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
Scale
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.
