Description
Sweet, nutty, and perfectly crisped, this Roasted Delicata Squash is a fall favorite. No peeling needed, just slice, season, and roast for a delicious side dish that pairs well with almost anything.
Ingredients
Scale
- 2 medium Delicata Squash
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Paprika (optional)
- 1 tablespoon Fresh Herbs (like thyme or parsley), chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash squash, cut in half lengthwise, and remove seeds. Slice into 1/2-inch thick half-moons.
- Place slices in a mixing bowl and toss with olive oil, salt, pepper, garlic powder, and paprika.
- Spread squash in a single layer on the baking sheet, ensuring pieces don’t overlap.
- Roast for 20–25 minutes, flipping halfway, until golden and crispy on the edges.
- Sprinkle with fresh herbs and extra salt if needed. Serve warm.
Notes
- For extra crispiness, avoid overcrowding the pan.
- Add a drizzle of maple syrup before roasting for a sweet-savory twist.
- Store leftovers in the fridge for up to 4 days.
- Reheat in the oven to regain crisp edges.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted delicata squash, vegan side dish, fall vegetables, easy squash recipe, oven roasted