Tangy Spiced Delicata Squash (Low FODMAP, SCD, Vegan)
Prep time
Cook time
Total time
Paleo, SCD, Low FODMAP, Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Low thiol
Serves: 2 servings
  • 1 medium delicata squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • ⅛ teaspoon cayenne pepper
  • sea salt & crushed black pepper, to taste
  1. Preheat over to 375 degrees Fahrenheit.
  2. Wash squash skin (because the skin is edible) and cut off stem. Slice squash in half lengthwise. Scoop out the seeds. Cut into ½ inch thick C-shaped slices.
  3. In a medium bowl, combine olive oil, lime juice, cayenne, salt and pepper. Add squash and toss evenly to coat.
  4. Line baking sheet with parchment paper (optional- I do this to avoid my food having direct contact with the metal baking sheet). Transfer squash to baking sheet. Pour any remaining sauce over the squash. Bake 25-30 minutes, flipping half way through.
Monash University has not yet tested the FODMAP content of Delicata Squash. However, I found that during my healing journey, I was able to tolerate small amounts pretty well.
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/tangy-spiced-delicata-squash/