This roasted delicata squash was surprisingly easy to make and chop. For safety reasons, I oftentimes steam my squashes first before I chop them, but that wasn’t necessary for delicata squash. In fact, it was surprisingly easy to roast it with a little olive oil and sea salt and the result was a delicious easy side that I plan on making again. I love how the skin is edible so you don’t have to peel it either.
I would throw these in a fall roasted vegetable salad, it would also be very easy to make a sauce and dip them like fries. I’ve seen a lot of recipes that add brown sugar, maple syrup and cinnamon like sweet potatoes, so it would be really easy to get creative and make it your own.
Roasted Delicata Squash
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 2
Ingredients
- 1 delicata squash
- 2 tbsp extra virgin olive oil
- ¼ tsp sea salt
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Chop delicata squash and remove seeds from the middle.
- In a large bowl, mix the chopped delicata squash, sea salt and olive oil.
- Line pan with parchment paper, and roast for 20 minutes on each side.