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Pile of roasted delicata squash on a white background.

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
Cook Time:15 minutes
Total Time:20 minutes
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