Roasted Delicata Squash Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free, Vegan, Paleo, Whole30, Vegetarian, Low-Carb
Ingredients
Scale
- 2 medium delicata squashes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or rosemary (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Wash the squashes thoroughly. Trim off the ends. Slice each squash in half lengthwise. Use a metal spoon to scoop out the seeds and stringy pulp from the center. Place the squash halves cut-side down on a cutting board and slice them into 1/2-inch thick half-moons.
- Place the squash slices in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and herbs if using. Toss well with your hands or a spatula until every piece is evenly coated.
- Spread the squash slices onto the prepared baking sheet in a single layer. Make sure the pieces are not overlapping; this ensures they roast and crisp up rather than steaming.
- Bake for 20 to 25 minutes, flipping the slices halfway through the cooking time. The squash is done when it is fork-tender and the edges are a deep golden brown.