Roasted Delicata Squash
from kristineskitchenblog.comThis Roasted Delicata Squash is perfectly tender and caramelized, with a hint of maple and thyme flavor. It's a favorite fall and winter side dish!
Servings: 6 servings
Calories: 111kcal
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- salt and pepper to taste
- 3-4 sprigs fresh thyme optional
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Wash the squash and dry them well.
- Cut the base and stem ends off of the squash. Cut squash in half lengthwise. Scoop out the seeds.
- Slice the squash into ½-inch thick crescents. Place on the parchment-lined baking sheet.
- Drizzle the olive oil and maple syrup over the squash. Sprinkle with salt and pepper. Remove the thyme leaves from the stems by holding the end of the stems and sliding your fingers down the stem. Sprinkle thyme leaves over the squash. Toss to evenly distribute the seasonings.
- Roast for 20-25 minutes, tossing halfway, until squash is tender and golden brown on the edges. Serve.
Notes
- Leftover roasted delicata squash may be stored in an airtight container in the refrigerator for up to 3 days. Add it cold to salads, or reheat in the microwave or in a 375° F oven until hot.
Nutrition
Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 548mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2099IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg
