Roasted Delicata Squash
Roasted Delicata Squash has a rich, velvety texture and naturally sweet flavor that you’ll absolutely love! Top it off with fresh thyme and goat cheese for a delicious fall side dish that’s sure to impress!
Servings: 4 people
Ingredients
- 1 medium delicata squash
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- ¼ cup goat cheese or feta cheese crumbled
- 1 tablespoon fresh thyme
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Slice off the ends of the delicata squash, then cut it in half lengthwise.
- Scoop out the seeds with a spoon.
- Lay the half delicata squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
- Arrange the slices in a single layer on the prepared baking sheets.
- Pour olive oil over the top of the delicata and sprinkle with all the spices listed on the ingredients section.
- Place the baking sheet in the oven and roast for 20 minutes. Afterward, flip the squash slices and continue roasting for another 10-15 minutes, or until they reach your desired level of browning.
- Place the squash on a serving dish and garnish with cheese and fresh thyme. Enjoy!
Notes
- Thoroughly wash your squash since we’re leaving the skin on.
- Cut the squash into even slices so they all cook at the same rate.
- The cooking time may vary depending on the size of your squash.
- Be careful not to overcrowd the pan or the squash will steam instead of roast.
- You can keep any leftovers in an airtight container in the fridge for up to 4 days. For the best texture, heat the leftovers in the oven at 350°F until they become heated through. I’d avoid the microwave, as it can make the squash a bit soggy.
Nutrition
Serving: 1/4 | Calories: 161kcal | Carbohydrates: 11g | Protein: 3g | Fat: 20g | Cholesterol: 7mg | Sodium: 328mg | Potassium: 46mg | Fiber: 1g