Roasted Delicata Squash

This roasted delicata squash recipe is an easy-to-make, fall side dish! Perfect for weeknight meals, dinner parties, and special occasions like Thanksgiving.

5 from 8 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Author: Emily Wilson

Ingredients

2 Delicata Squash
2 tablespoons Olive Oil
1 teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
¼ teaspoon Paprika
3 sprigs fresh thyme finely diced

Instructions

Preheat oven to 400 degrees F.
Cut the delicate squash in half (lengthwise), then scoop out the seeds using a spoon. Slice the squash into ½ inch half-moon pieces, leaving the skin on the outside.
Place the chopped squash into a large mixing bowl and toss with the olive oil, salt, pepper, paprika, and thyme.
Lay flat on a parchment-lined baking sheet. The squash should not be on top of each other, so if your sheet pan is not large enough, use two pans.
Roast in the oven for 45 minutes, until the squash is soft and golden.
Remove the squash from the oven and plate them on a large serving dish. Serve immediately.

Notes

Cooking Tips - Lay the squash in a single layer across the baking sheet. They won't get a nice, crispy layer if they're on top of each other.

Refrigerate - leftover squash can be saved for up to 4 days in the refrigerator in an airtight container.

Reheat - Warm squash in the oven or a toaster oven as microwaving them will make them mushy.

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