Rosemary Roasted Delicata Squash
All shapes and colors of winter squash are bountiful in local markets this time of year, just begging to be roasted. Delicata squash is easily recognized by it’s oblong shape and orange or green stripes. This easy recipe for Rosemary Roasted Delicata Squash tastes like it came from a bygone era when food was simple and delicious.
The flavor and texture of roasted delicata squash is luxurious, without the need to mask or enhance it with sugars or sauces. A touch of olive oil and a dusting of chopped, fresh rosemary impart a fragrant aroma and allow the natural sweetness of the squash to shine. Serve it with any lean protein, atop winter greens, or as a simple side dish for Thanksgiving!
If you have never cooked delicata squash before, you are in for a treat – it is one of the easiest winter squashes to work with. As its name suggests, this mild winter squash has a delicate skin that doesn’t require peeling and can even be eaten! Similar in flavor to butternut squash or acorn squash, delicata squash has a creamier texture, which is why many prefer it to its more famous cousins. Try substituting delicata squash in your favorite winter recipes.
- Parchment paper
- 2 lbs. delicata squash cut in half lengthwise, seeds removed, sliced into ½-inch wedges
- 1 Tbsp. + 1 tsp. olive oil
- 2 Tbsp. finely chopped fresh rosemary
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
Preheat oven to 425°F.
Line large baking sheet with parchment paper. Set aside.
Combine squash, oil, rosemary, salt, and pepper in a large bowl; toss gently to blend.
Place squash evenly on prepared baking sheet. Bake for 23 to 28 minutes, turning once, until tender.