| OWL Venice

Roasted Delicata Squash

Total TIme: 50 mins | Servings: 6

with herbed wild rice and squash seeds 

Roasted Delicata Squash


  • 3 delicata squash, save the seeds
  • 1 tbsp olive oil
  • 1½ cups wild rice
  • 2 tbsp ghee
  • 4 cups bone broth
  • ½ cup fresh parsley leaves
  • 1 lemon, juiced
  • Sea salt + pepper


  1. Preheat the oven to 425°F. Line a baking sheet with parchment. Cut the squash in half lengthwise and spoon out the seeds. Set the seeds in a bowl off to the side. The continue to cut the squash into small slices.
  2. Add your squash to the baking sheet and drizzle with 1 tbsp of olive and season with salt and pepper. Roast on each side for 10-12 minutes or until golden brown.
  3. Rinse the seeds to remove any fibers from the squash. Add to another baking sheet and drizzle with olive oil and season with salt. Add the seeds to the oven and roast with the squash for about 12-15 minutes.
  4. While the squash is roasting. Make the rice by adding the wild rice to a saucepan with the bone broth, ghee and sea salt. Bring to a boil and then reduce the heat to a simmer and cover for 45 minutes. Remove from the heat and fluff with a fork.
  5. Toss the rice in a bowl with the fresh parsley and top with the roasted squash and squash seeds.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.