Roasted Delicata Squash
Delicata squash starts hitting the markets in late summer and continues on through fall. I love the flavor of this squash when it’s roasted. It needs nothing more than olive oil, salt and pepper, but a little za’atar spice makes it even better.
Roasted Delicata Squash
This roasted delicata squash recipe highlights the natural sweetness of this fall favorite. With just olive oil, salt, pepper, and an optional touch of za’atar, it’s a simple and flavorful side.
Ingredients
- 1 Delicata squash
- Olive oil
- Salt and pepper
- Za'atar, optional
Instructions
- Preheat oven to 450°F and place a large baking sheet in it.
- Cut the ends off the squash and cut in half lengthwise. Scoop out and discard the seeds and any stringy fibers. Cut into ¾–1-inch slices and toss in a large bowl with olive oil, salt and pepper, adding a sprinkle of za’atar if you like.
- Carefully add the squash to the hot pan and roast for 10–15 minutes, or until caramelized and browned. Great served hot or room temperature. Leftovers can be stored and eaten cold the next day on salads.
Nutrition
Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3096IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 1mg
