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5
from 1 vote
Roasted Delicata Squash
Delicata squash roasted in the oven with butter is delicious with this simple salt, pepper and garlic seasoning.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
130
Author:
Candace
Equipment
Baking tray
Parchment paper
Ingredients
2
delicata squash
any size*
2
Tablespoons
butter
melted
1
teaspoon
garlic powder
optional
½
teaspoon
kosher salt
¼
teaspoon
freshly ground black pepper
fresh thyme
or parsley, optional garnish
Instructions
Preheat oven to 400°F. Prepare a baking tray with parchment paper (if using).
Wash each squash and cut in half lengthwise. Use a spoon to remove seeds. Cut halves in 1 inch slices and add to a large bowl.
Add melted butter, garlic powder(if using), salt, and pepper to squash. Toss and place on baking sheet.
Bake for 25-30 minutes, flipping after 15 minutes.
Garnish with thyme if desired, and serve.
Notes
Store uncut squash in a cool dry place for up to 3 months. No need to refrigerate.
*In this recipe, delicata squash that were about ¾ pound each and took 25 minutes to bake.
Adjust roast time to the size of squash. Larger delicata squash will take longer to roast than smaller ones since the flesh is thicker.
This versatile squash can be served warm or at room temperature!
Refrigerate leftovers in a covered container for 4-5 days.
Freeze cooked and cooled squash in freezer bags or containers for 3-4 months.
Frozen delicata thaws quickly. Perfect for last minute side dishes, or added to other recipes.
Nutrition
Calories:
130
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
345
mg
|
Potassium:
805
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
3272
IU
|
Vitamin C:
28
mg
|
Calcium:
66
mg
|
Iron:
1
mg