Description
This Roasted Delicata Squash recipe features tender, golden slices of delicata squash seasoned with olive oil, kosher salt, black pepper, paprika, and fresh thyme. Perfect as a flavorful side dish, the squash is simply roasted to bring out its natural sweetness and mild nuttiness.
Ingredients
Scale
Delicata Squash
- 2 Delicata Squash
Seasoning
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Paprika
- 3 sprigs fresh thyme, finely diced
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting.
- Prepare the Squash: Cut each delicata squash in half lengthwise and scoop out the seeds using a spoon. Then slice the squash halves into 1/2 inch half-moon pieces, leaving the skin on.
- Toss with Seasoning: Place the squash slices into a large mixing bowl. Add olive oil, kosher salt, ground black pepper, paprika, and finely diced fresh thyme. Toss everything together until the squash is evenly coated.
- Arrange on Baking Sheet: Spread the seasoned squash pieces flat on a parchment-lined baking sheet, ensuring they are not overlapping. Use two pans if necessary to avoid crowding.
- Roast the Squash: Roast in the preheated oven for 45 minutes or until the squash is tender and golden, stirring halfway through if desired for even cooking.
- Serve: Remove from the oven, transfer the squash to a serving dish, and serve immediately while warm.
Notes
- Delicata squash skin is edible when roasted, so no need to peel.
- If you prefer a spicier flavor, add a pinch of cayenne pepper with the paprika.
- Use fresh thyme for the best flavor, but dried thyme can be substituted (use about 1 teaspoon dried).
- For even roasting, make sure the squash pieces are not overcrowded on the baking sheet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
