Roasted Delicata Squash
This roasted delicata squash recipe is an easy fall or winter side dish that only takes a few minutes to prepare. It’s perfect for Thanksgiving and Christmas, but equally at home on your weeknight recipe rotation list.
Servings 6 servings
Calories 72kcal
Cost $4
Ingredients
- 2 delicata squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon Fresh ground black pepper to taste
Instructions
- Remove the stem from the squash. Use a sharp knife to cut the squash in half.
- Scoop out the seeds with a large spoon.
- Cut the squash halves into 1-2-inch wide slices. Lay the squash slices on the sheet pan in a single layer. Drizzle with olive oil.
- Season with salt, pepper, and any other spices you’d like. Roast in a 350°F oven until the edges are caramelized and the meat is tender.
Notes
How to Store Leftovers
Store leftover squash in an airtight container in the fridge for 3-4 days. If the skin is removed, mash the squash meat and freeze it for use in breads and baking.
Nutrition
Calories: 72kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 531mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2065IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg