Rosemary Roasted Delicata Squash

After watching several friends post and rave over Delicata Squash, I decided to see what all the fuss is about.

“It’s just SQUASH. What is the big deal?!”

People. The fuss is legit.

This squash not only tastes incredible, but you don’t have to risk life and limb peeling it like some other varieties of squash. You can leave the skin on and eat it – it’s very thin and you hardly notice it. That makes this a great time-saving side dish for weeknight dinners if you ask me!

This is what the whole squash looks like (see photo, right):

Serves 3-4


2 Delicata Squash (about 1 lb. each), ends removed, seeded, and cut into thin slices

1 Tbs. fresh rosemary, finely chopped

1 Tbs. olive oil

sea salt and fresh black pepper, to taste


1. Preheat oven to 400.

2. On a rimmed baking sheet, toss all ingredients until combined.  Arrange squash in a single layer and roast for 15-20 minutes.

3. Turn squash gently to ensure even roasting and return to oven for an additional 10-15 minutes, or until tender.