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Roasted Delicata Squash - Sweet, Tender, and Perfectly Caramelized

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 2 medium delicata squash (about 1 to 1.5 pounds each)
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional add-ons: 1 tablespoon maple syrup or honey
  • 1/2 teaspoon smoked paprika or chili powder
  • 1/2 teaspoon ground cumin or coriander
  • 1 teaspoon fresh thyme or rosemary, finely chopped
  • 1 tablespoon butter, melted (for extra richness)
  • 1 tablespoon lemon juice or apple cider vinegar (for brightness)
  • To finish: toasted pumpkin seeds, crumbled feta, or chopped parsley

Instructions
 

  • Heat the oven: Preheat to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats so it gets hot.
  • Prep the squash: Wash the delicata well. The skin stays on, so scrub any dirt from the ridges. Trim the ends.
  • Slice and seed: Cut each squash lengthwise. Scoop out the seeds with a spoon. Slice into 1/2-inch half-moons so they roast evenly.
  • Season: In a large bowl, toss squash with olive oil, salt, and pepper. If using spices or herbs, add them now. If using maple or honey, add 1 to 2 teaspoons and toss again.
  • Arrange on the hot pan: Carefully remove the baking sheet. Spread the squash in a single layer, with space between pieces. Crowding leads to steaming, not browning.
  • Roast and flip: Roast for 12 to 15 minutes. Flip the slices and continue roasting 8 to 12 minutes, until tender with golden, caramelized edges.
  • Finish: Taste and adjust salt. For a glossy finish, drizzle a little melted butter or a squeeze of lemon. Add toppings if you like—feta, parsley, or pumpkin seeds.
  • Serve: Serve hot as a side, or add to salads, grain bowls, tacos, or breakfast plates with eggs.