Roasted Delicata Squash
This scrumptious Delicata Squash recipe is super easy to make and so tasty ... the perfect fall side dish!
Servings: 4 to 6 servings
Calories: 110kcal
Ingredients
- 2 medium delicata squash (about 2 pounds / 907 grams)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced fresh rosemary
Equipment
Instructions
- Preheat oven to 425 degrees.
- Remove stem end, then cut squash in half (lengthwise). Use a spoon to remove the seeds and any stringy pulp.
- Slice squash about ½-inch thick, then transfer to a baking sheet.
- Drizzle squash with olive oil, then sprinkle with salt, plus about 8 grinds pepper. Mix well.
- Bake squash for until browned on bottom, about 15 to 20 minutes. Flip, then cook for 10 minutes more, or until tender.
- Toss squash with lemon juice, thyme, and rosemary. Adjust seasoning with additonal salt and pepper, if needed.
- Serve hot or at room temperature. Enjoy!
Notes
If you want to keep this recipe super simple, you can skip the lemon juice and / or the fresh herbs.
Check out the info before this recipe card for helpful tips, extra seasoning ideas, serving suggestions, and more!
Nutrition
Calories: 110kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!