Roasted Delicata Squash Recipe

5 from 11 votes

Oven roasted delicata squash made with simple ingredients and only 5 minutes of prep time!

Prep Time5

Cook Time30

Total Time35

Cuisine: American

Servings:

1 medium Delicata squash halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 tablespoons extra-virgin olive oil
2 tablespoons honey
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cinnamon

Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
Place the squash on one of the baking sheets or in a large bowl. Drizzle with olive oil and honey, then season with salt, pepper, and cinnamon. Toss to coat.
Divide the squash evenly onto the two prepared baking sheets and spread the pieces out. Bake until tender and browned, 30–35 minutes, flipping halfway through.
Remove from the pan and serve immediately.

My Top Tip: Leave the skin on. It gets nice and crispy in the oven. Even if you don't like eating acorn squash skin, try delicata. It's much thinner and more pleasant to eat.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350ºF or in the microwave until warmed through. It also tastes great cold and is a nice addition to this Fall Harvest Salad.
Freezing: Store leftovers in an airtight freezer-safe container or bag. It will last in the freezer for up to 3 months. Thaw in the fridge and reheat in the oven at 350ºF, or in the microwave until warmed through.

* Please note that Metric conversions are estimates only.

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