Is this THANKSGIVING TREASON? Probably. But it’s so delicious, you won’t care.

At this year’s FRIENDS-GIVING, your vegan friends should feel comfortable at the table; and this totally plant based ROASTED DELICATA SQUASH recipe is just the ticket to bring Holiday harmony to your home. And honestly, everyone will love this delicious side dish - and that doesn’t necessarily mean dinner is filled with Thanksgiving treason.

totally vegan ROASTED DELICATA SQUASH

Serves: 4 to 6 | Prep, cook time: 45 minutes

INGREDIENTS

1½ to 2 pounds delicata squash

2 tablespoons olive oil

1 teaspoon salt, plus more to taste

2 to 3 dried chiles de árbol

⅓ cup unsweetened dried, shredded coconut

1 small garlic clove, peeled

1 teaspoon coconut oil

¼ teaspoon mustard seeds

1 sprig fresh tarragon leaves (or lemon or lime leaves)

Whole lemon

TECHNIQUE

Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately ½-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.

In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, remove chiles from water, then add. Grind, until the chiles are in small but still-visible red pieces.

In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and tarragon leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.