Roasted Delicata Squash
Tender, caramelized Roasted Delicata Squash is an absolutely delicious side dish that is so easy to make! The beautiful pin-striped skin is edible so there's no peeling required. Perfect for the holidays or any fall-inspired menu.
Servings: 6
Calories: 81kcal
Ingredients
- 1 medium delicata squash approximately 1 ½ pounds
- 2 tablespoons butter melted (or olive oil for dairy-free)
- 1 tablespoon pure maple syrup or honey
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F. with an oven rack in the bottom ⅓ of the oven (I had mine two settings up from the bottom). Coat a large rimmed baking sheet with nonstick cooking spray.
- Slice the ends off the squash and then slice it in half, lengthwise. Use a spoon to scrape out the seeds and stringy bits. Slice each half into ½- to ¾-inch thick pieces and place them in a bowl. Drizzle with the melted butter and maple syrup and season with the salt and a little pepper. Toss to coat and then spread over the prepared baking sheet.
- Roast for 10 to 12 minutes, or until browned on one side. Remove the baking sheet from the oven and use tongs to flip the pieces over. Return to the oven and roast for an additional 8 to 10 minutes or until nicely browned on both sides and fork tender.
Notes
Optional Add-Ins
You can add additional seasonings like a touch of cinnamon, fresh thyme, parsley, or other herbs, if you'd like. My preference is to keep it simple so the flavor of the delicata squash shines through.
Nutrition
Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 406mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1667IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg