Simple Roasted Delicata Squash
This easy roasted delicata squash recipe is buttery, tender, and full of flavor. No peeling required! A simple fall side dish that pairs with almost anything.
Ingredients
- 2 delicata squash, washed and dried
- 2 tbsp butter unsalted
- 1 tsp salt
- ½ tsp pepper
Instructions
- Adjust oven rack to the lowest position and preheat oven to 425°F.
- Trim both ends off each delicata squash.
- Stand one squash upright on the larger cut side and slice it lengthwise down the center to create two even halves. Repeat with the second squash.
- Use a spoon to scrape out and discard the seeds and fibrous flesh.
- Place all four squash halves cut-side down on a cutting board. Slice each half crosswise into 1-inch-thick pieces.
- Transfer squash slices to a large bowl.
- Add melted butter, salt, and black pepper, and toss until evenly coated. (This is a great place to add additional seasonings if desired.)
- Arrange squash slices on a rimmed baking sheet, spacing them evenly around the perimeter.
- Roast until the bottoms are golden brown, about 12 minutes.
- Flip each slice using tongs and return to the oven.
- Continue roasting until the second side is golden and tender, about 10 more minutes.
- Remove from the oven, transfer to a serving platter, and serve warm.
Notes
- Delicata squash skin is edible - no peeling required.
- Try adding cinnamon, smoked paprika, garlic powder, or Parmesan cheese for flavor variations.