If you’re looking for a side dish that feels cozy, vibrant, and downright irresistible, the Rosemary Roasted Delicata Squash Recipe is your new best friend. This dish takes the naturally sweet and tender delicata squash slices and elevates them with fragrant fresh rosemary and just the right amount of olive oil, creating crispy edges and a tender center that’s bursting with flavor. Whether you’re serving it alongside a roast or featuring it at your holiday table, this simple recipe transforms humble ingredients into something truly special.
Ingredients You’ll Need
With just a handful of ingredients, this recipe is delightfully straightforward but packs a punch in taste and aroma. Each component plays an essential role in ensuring your Rosemary Roasted Delicata Squash feels balanced and satisfying.
- Delicata squash: Choose a large, firm squash and slice it into half-inch crescent moons for the perfect roast texture.
- Olive oil: This coats the squash, helping to crisp the edges and carry the rosemary’s flavor.
- Fresh rosemary: Chopped finely to release its fragrant oils, it adds a warm, herbal note that complements the sweetness of the squash.
- Kosher salt: Enhances the natural flavors and balances the sweetness with a little savory touch.
- Black pepper: Adds a mild heat and depth, making each bite more interesting.
How to Make Rosemary Roasted Delicata Squash Recipe
Step 1: Prepare and Preheat
Start by placing a large baking sheet in your oven and preheating it to 425 degrees. This ensures the squash begins cooking as soon as it touches the hot surface, giving you beautifully caramelized edges that add great texture.
Step 2: Toss the Squash
In a mixing bowl, gently combine the delicata squash slices with olive oil, freshly chopped rosemary, kosher salt, and black pepper. Be careful not to bruise the squash; you want each crescent moon evenly coated but intact, so every piece roasts perfectly.
Step 3: Roast to Perfection
Arrange the squash pieces on the hot baking sheet in a single layer, making sure there’s space between them to allow for even roasting. Bake for 10 minutes, then flip each piece carefully and roast for another 8 to 10 minutes. This two-step roasting locks in moisture while delivering that delightful golden-brown finish.
Step 4: Final Seasoning and Serve
Once the delicata squash is tender and caramelized to your liking, remove it from the oven. Taste and season with any additional salt or pepper if needed, then serve it immediately while it’s still warm and fragrant.
How to Serve Rosemary Roasted Delicata Squash Recipe
Garnishes
Adding a garnish can elevate your dish from delicious to dazzling. A sprinkle of freshly grated Parmesan or a few chopped toasted nuts, like pecans or walnuts, adds texture and depth. You could also drizzle a little balsamic glaze or a squeeze of fresh lemon juice to brighten the earthy flavors.
Side Dishes
This Rosemary Roasted Delicata Squash Recipe pairs beautifully with a variety of mains. Serve it alongside roasted chicken, grilled pork chops, or even a hearty grain bowl. Its balance of sweet and savory notes complements proteins and greens perfectly.
Creative Ways to Present
For a unique twist, try tossing the roasted squash with cooked quinoa and fresh herbs for a warm salad. Or layer the slices over creamy polenta for a comforting vegetarian plate. The beautiful golden crescents also look stunning arranged on a rustic wooden board for a party platter.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your rosemary roasted delicata squash in an airtight container in the refrigerator. It will keep well for up to 4 days, making it easy to enjoy all week long without losing that delicious flavor.
Freezing
While it’s best eaten fresh, you can freeze the squash if needed. Spread the roasted pieces in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags. When frozen properly, it’s good for up to 2 months, preserving those herbal notes and sweet undertones.
Reheating
To reheat, place the squash on a baking sheet and warm it in a 350-degree oven for 8–10 minutes until heated through and slightly crisp again. Avoid microwaving if you want to keep that perfect roast texture.
FAQs
Can I use dried rosemary instead of fresh?
You can, but fresh rosemary offers a brighter, more vibrant flavor that really makes this dish shine. If you use dried, use about half the amount since it’s more concentrated.
Is delicata squash the best choice for roasting?
Delicata squash is ideal because of its tender skin, which doesn’t require peeling, and its naturally sweet flesh that caramelizes beautifully. Other winter squashes are good but may need peeling and different cooking times.
Can I roast this squash at a lower temperature?
Roasting at 425 degrees creates a caramelized crust and tender inside quickly, but if you prefer, 400 degrees works too—just add a few extra minutes to the roasting time.
What can I do if I don’t have kosher salt?
Regular table salt can be used in a pinch, but kosher salt is preferred because it’s coarser and easier to manage for sprinkling and seasoning during cooking.
Is this recipe suitable for vegans?
Absolutely! Just stick to olive oil and fresh rosemary, and skip any garnishes like cheese to keep it vegan-friendly and still absolutely delicious.
Final Thoughts
You really can’t go wrong with this Rosemary Roasted Delicata Squash Recipe. It’s quick, simple, and impressively flavorful—a perfect way to bring a little cozy sophistication to your table any night of the week. Give it a try and watch how this comforting dish becomes a staple in your cooking rotation.
Print
Rosemary Roasted Delicata Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and flavorful recipe featuring Delicata squash roasted with fresh rosemary and olive oil, resulting in a tender yet slightly crispy side dish perfect for any meal.
Ingredients
Ingredients
- 1 large Delicata squash, halved, seeded, and sliced into 1/2 inch crescent moons
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons chopped fresh rosemary
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Place a large baking sheet in the oven and preheat to 425 degrees Fahrenheit. This ensures the pan is hot for roasting, helping achieve the squash’s crispy edges.
- Toss Ingredients: In a bowl, gently combine the sliced Delicata squash with olive oil, chopped fresh rosemary, kosher salt, and black pepper. Make sure all slices are evenly coated for consistent flavor.
- Arrange and Roast: Lay the squash pieces in a single layer on the preheated baking sheet. Bake for 10 minutes, then flip the slices to allow even cooking, and roast for an additional 8 to 10 minutes or until tender and nicely browned to your preference.
- Season and Serve: Remove from oven and adjust seasoning with additional kosher salt and pepper if desired. Serve immediately for the best flavor and texture.
Notes
- Delicata squash skin is edible and softens when roasted, so no need to peel.
- For a stronger rosemary flavor, lightly crush the rosemary before chopping.
- Use a hot baking sheet to help achieve caramelization on the squash slices.
- Can be served as a side dish or added to salads and grain bowls.
- Adjust roasting time slightly depending on the squash thickness and oven variations.
