Roasted Delicata Squash
Serves 4 as a side
This roasted delicata squash recipe is a delicious fall side dish! The squash is sweet and creamy, with skin so thin you don't have to peel it. I make it on repeat while delicata squash is in season in early to mid fall.
Ingredients
- 2 medium delicata squash
- 1 tablespoon extra-virgin olive oil
- Heaping ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a sharp knife to slice the squash in half lengthwise, then use a spoon to scoop out the seeds. Place each half cut side down and slice it into ½-inch-thick slices.
- Place the squash on the baking sheet. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat. Spread evenly on the baking sheet.
- Roast for 20 to 30 minutes, or until the squash is tender and browned underneath. Season to taste and serve.