Description
This Roasted Delicata Squash recipe is a simple and delicious way to enjoy a naturally sweet and tender squash with minimal prep. Seasoned with olive oil, sea salt, black pepper, garlic powder, and an optional smoky paprika, the squash is roasted to golden perfection and served warm, making it an ideal fall side dish that’s both vegan and gluten-free.
Ingredients
Scale
Squash
- 2 medium delicata squash, halved lengthwise and seeds removed
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the squash: Slice the delicata squash halves into 1/2-inch thick half-moon shapes, keeping the skin on, as it becomes tender during roasting and is edible.
- Toss with seasoning: Place the squash slices in a large bowl and drizzle with olive oil. Add sea salt, black pepper, garlic powder, and smoked paprika if using. Toss everything together until the squash is evenly coated in the oil and spices.
- Arrange for roasting: Spread the seasoned squash slices in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
- Roast the squash: Roast in the preheated oven for 20 to 25 minutes, flipping the slices halfway through cooking to encourage even browning and tenderness.
- Serve warm: Once the squash is golden brown and tender, remove from the oven and serve immediately. Optionally, drizzle with maple syrup or sprinkle with Parmesan cheese for extra flavor.
Notes
- Delicata squash skin is tender and edible after roasting—no need to peel.
- For a touch of sweetness, drizzle the roasted squash with maple syrup before serving.
- Add a sprinkle of Parmesan cheese for added flavor and richness.
- Ensure squash slices are spread out without overlapping to roast evenly and get crispy edges.
