Roasted Delicata Squash

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There’s been some buzz about a new squash in town, and last night we tried it, and let me tell you, these little guys would make a wonderful addition to your Thanksgiving table!

They are quick and easy to roast and real easy to prepare.  The skin is very delicate, so no need to peel and compared to other squashes these are a breeze to cut up.


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When you roast them, they because caramelized and sweet.  I added a little Maple syrup before serving, just adding to the goodness.


Roasted Delicata Squash

2 medium delicata squash

2 TBSP Olive Oil

1 tsp. Oregano

1 tsp. Garlic Powder

Salt & Pepper

2 TBSP Real Maple Syrup

Cut the two ends off the squash, slice down the middle and remove seeds.  Slice in 1/4 to 1/2 inch pieces, put squash on a rimmed baking sheet, drizzle with olive oil and sprinkle with Oregano,  Garlic Powder,s alt and pepper.  Mix them up with your hands.  Place in a preheat 425 degree oven, turning after 10 minute, then cook for another 5 to 7 minute until lightly brown.  Place squash in a bowl and drizzle with Maple Syrup, stir together and serve immediately.

5 thoughts on “Roasted Delicata Squash

  1. Quinn Caudill

    I have never used delicata squash, Sounds yummy. I roasted some spaghetti sqaush yesterday that I will be using for dinner this weekend. Thanks for sharing with us at Throwback Thursday. Hope to see you again next week.


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