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Roasted delicata squash

November 14, 2019 | Heather Shannon
roasted delicata squash

Delicata squash is a beautiful and healthy alternative to traditional holiday side dishes, which are often loaded with fat and sugar.

When roasted, this fall staple is smooth and creamy with a slightly sweet taste. Thanks to its delicious and edible skin, it’s also easy to prepare — no peeling needed!

It’s high in fiber, which can help decrease your risk of obesity, diabetes and heart disease. Delicata squash also has a ton of potassium: One cup delivers a whopping 500mg of the mineral, which can help control your blood pressure.

As with many varieties of squash, it’s also full of vitamin C, which plays a role in the growth and repair of body proteins.

Roasted delicata squash


  • 2 delicata squash, washed and dried
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • Optional: ½ teaspoon of turmeric, cinnamon, garlic powder or curry


Preheat oven to 425 degrees.

Cut the ends off the squash, then cut in half lengthwise.

Scoop out the seeds. Cut squash into ½-inch wide half-moons.

On a baking sheet, toss squash with salt, pepper and olive oil.

For more savory squash, add garlic powder or curry. For a sweeter flavor, add cinnamon or turmeric.

Place baking sheet in the center of the oven. Roast squash for 20 minutes, tossing halfway through.


Serves 4

Per ½ cup serving

  • 126 calories
  • 21 g carbohydrates
  • 2 g protein
  • 5 g fat
  • 6 g fiber

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