowly add the olive oil to the food processor while the blades are spinning over one full minute. Adding the oil slowly allows air to be whipped into the aioli, creating a creamier and fluffier final product. Most food processors have a hole at the top of the blending container that allows for a slow drip. If you are using a conventional blender, be sure to have a visible timer so that you can gauge how much oil to add over the minute of blending, because you’ll want to keep it even. This will make way more than what you need for one squash, so be sure to put leftovers in a mason jar. Simply add a little Brain Octane Oil and lemon juice to make a great salad dressing.

Serves: 2

Nutritional Information:

• Calories: 286
• Protein: 1g
• Carbs: 7.5g
• Fiber: 2.5g
• Fat: 29.5g
• Saturated Fat: 3.5g
• Polyunsaturated: 2.5g
• Monounsaturated: 12.5g
• Transfat: 0g
• Cholesterol: 20mg
• Sodium: 126mg
• Potassium: 209.5mg
• Vitamin A: 90mg
• Vitamin C: 14mg
• Calcium: 2mg
• Iron: 2.5mg

Notes on suspect ingredients: Paprika and black pepper often harbor toxic mold species, so it’s best to use fresh, high-quality options when possible, or avoid altogether.