Roasted Delicata Squash
This Roasted Delicata Squash Recipe turns 1-inch half moons tender and golden at 400 degrees F, then finishes them with a two-ingredient orange-maple glaze. The skin is edible, so there is no peeling.
Ingredients
- 2 ½ pounds delicata squash 2 small/medium or 1 large
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh orange juice
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees F. Line large rimmed baking pan with parchment paper.
- Trim stem end from each squash, then cut each squash in half lengthwise and scoop out and discard seeds and pulp. Cut squash halves crosswise into 1-inch slices.
- Place squash slices in large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss until well combined.
- Place squash slices on prepared pan in even layer. Transfer to oven and roast 22 to 24 minutes or until tender, turning once halfway through cooking.
- Meanwhile, in small bowl, stir together orange juice and maple syrup.
- When squash is tender, spoon juice mixture over squash and return to oven for 2 minutes. Serve immediately.
Calories: 170kcal, Carbohydrates: 27g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 592mg, Potassium: 837mg, Fiber: 3g, Sugar: 12g, Vitamin A: 3119IU, Vitamin C: 32mg, Calcium: 77mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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