Easy Oven-Roasted Delicata Squash
120kcal
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon garlic powder ¼ teaspoon smoked paprika, or a drizzle of maple syrup
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse and dry the squash, trim both ends, then slice in half lengthwise.
- Scoop out the seeds and stringy pulp with a spoon.
- Cut each half into half-moon slices, about ½ inch thick.
- Arrange the slices on the baking sheet in a single layer, leaving space between them.
- Drizzle with olive oil and toss with salt, pepper, and any optional seasonings.
- Roast for 20–25 minutes, flipping halfway through, until the edges are golden and a fork slides through easily.
Nutrition
Serving1CUPCalories120kcalCarbohydrates20gProtein2gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium590mgPotassium650mgFiber3gSugar6gVitamin A1200IUVitamin C20mgCalcium50mgIron1mg
Notes
- No peeling needed the skin softens fully in the oven and is safe to eat.
- Don't crowd the pan; overlapping slices will steam instead of roast.
- Store leftovers in an airtight container for up to 4 days. Reheat in a 400°F oven for
- 8–10 minutes to bring back the crispy texture avoid the microwave, as it makes the squash soggy.