Roasted delicata squash is a quick and tasty side dish to prepare in the fall. The squash is slightly sweet and pairs well with chicken, beef, or pork. You can also eat them as a snack. The best part is that they don't need to be peeled and they are easy to cut.
- 1 Delicata squash (should weigh about 1 pound)
- 1/2 tablespoon olive oil
- 1/4-1/2 teaspoon kosher salt
- Preheat oven to 425°F.
- Line a sheet pan with foil or spray with cooking spray.
- Wash the squash with a vegetable brush under cool running water.
- Cut the squash in half width-wise and then cut the halves lengthwise.
- Scoop out the seeds with a metal spoon or, if you have one, a grapefruit spoon.
- Slice the squash into 1/2 inch slices. They will look like half-moons.
- Place the squash in a bowl or on the sheet pan. Dizzle it with olive oil and season the squash with salt. Toss well.
- Distribute the slices on the sheet pan, making sure to leave at least 1/2 inch space between the pieces.
- Place sheet pan in the oven and roast for 8-10 minutes. Using tongs, flip the slices over and roast another 5-8 minutes until the pieces are lightly browned (caramelized) and are easily pierced with a sharp knife.
- Serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
1. Be sure not to crowd the squash slices on the pan, or they will steam instead of roasting.
- Serving Size: servings
- Calories: 60
- Sugar: 3 g
- Sodium: 155 mg
- Fat: 3.5 g
- Trans Fat:
- Carbohydrates: 9 g
- Protein: 1 g
Keywords: delicata squash, roasted vegetable, fall vegetable, festive meal, thanksgiving