Roasted Delicata Squash
A simple yet flavorful roasted delicata squash recipe with olive oil, herbs, and caramelized edges. Perfect as a fall side dish or holiday favorite.
Equipment
- Cutting board
- Sharp knife
- Baking sheet
- Parchment Paper
Ingredients
- 2 delicata squash sliced into half-moons
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- fresh thyme or rosemary optional, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut delicata squash in half lengthwise, scoop out seeds, and slice into 1-inch half-moons.
- Toss squash slices with olive oil, salt, pepper, and herbs if using.
- Arrange in a single layer on the baking sheet, ensuring slices don’t overlap.
- Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Serve warm, garnished with fresh herbs or a drizzle of balsamic glaze.
Notes
No need to peel delicata squash—its skin becomes tender when roasted. Try adding chili flakes or a sprinkle of parmesan for variation.