Roasted Delicata Squash 2 Ways

Have you ever had delicata squash? It’s one of those foods that is highly under-rated. It’s SO good and ridiculously easy to make. The skin is thin and much softer than the skin of a butternut squash or acorn squash so you can just leave the skin on and eat it whole. That makes the cooking process a lot easier which I’m a fan of! Today I’m giving you TWO different options for roasting your delicata squash: a sweet delicata squash recipe and a savory delicata squash recipe.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 183 kcal per serving

Ingredients

2 - delicata squash
2 tablespoons - olive oil
½ tsp - dried rosemary or thyme
¼ tsp - dried sage
¼ tsp - garlic powder
½ tsp - Salt
Pepper
2 tablespoons - grated parmesan
2 tablespoons - olive oil
1 tbsp - maple syrup
2 tablespoons - brown sugar
¼ tsp - cinnamon
1 pinch - salt

Instructions

Pre-heat the oven to 400 degree F.
Slice the stem and the bottom off of the squash and discard. Leaving the skin on, cut the squash in half long ways and then slice half moon pieces that are roughly 1/2 inch thick.
Place the squash on a large baking tray. Toss the squash with the remaining ingredients from EITHER the herb recipe or the sweet recipe. Toss until combined and then spread the squash out evenly on the tray.
Bake for 15 minutes, flipping the pieces over after about 8 minutes.
Let cool slightly and ENJOY!

Nutrition