Roasted Delicata Squash
Recipe from Two Peas and Their Pod
This vegetable side dish is a fall favorite! The squash is easy to prepare (no peeling involved), sweet, tender, and delicious! Serve at Thanksgiving, Christmas, or along side any meal.
Servings: 6
Calories: 90kcal
Ingredients
- 2 medium delicata squash, about 2 pounds
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
- 2 tablespoons pure maple syrup, plus extra for serving
- Garnish: fresh chopped parsley, pomegranate arils, and feta cheese, optional
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
- Wash the squash with water and dry. With a sharp knife, cut off the ends of the squash. Next, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch-thick slices.
- Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
- Roast for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup.
- Return the pan to the oven and bake for 5 to 10 more minutes, or until the squash is tender and golden. Remove from the oven and transfer to a serving platter. If desired, drizzle with a little extra maple syrup and garnish with parsley and pomegranate arils. Serve immediately.
Nutrition
Calories: 90kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 544mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2064IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg