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

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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.

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Delicata Squash, Squash

Season: Fall

Servings: 2 servings

Calories: 139kcal

Author: Krista Harris

Ingredients

• 1 Delicata squash
• Olive oil
• Salt and pepper
• Za'atar, optional

Instructions

1. Preheat oven to 450°F and place a large baking sheet in it.
2. 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.
3. 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