Serves 4 as a side.
This makes a lovely side dish for meat or poultry. Alternately, serve it at room temperature atop lightly dressed salad greens. For either preparation, a garnish of fresh herbs adds sparkle — try chopped cilantro and mint.
1 large or 2 small Delicata squash, washed
1 cup very thinly sliced onion (from half a medium onion)
2 tablespoons olive oil
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons Da Lat Spice
1/4 teaspoon fine sea salt
2 tablespoons brown or coconut sugar
1/2 teaspoon Makrut lime leaf powder
Preheat the oven to 375° and lightly grease a large, rimmed baking tray.
Cut the squash in half lengthwise and remove the seeds, then cut each half crosswise in 1/8” thick slices (about 6 cups total). Put the squash and onion slices into a large mixing bowl.
In a separate bowl, whisk together the oil, vinegar, Da Lat Spice, salt, and sugar, then pour the mixture over the squash and onion slices. Toss to evenly coat the vegetables.
Transfer the vegetables to the baking sheet and spread them in an even, mostly one-slice thick layer. Bake for 20-25 minutes, turning the vegetables once or twice during that time, until the squash is tender and the onions’ tips are well browned.
Dust the Makrut powder over the roasted vegetables and toss gently to combine. Serve warm or at room temperature.
Da Lat Spice has lively, bold notes that complement root vegetables and squash. Delicata squash has a mild, sweet flavor that pairs well with the cassia, cocoa nibs, and pepper in this blend.