Baked Delicata Squash
Sliced into half moons, this Baked Delicata Squash is a simple, caramelized side dish for fall and winter. It's naturally sweet, ready in about 30 minutes and needs just a few pantry staples, no peeling required.
Servings: 4
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Prepare the squash by trimming the ends from each delicata squash. Slice lengthwise and scrape out the seeds. Cut into ½-inch half-moon slices.
- Place squash on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper and smoked paprika, if using. Toss to coat and spread into an even layer.
- Bake for 25 to 30 minutes, flipping halfway through, until the squash is tender and caramelized around the edges.
- Serve warm.
Notes
• Store leftovers in an air-tight container in the refrigerator for up to 5 days.
• Leftovers are great served cold as-is or in salads, or reheated for grain bowls.
• Leftovers are great served cold as-is or in salads, or reheated for grain bowls.