Description
Experience the sweet, caramelized goodness of delicata squash with this effortless roasting method. Because the skin is thin and edible, you skip the peeling process entirely, allowing the squash to soften into a creamy, tender delight. Enhanced with a hint of maple syrup and dried thyme, these roasted half-moons create a perfect golden-brown exterior that is ideal for a healthy weeknight side dish or a sophisticated addition to any autumn feast.
Ingredients
2 large delicata squash
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash the exterior of the squash thoroughly.
Slice both ends off the squash to create flat surfaces.
Cut the squash in half lengthwise and scrape out the seeds and pulp with a metal spoon.
Slice the halves into 1/2-inch thick half-moon shapes.
Toss the slices in a large bowl with olive oil, maple syrup, salt, pepper, and thyme.
Arrange the squash in a single layer on a parchment-lined baking sheet.
Roast for 25 minutes, flipping halfway through, until golden brown and tender.
Notes
No need to peel the skin as it softens perfectly when roasted. You can substitute acorn squash if preferred, though it will need to be peeled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Trending
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 145
- Sugar: 6g
- Sodium: 480mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
