Delicata squash is one of our favorite things about fall. This stunning vegetable is sweet, soft, and divinely delicious! Our simple recipe should be a staple in your kitchen during the cooler months.
Delicata squash is special because its skin is edible. Even better, when roasted this squash has a creamy and addictive texture that you’ll fall in love with. Simply roasted with some fresh herbs– and of course a dash of maple syrup– the delicata squash turns into disks of heavenly yumminess. Our favorite herbs to use are fresh thyme, rosemary, and sage, chopped finely. And it doesn’t hurt either that the scalloped edges of the squash create a stunningly beautiful treat to match.
Delicata squash is seasonal, so be sure to snatch it up if you come across it at your local farmer’s markets or health food stores. If you can’t find delicata squash, this recipe still works really well for any other varieties of winter squash.
THYME & SAGE ROASTED DELICATA SQUASH
- 2-4 delicata squash, depending on size (~1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 3/4 tsp salt
- fresh cracked pepper
- 1/8 tsp chili flakes
- 1 tbsp chopped thyme
- 1 tbsp fresh sage, finely chopped into ribbons, or rosemary chopped finely
1. Preheat oven to 400 degrees.
2. Rinse off delicata squash well (you will be eating the skin). If there are any hard spots on the squash, you can scrape them off with a butter knife.
3. With a sharp knife, cut delicata cross-wise, into 3/4 inch disks. Scoop out the seeds from the center of the rings, and discard (you can save these and prepare them like pumpkin seeds if you wish!)
4. Arrange the pieces in a single layer in a metal baking tray, and drizzle with olive oil and maple syrup. Sprinkle with garlic powder, salt, pepper, chopped fresh herbs (thyme, rosemary, sage), and chili flakes.
5. Place in oven and roast 10 minutes. Using a spatula or tongs (but be gentle because delicata squash are sensitive) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
6. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes.
7. Top with some additional thyme, sage, rosemary, a little bit of garlic olive oil, and sprinkle of Maldon Sea Salt & fresh-cracked pepper. Enjoy!
Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow
Recipe by: Tara Sowlaty
Photography by: Sasha Young
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