Description
Roasted Delicata Squash is a simple, delicious side dish that showcases the natural sweetness of this winter squash. With two flavor options – traditional and sweet – this versatile recipe is perfect for any meal.
Ingredients
Scale
Traditional Roast:
- 4 delicata squash
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
Sweet Roast:
- 4 delicata squash
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. This step is crucial as the parchment paper prevents the squash from sticking to the pan, ensuring easy removal and cleanup.
- Prepare the squash: Clean the skin of the squash thoroughly, as it will be consumed. Cut off the ends of each squash and slice them down the middle lengthwise to reveal the pulp and seeds. Use a large spoon to scrape out the seeds.
- Slice and season: Cut the squash into 1/2-inch thick slices. Place the slices in a bowl and add your chosen seasonings and oil. Toss gently to ensure all pieces are evenly coated.
- Arrange and bake: Spread the seasoned squash slices on the prepared baking sheet in a single layer. Bake for 20 minutes, then remove from the oven and carefully flip each piece.
- Finish roasting: Return the squash to the oven and bake for an additional 5 to 10 minutes, or until the squash is fork-tender and golden brown. Serve immediately for the best flavor and texture.
Notes
- Delicata squash skin is edible and becomes tender when roasted, so there’s no need to peel it.
- For a variation, try sprinkling with fresh herbs like rosemary or thyme before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 300
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
