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Roasted Delicata Squash on a white platter.
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Roasted Delicata Squash

Oven-roasted delicata squash with grated parmesan, garlic, and fresh herbs. This easy squash makes a great vegetable dish for family dinners or holiday meals.
Course Vegetable
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 81kcal
Author Kathy Berget

Equipment

  • Cookie Sheet
  • Parchment paper

Ingredients

  • 1 Delicata Squash
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 teaspoon fresh rosemary chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 tablespoons Parmesan freshly grated
  • 1 teaspoon fresh parsley chopped
  • 1 pinch Maldon sea salt optional
US Customary - Metric

Instructions

  • Preheat oven to 415°F.
  • Wash and dry the outside of the squash. Slice off the ends and then slice the squash in half lengthwise. Slice each half into ½ inch half-moon slices.
    1 Delicata Squash
  • Place sliced squash in a bowl. Drizzle with olive oil. Then add garlic, rosemary, salt, and pepper. Toss to coat.
    1 tablespoon olive oil, 1 clove garlic, 1 teaspoon fresh rosemary, ¼ teaspoon salt, ⅛ teaspoon pepper
  • Place squash on a baking sheet lined with parchment paper so each slice is laying flat.
  • Grate Parmesan cheese over each slice.
    2 tablespoons Parmesan
  • Bake in preheated oven for 20-25 minutes until the squash is soft and tender and nicely browned.
  • Remove from oven. Top with freshly chopped parsley and a sprinkle of coarse sea salt.
    1 pinch Maldon sea salt, 1 teaspoon fresh parsley
  • Serve hot.

Notes

  • Try to slice the squash into pieces that are similar in size.
  • Add as much Parmesan cheese as you'd like to each slice.
  • If not using parchment paper, add olive oil to the baking sheet before adding the squash. This will help prevent the squash from sticking to the baking sheet.
  • The bottom of the squash will also brown. No need to flip while cooking.
  • This recipe is easy to double. Just be certain not to overcrowd the pan. Leave a bit of space between each slice on the baking sheet.
  • If using dried herbs, use ¼ the amount called for. Dried herbs are more intense in flavor, so you don't need as much.

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 200mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1571IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 1mg