Simple Roasted Delicata Squash

Name: Simple Roasted Delicata Squash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1-2 tbsp olive oil; 1 medium to 2 small delicata squash; sprinkle of salt; sprinkle of garlic powder (¼ tsp to ½ tsp); sprinkle of paprika (¼ tsp to ½ tsp) paprika; tahini drizzle and pomegranate seeds (optional)

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Delicata squash is one of my favorite fall seasonal vegetables. If you’re looking for a simple way to make then I recommend this simple roasted version that I make weekly whenever I can find them at my farmers market or grocery store. If you have never tried this type of squash, it has a thinner skin that is edible and is a bit on the sweeter side. After I roast my delicata slivers, I top it with a tahini drizzle and pomegranate seeds (also in season in the fall/winter) for the most flavorful combination. Enjoy this recipe as a side dish or top your salad with them for added veggies.

For this recipe, you will need:

Olive Oil: I like to use EVOO (extra virgin) because it’s not refined or processed
Delicata Squash
Salt
Garlic Powder
Paprika
Tahini
Pomegranate Seeds: These are optional but they add a nice citrus flavor to the recipe

Tips:

Use any leftovers on salads the next day
Look for a squash that is yellow in color with green stripes – having this color means it’s ripe

How to Store:

Store in a sealed airtight container in the refrigerator for up to 3 days

Other easy vegetable recipes to try:

Easy Honey Ghee Carrots

Maple Balsamic Brussels Sprouts with Apples + Pecans

Air Fryer Greek Style Lemon Potatoes

Simple Roasted Delicata Squash

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Prep Time 5

Cook Time 30

Total Time 35

Course Side Dish

Servings 2

Ingredients

1-2 tbsp olive oil
1 medium to 2 small delicata squash
sprinkle of salt
sprinkle of garlic powder (¼ tsp to ½ tsp)
sprinkle of paprika (¼ tsp to ½ tsp) paprika
tahini drizzle and pomegranate seeds (optional)

Instructions

Preheat the oven to 375 F degrees and line a baking tray with parchment paper.
Cut delicata squash in half lengthwise and scoop out the seeds.
Cut each piece into ½ inch thick half moons.
Add delicata to the baking tray, lightly brush with olive oil on each side, sprinkle with spices and mix together well.
Cook the squash for 30-35 minutes, flipping 5 minutes before they are done to crisp on the other side.
Remove the tray from the oven and drizzle with tahini and pomegranate seeds (optional) and ENJOY!