Roasted Delicata Squash
Our super easy Roasted Delicata Squash recipe is a delicious side dish made with only 5 simple ingredients! Perfect for easy weeknight dinners!
Ingredients
- 2-3 medium delicata squash
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup parmesan cheese freshly grated
- 1/4 cup fresh sage thinly sliced
Instructions
- Prep: Preheat oven to 425℉. Line a large baking sheet with parchment paper.
- Cut Squash: Use a sharp knife and cutting board to remove both ends of 2-3 medium delicata squash. Then cut the squash in half, lengthwise. Use a spoon to scoop out the seeds and membranes on the inside of each half. Place the hollowed out squash halves on the cutting board and cut into 1/2 inch thick slices, moving from one end to the other (they will look like half moons).
- Prep Squash: Place the squash slices on the parchment-lined baking sheet in a single layer, drizzle with 1 tablespoon extra virgin olive oil and season with 1/2 teaspoon kosher salt and 1/8 teaspoon ground black pepper, toss to coat. Top with 1 cup parmesan cheese and 1/4 cup fresh sage evenly.
- Bake: Move the entire sheet pan to the preheated oven to bake for 13-18 minutes or your desired softness.
- Serve: Serve with any of your favorite main dish recipes!
Notes
- Dairy Free: simply omit the parmesan cheese or use a dairy free alternative.
- How to Cut Delicata Squash: for more info, check out our step-by-step tutorial on how to cut delicata squash!
- Storage: feel free to store leftover squash in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 69kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 233mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 1mg
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