Roasted Delicata Squash
As summer's shining heirloom tomatoes and juicy peaches disappear, autumn arrives with its own abundant harvest. This roasted delicata squash recipe is one of the easiest side dishes to make and beautifully highlights the fruit's unique shape. Among the many colorful, textured gourds and squashes of the season, delicata squash stands out with its subtly sweet flavor and delicate, scalloped edges. It's a healthy fall side dish that achieves a delightful, crispy parmesan coating.
Ingredients
- 2 medium delicata squash (about 2 pounds)
- 1/4 cup salted butter, melted
- 2 tsp. chopped fresh sage
- 2 tsp. seasoned salt
- 1/2 tsp. ground black pepper
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 425°F.
- On a large cutting board, cut one squash in half. Use a spoon to scrape out and discard seeds. Slice the squash crosswise into 1-inch thick slices and place slices in a large bowl. Repeat with the remaining squash.
- Pour the melted butter over the squash, tossing to coat. Sprinkle with the sage, seasoned salt, and black pepper. Add the parmesan cheese, tossing to coat.
- On an unlined baking sheet, place the squash in a single layer. Roast until golden brown, 25 to 30 minutes, flipping the slices halfway through. Serve warm or at room temperature.
Nutrition
Calories: 166kcalCarbohydrates: 11gProtein: 6gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 405mgPotassium: 425mgFiber: 2gCalcium: 202mgIron: 1mg
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