Roasted Delicata Squash (Edit recipe)

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For the longest time, I was so intimidated by this cute little squash, but I’m so glad we gave it a try! I love how simple the preparation is—it really lets the squash shine on its own. My four year old couldn't stop devouring them. And yes, when the delicata squash is roasted like this, the skin stays on, and it’s tender and perfectly delicious to eat! No peeling required, making it even easier to enjoy.

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PREP TIME

5 minutes

COOK TIME

35 minutes to 40 minutes

INGREDIENTS

6

Serves: 4

Ingredients

1 whole Delicata Squash
2-3 Tbsp Olive Oil
1/4 tsp Garlic Powder
1/4 tsp Salt, increase to 1/2 tsp for larger squash
1/8 tsp Black Pepper
Parsley, Flat Leaf, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 425°F.
Wash the outside of the delicata squash and dry it thoroughly.
Cut off the ends and slice the squash lengthwise, keeping the skin on.
Use a spoon to scrape out the seeds, then cut into 1/2-inch slices.
In a medium mixing bowl, toss the sliced squash with olive oil, salt, pepper, and garlic powder until fully coated.
Lay the squash in a single layer on a parchment-lined baking sheet, ensuring the slices do not overlap.
Roast for about 20 minutes, or until the first side is slightly touching the pan. Flip the slices and roast for another 10-15 minutes, until both sides are golden and the squash is tender.
Flip the slices and roast for another 10-15 minutes, until both sides are golden and the squash is tender (including the skin!).
Remove from the oven, garnish with fresh parsley, and enjoy as a side dish or a snack!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	70
Fat:	7 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	134 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.