Description
This Roasted Delicata Squash recipe brings out the natural sweetness and tender texture of delicata squash, perfectly seasoned with a blend of olive oil, coconut oil, cinnamon, brown sugar, salt, and pepper. Oven-roasted to golden perfection, the squash retains a delightful crisp edge and soft interior, making it a delicious and healthy side dish for any meal.
Ingredients
Scale
Main Ingredients
- 4 delicata squash
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon fine sea salt
Sweet Seasoning
- 2 tablespoons coconut oil (melted)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper to prevent the squash from sticking during roasting.
- Clean the Squash: Rinse and clean the delicata squash thoroughly since the skin is edible. This step ensures you remove any dirt or residue.
- Prepare the Squash: Cut off both ends of each squash, then slice them lengthwise down the middle to expose the pulp and seeds. Use a large spoon to scoop out and discard the seeds.
- Slice and Season: Cut the squash into 1/2-inch (about 1.25 cm) thick slices. Place the slices in a large bowl and add olive oil, coconut oil, ground black pepper, sea salt, cinnamon, and light brown sugar. Toss everything together thoroughly to coat each slice evenly.
- Arrange and Roast: Lay the squash slices in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes. After 20 minutes, remove the tray, flip the slices carefully, and return to the oven. Roast for an additional 5 to 10 minutes until the squash is fork-tender and beautifully golden brown.
- Serve: Enjoy the roasted delicata squash immediately for the best flavor and texture. Perfect as a warm side dish or snack.
Notes
- Delicata squash skin is edible and softens when cooked, eliminating the need to peel.
- Adjust the amount of brown sugar and cinnamon if you prefer a less sweet flavor.
- Flipping the squash halfway through roasting ensures even cooking and browning.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
