Welcome to Oat Week – Thanksgiving Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour & their Gluten Free Organic Old Fashioned Rolled Oats for these Delicata Squash Crumble Slices!
Woah! I know! Two posts in two days. What is the deal?!
The deal is that Thanksgiving will quickly be upon us, and I couldn’t let you go into this food-centric holiday without knowing that Delicata Squash Crumble Slices are a thing.
And I also couldn’t let you go into Thanksgiving without knowing just how gosh darn thankful I am for you.
Yes, you.
Thank you for reading. Thank you for supporting me. Thank you for inspiring me. Thank you for keeping me accountable. Thank you for making my recipes and sharing them with your families. I can’t even describe to you how unbelievably cool it is to see you guys loving the same recipes that we love.
{pictured above: Thai Peanut Quinoa Rainbow Salad + Thai Peanut Hummus + Roasted Broccoli Quinoa Salad with Honey Mustard Dressing + Fall Butternut Squash Tacos + The Best Damn Gluten Free Vegan Chocolate Chunk Cookies + Vegan Queso Hummus}
You guys make me so very happy. And that’s why I had to sneak one more Thanksgiving recipe that I know you’re going to looooove.
You know a coffee cake or an apple crumble where you have the good stuff on the bottom but the insanely wonderful and delicious crumble on the top? That’s what we’re doing. But we’re doing it…with squash.
Did you think it was possible? I certainly didn’t. Until I started smelling delicious smells from the oven as it was baking. And then again when I took them out of the oven. And then again when I cut into it, bit down, and did a little happy dance.
And the best part? It bakes up in just over 30 minutes! No need to slave over a mixing bowl and the stove on a holiday! Instead, spend it with family and friends! Spend it in front of the TV watching football! Or, let’s be serious…spend it in front of the food table stuffing your face!
The crumble comes together in a split second – you’ll need some oat flour, oats (Bob’s Red Mill is my hands-down fave and super reliable!), maple syrup/honey, coconut oil, and cinnamon. Mix together until crumbly and eat the whole thing before you cook it stuff it inside of your delicata. Then bake, slice, serve. Simple simple simple.
I mean…How cute are these?! I could imagine them being the perfect accompaniment to your Thanksgiving mashed potatoes. Or green beans. Or sweet potatoes. Or pretty much anything. Truth: Mark and I had it on the side of pizza and rice and leftover stuffing. #carbfamily
Enjoy your Thanksgiving, friends! You’ve given me so much to be thankful for this year.
Delicata Squash Crumble Slices
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| Prep: | Cook: | Yield: serves 2-4 | Total: |
You'll love this sweet and cinnamony crumble stuffed inside of a delicata squash! It's the perfect healthy, gluten free, and vegan side for your holiday festivities!
You'll Need...
- 1 tsp. coconut oil
- 1 medium delicata squash, sliced lengthwise and seeds removed
- For the crumble:
- 1/2 cup Bob's Red Mill Gluten Free Oat Flour
- 1/4 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 2 Tbsp. honey or maple syrup, plus more for serving
- 2 Tbsp. solid coconut oil
- 1/2 tsp. cinnamon, plus more for serving
Directions
- Preheat your oven to 400 degrees F. While your oven is preheating, make your crumble. Combine oat flour, oats, honey/maple syrup, coconut oil, and cinnamon in a bowl and mix until combined and crumbly. Set in the fridge.
- Rub the cut sides of the delicata squash with coconut oil. Place delicata squash cut side-down and roast for 10 minutes.
- Remove squash from oven. Carefully flip it over (use an oven mitt!) so that it's now cut side-up, and scoop your crumble inside, dividing evenly amongst the two squash halves.
- Place in the oven to bake for another 20-25 minutes, or until the crumble is golden brown and the squash is fork-tender. Keep an eye on it so that the crumble doesn't burn.
- Remove from oven and allow to cool for 5 minutes and then carefully cut and serve. Top with additional maple syrup/honey and cinnamon if desired.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
Oh my gosh. AMAZING! Delicata’s are my fave squash, and now I’m just drooling over how good this crumble version sounds. Added to my must-make list!
Looks so delicious. Please make these for our Thanksgiving celebration.
Hello,
I am wondering how long can we keep these squash slices? How to keep them fresh? They looked very delicious! (:
Hi! You could probably keep them in the fridge for about a day or two. Just throw them in the oven for a few minutes to reheat!