Fall Herb Roasted Delicata Squash

A quick and easy side dish that fills your house with the aromas of fall. The array of herbs bring a savory and rustic flavor to an otherwise sweet vegetable. Serve with roast chicken or baked salmon for a satisfying fall meal.

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Delicata squash has become my favorite winter squash for a few reasons. First, you don’t have to peel it — the skin is meant to be eaten! This alone saves a lot of time and agony in the kitchen compared to what you’d experience preparing some of the other winter squash out there. You also don’t need a machete to cut into it. Ok, I don’t own a machete for cutting any squash, but seriously, a well-sharpened chef’s knife goes right through these without any effort. Delicata squash is quick to cook, so you’re not holding up dinner waiting for it to finish. And it’s a beautiful vegetable that makes your weeknight table feel like a celebration. Are those bright yellow half moons just gorgeous?

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That bright yellow color signifies the presence of beta-carotene, which is a precursor to vitamin A. This squash also provides a good dose of vitamin C — something we can all use during cold and flu season!

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Like other squash, it’s incredibly versatile — you can serve it sweet, savory, or spicy, with more traditional flavors or with something a little more adventurous like miso. And it’s pretty hard to mess up.

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This recipe is meant to be very flexible. Use more or less herbs and salt depending on your taste preferences. Here’s what you need in addition to the squash:

  • A few of your favorite fall herbs like sage, rosemary, thyme, oregano, tarragon, or marjoram. If you only have one or two on hand that’s no problem either!

  • A good flakey sea salt. I used an herbed sea salt that I brought back with me from Spain earlier this year. You could use a plain sea salt or one with flavor like lavender, rosemary, or thyme. If you want to add a little kick a chili sea salt would also pair nicely with these herbs.

  • Olive oil — don’t bother with the extra fancy stuff, it will lose it’s flavor while roasting.

That’s it!

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This squash is also a nice addition to grain dishes or salads. We’ve been eating leftovers with mixed greens, sliced apple, and walnuts for a delicious fall salad.

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Fall Herb Roasted Delicata Squash

A simple roasted squash flavored with savory fall herbs like rosemary, thyme, and oregano.

Makes: 4-6 servingss

Prep time:

Cook time:

Ingredients:
  • 2 delicata squash
  • 1 Tbsp olive oil
  • 2 stalks rosemary leaves, roughly chopped
  • 1 Tbsp fresh thyme leaves, roughly chopped
  • 1 Tbsp fresh oregano leaves, roughly chopped
  • 1/2 tsp flaky sea salt

Instructions:
  1. Preheat oven to 350 F. Wash squash, slice of ends and then slice in half. Remove seeds from squash (discard or save to roast separately). Slice squash into half-moons approximately 1/2 inch thick. Its most imporatant that you just get them all about the same size so that they cook evenly.
  2. Toss squash with olive oil, herbs, and salt in a large bowl until evenly coated. Add squash to a large baking sheet. Make sure they are in a single layer and have a little room to breath so they don't steam too much. If they can't fit on one baking sheet, just use a second.
  3. Bake for 20-25 minutes, until they start to turn slightly golden. A little bit of browning on the edge is ok -- it creates a carmelized flavor, but watch that they don't burn or over cook and get too mushy. Serve warm.
Fall herb Roasted Delicata Squash