Thyme Roasted Delicata Squash

This thyme roasted delicata squash recipe is a simple, delicious way to take
advantage of squash season. It’s quick to assemble and requires minimal
ingredients.

Servings: 6

Author:

Course:

Vegetables

Instructions

1 Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment
paper.
2 Slice each delicata squash in half lengthwise. Scoop out and discard the seeds.
Then slice each delicata section into ½-inch wide half moons.
3 Add the sliced delicata squash, avocado oil, garlic powder, salt, and pepper to
a large bowl. Toss to coat evenly.
4 Spread the delicata squash out into a single layer on the prepared baking sheet.
Don’t overcrown the baking sheet or the squash won’t brown properly. Use two
baking sheets, if necessary.
5 Place the delicata squash in the oven and roast for 20 minutes. Then flip each
squash piece over and roast for another 15-20, until desired level of doneness.
6 I like my squash on the more-golden side, so I usually continue roasting for the
additional 20 minutes. But so long as the delicata squash is tender, you can
brown it to your liking.
7 Because of its high starch content, squash doesn’t hold on to its crispiness
very long. So it’s best served right away.
8 Store leftovers in an airtight container in the fridge for 3-4 days. You can
reheat in the oven at 350° Fahrenheit for 10 minutes or in a toaster oven until
heated through and crispy again. When reheating, keep in mind that the skin will
be a bit tougher than when first cooked.
9 You can also dice up some of the leftover roasted squash and reheat it in a pan
with a bit of oil. This is especially good for breakfast with a fried egg.

Thyme Roasted Delicata Squash

Course:

🧂 Ingredients

Instructions

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