Roasted Delicata Squash
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Roasted Delicata Squash
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Delicata squash will be your new favorite EASY fall/winter vegetable! This roasted delicata squash recipe is sweet, nutty, velvety, with buttery caramelized flavor that’s delicious plain or fabulous on salads! The squash is a breeze to prepare with a manageable size, edible skin (no need to peel!), and super easy-to-slice.
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Ingredients
- 2 pounds delicata squash (2 medium squash)
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1/2 tablespoon pure maple syrup (or sub brown sugar)
- 1 teaspoon balsamic vinegar
- 1/2 tsp EACH salt, ground cinnamon
- 1/4 teaspoon pepper
- 1/8 tsp EACH paprika, garlic powder, dried thyme (or sub rosemary for thyme)
- Pinch cayenne pepper (optional for heat)
Instructions
- Prep: Preheat oven to 400°F. Line a baking sheet (13x18) with parchment paper for easy cleanup.
- Wash and trim: Wash and dry the outside of the squash. Trim off both ends.
- Halve and remove seeds: To slice the squash in half lengthwise, I find it easiest to stand it straight up on the cutting board, then slice top to bottom. Scrape out the seeds.
- Make rings: Place squash cut side down on a cutting board. Cut slices ¾-inch thick.
- Glaze squash: Whisk all of the remaining ingredients together in a large bowl (large enough to fit squash). Taste and adjust as desired – make it sweeter with additional sugar/syrup or tangier with additional balsamic. Add sliced half rings and gently stir to evenly coat.
- Roast: Add the squash slices to prepared baking sheet in a single layer without touching (reserve any remaining glaze). Bake for 15 minutes, then brush the tops of the squash with remaining glaze. Flip over, and bake an additional 15-20 minutes depending on desired tenderness/caramelization.
Notes
- Spread the frozen or thawed delicata half moons on a baking sheet in a single layer Bake at 375 degrees F for 10-15 minutes or until thoroughly warmed, flipping halfway through.
- Storage: Let roasted delicata squash cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days.
- To freeze: Place roasted, cooled slices on a baking sheet in a single layer and flash-freeze for 1-2 hours, until solid. Transfer the half-moons to a freezer-safe, airtight container or zip-top bag, removing as much air as possible before sealing. Label the container with the date and store in the freezer for up to 3-4 months.
- To reheat in the oven: Spread the frozen or thawed delicata half moons on a baking sheet in a single layer Bake at 375 degrees F for 10-15 minutes or until thoroughly warmed, flipping halfway through.
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