Chipotle cauliflower stuffed delicata squash boats

A new favorite recipe for flavor and ease of creating.

Plan for 1 delicata squash and 2 cups cauliflower per person. The marinade recipe quantities are sufficient for 2 people. I made this with no salt and it was truly divine.

Ingredients:

MM Chipotle Cauliflower:

1 tbsp freshly squeezed lime juice

2 tbsp maple syrup

1/2 tsp chipotle powder, more to taste

2 tsp paprika

2 tsp garlic powder

1/2 tsp sea salt (optional)

4 cups cauliflower florets

Delicata Squash 1 per person

Directions:

Preheat your oven to 400°F (200°C) and line 2  large baking sheets with unbleached parchment paper. In a large bowl, combine the freshly squeezed lime juice, maple syrup, chipotle powder, paprika, garlic powder, and sea salt (if using). Whisk the ingredients together until they are well combined. Add the cauliflower florets to the bowl and stir them until they are evenly coated with the spice mixture.

Transfer the coated cauliflower florets to the prepared baking sheet.

Cut the delicata squash in half lengthwise and remove the seeds. Using a rubber spatula, scrape down the sides of the bowl and then using a basting brush paint the insides of the squashes with the remaining cauliflower marinade.

Place the halved and marinated delicata squashes cut face down on a prepared baking tray.

Roast everything in the oven for 25-30 minutes, until they are lightly charred and tender. Once done, remove them from the oven. Once cooled enough to handle, flip the squash boats over, fill with chipotle cauliflower and serve.