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.
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?
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!
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.
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.
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.
Fall Herb Roasted Delicata Squash
A simple roasted squash flavored with savory fall herbs like rosemary, thyme, and oregano.
Makes: 4-6 servingss
- 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
- 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.
- 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.
- 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.