Roasted Delicata Squash

Thick rings of Roasted Delicata Squash will be an impressive side dish on your Thanksgiving table. There is a rich, delicious crust of caramelized goodness on every slice that tastes just amazing. Roasting the squash in a hot oven brings out the sugar in the flesh and caramelizes the slices. The firmer texture of the skin compliments the sweet, velvety texture of the squash.

4.84 from 30 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 94kcal

Author: Pat Nyswonger

Ingredients

2 tablespoons olive oil
3 pounds Delicata squash
½ teaspoon salt flakes
¼ teaspoon freshly ground white or black pepper
2 teaspoons brown sugar optional

To Finish

Salt flakes for garnish optional--see Notes
2 tablespoons chopped fresh parsley
1 to 2 Rosemary sprigs chopped

Instructions

Preheat oven to 450°F.
Lightly spray 2 large nonstick baking sheets with oil.
Wash the squash under the cold water tap to remove any soil particles, pat dry.
With a sharp knife, trim ¼-inch off the ends of each squash and cut across into 1-inch slices/rings.
Using a serrated knife, grapefruit spoon or paring knife scrape around the inside of each ring, removing the seeds and membranes.
Add the slices to a large bowl or a closable plastic bag and drizzle olive oil over them making sure each slice is coated with the oil. Add the salt and pepper. If desired, add the brown sugar. Toss with the squash to coat well.
Lay the slices flat on the prepared baking sheets and bake in the center of the oven until you see light caramelizing around the bottom edges, about 15-18 minutes, flip the slices and roast another 5-10 minutes.
Remove from the oven and transfer to a serving plate, garnish with the salt flakes, chopped parsley and rosemary.

Notes

A light spray of non-stick oil on the baking sheet will prevent the squash slices from sticking when they caramelize.
Drizzle just enough oil over the slices to have a thin coating on both sides of the slices. Too much oil will cause the to 'fry' rather than roast.
Alternatively to the drizzle and toss method, place the slices on the baking sheet and brush the oil lightly on each slice, flip and brush the other side.
Space the slices in one layer and not too close together. They should not overlap or be too close together or they will end up steaming.
The additional salt flakes are optional as they are mostly for garnishment.
The brown sugar is optional but will intensify the caramelization of the squash.