Love this easy-to-roast squash — small enough to cut without too much difficulty and easy since you eat the whole vegetable, including the rind. Perfect on salad, on top of grains, or tossed with pasta.
Roasted Delicata Squash
- 1 whole delicata squash
- 1 tsp. maple syrup
- 1 tsp. olive oil
- salt and pepper.
- Preheat oven to 400ºF
- Prepare the squash: cut off the ends and carefully slice in half lengthwise; scoop out the seeds and stringy bits, then flip it over to the flat side down and cut into 1/2 inch slices
- Place slices on baking sheet covered in parchment paper
- Drizzle with maple syrup and olive oil, then generously salt and pepper
- Pick up the corners of the parchment to toss the squash and cover it evenly with the syrup and oil
- Bake for about 20-25 minutes (might depend on thickness of slices) until tender to the fork and slightly browned at the edges. Remove from pan, and serve immediately or let cool to room temperature.
- I think tossing the squash (with oil and syrup) before baking gives it a more even flavor but this is optional; I just pick up the corners of the parchment and toss it, which also avoids an extra bowl
- I have never turned the squash while baking; I like the way it turns out brown on one side.
- if you are opting to roast a different and larger squash like butternut, I heard from a friend that poking it with a fork and baking it whole for 30 minutes will soften it up, making cutting it a much safer activity. Let me know if you try it.
Inspiration for this came from Love & Lemons. Author Jeanine Donofrio often pairs this squash with a greens and grain salad like this Roasted Delicata Squash Kale Salad. I highly recommend her recipes, blog and cookbook.