Quick Roasted Delicata Squash Slices
My roasted delicata squash recipe is oven-baked at 400°F until the slices are golden-brown and fork tender. Seasoned with warm spices, this delicious veggie side dish will quickly become one of your favorite things about the fall and winter season!
Servings: 6
Calories: 157kcal
Ingredients
- 4 delicata squash
- 2 tablespoon olive oil
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon cinnamon
- 2 teaspoon chili powder
- 1 teaspoon white pepper
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400.
- Halve squash lengthwise and scoop out seeds.
- No need to peel. Cut into ½” thick strips across the width of the squash to create sliver moon shapes.
- In a medium sized bowl, toss the oil and spices with the squash until evenly coated.
- Spread on large rimmed baking sheet.
- Roast for 15 minutes. Flip and roast for another 10 minutes. Depending on how thick you've sliced the squash, it could be ready to flip in 10 minutes, so keep an eye on it.
Notes
SQUASH
- There is no need to peel the squash. The skins will soften while roasting and add to the nutritional value and the taste. Wash thoroughly before cutting.
- Arrange squash on a baking tray in a single layer if you want it to get crispy. You may need to use several baking trays to accomplish this. Otherwise, it will "steam" if it's crowded. Either way, it will be tender and delicious, it's just good to decide in advance what you're trying to achieve.
- Substitute acorn squash if delicata isn’t available. Use 2 medium sized acorns and follow the same directions. You can also eat the skin of the acorn squash.
Nutrition
Calories: 157kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 230mg | Potassium: 1091mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4334IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 3mg