Roasted Delicata Squash Recipe
This Roasted Delicata Squash Recipe has a no-cook, two-ingredient glaze that sets it apart from ordinary roasted squash recipes. A perfect blend of sweet, savory and citrusy.
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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.
Notes
- 2-1/2 pounds of squash may seem like too much for 4 to 6 servings, but once you cut the stem ends off and scoop out all the seeds and pulp, it will be much lighter.
- To achieve even roasting, it is very important to arrange the squash slices in an even layer on the baking pan. If you need two pans, use two pans.
- For added depth of flavor, experiment with adding cinnamon or nutmeg into the seasoning step, along with the salt and pepper.
Calories: 180kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 593mg, Potassium: 936mg, Fiber: 4g, Sugar: 12g, Vitamin A: 3506IU, Vitamin C: 36mg, Calcium: 85mg, Iron: 2mg
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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