The flavor of this roasted delicata squash is luxurious and flavorful, without the need to mask or enhance it with sugars or sauces.
A touch of olive oil and a dusting of chopped, fresh rosemary impart a fragrant aroma and allow the natural sweetness of the squash to shine.
If you’ve never cooked delicata squash before, you’re in for a treat – it is one of the easiest winter squashes to work with.
As its name suggests, this mild winter squash has a delicate skin that doesn’t require peeling and can even be eaten.
Similar in flavor to butternut squash or acorn squash, delicata squash has a creamier texture, which is why many prefer it to its more famous cousins. Try substituting delicata squash in your favorite winter recipes.
Rosemary Roasted Delicata Squash
This recipe for Rosemary Roasted Delicata Squash is flavorful and makes an easy Thanksgiving side dish.
- Parchment paper
- 2 lbs. delicata squash cut in half lengthwise, seeds removed, sliced into ½-inch wedges
- 1 Tbsp. + 1 tsp. olive oil
- 2 Tbsp. finely chopped fresh rosemary
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
Preheat oven to 425°F.
Line large baking sheet with parchment paper. Set aside.
Combine squash, oil, rosemary, salt, and pepper in a large bowl; toss gently to blend.
Place squash evenly on prepared baking sheet. Bake for 23 to 28 minutes, turning once, until tender.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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