Thyme Roasted Delicata Squash Recipe

If I had to pick a favorite winter squash, it would have to be delicata. Nothing against other winter squashes, of course. It’s just that delicata squash has a mild flavor that lends well to so many preparations and flavor combinations. Plus, its edible skin really speaks to the lazy part of me that hates having to peel other squashes. And while there are so many ways to jazz it up, simple roasted delicata squash is the way I prepare it most often. 

Delicata squash is often harder to find in the Salt Lake Valley than other squashes like butternut, acorn, or spaghetti. It’s only available for a fairly short time (like 4-6 weeks) in the fall at the Harmons grocery stores. Trader Joe’s seems to carry it for a longer period of time, though. I’ve been able to find it there through December before.  

Because of this semi-scarcity, I look forward to delicata squash season and make the most of it when it arrives. It doesn’t store as long as other winter squashes because of its thinner skin. I’ve forgotten about butternut squash for months before and it’s been totally fine. Delicata squash, on the other hand, starts to look a little sad after a few weeks. 

Luckily, this roasted delicata squash makes a perfect side dish to just about any meal you can think of. And since it requires less prep work, it’s perfect for a weeknight meal.

How To Roast Delicata Squash

The Ingredients

This recipe is about as straightforward as it gets. That’s because roasting is a simple method that brings out the best in basically every vegetable you can think of. So it requires minimal ingredients to be delicious. 

For this recipe, you’ll need: 

• 2 delicata squash
• 2-3 tablespoons avocado oil
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Technically, even the dried thyme and garlic powder are optional ingredients. I’ve roasted delicata squash with just salt and pepper before and it’s still delicious. But the thyme and garlic bring a layer of flavor that helps this veggie side stand on its own. 

The Method

Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment paper. 

Slice each delicata squash in half lengthwise. Scoop out and discard the seeds. Then slice each delicata section into ½-inch wide half moons.

Add the sliced delicata squash, avocado oil, garlic powder, salt, and pepper to a large bowl. Toss to coat evenly.

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. 

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. 

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. 

Because of its high starch content, squash doesn’t hold on to its crispiness very long. So it’s best served right away. 

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. 

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. 

Let’s Talk Herbs

Cooking with herbs is one of the easiest ways to boost flavor in any dish. But in addition to flavor, regularly cooking with herbs and spices is a great way to enjoy the health support they provide. 

Thyme is a great herb to use liberally in the winter months. It supports respiratory health and can be helpful in soothing and supporting both dry and wet coughs. It also has powerful infection-fighting properties and an affinity for the respiratory and digestive systems. The aromatic properties also help support proper digestion and relieve symptoms of stagnant digestion like bloating and cramps. 

Black pepper is also great for supporting healthy digestion, helping to warm the digestive system and get things moving. One of the coolest things about black pepper, though, is the way it helps to increase the amount of nutrients you absorb from the foods you eat. It also helps increase circulation and relieve mucus congestion. 

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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.

Print Recipe Pin Recipe

Course Vegetables

Servings 6

Ingredients

  

• 2 medium delicata squash
• 2-3 tablespoons avocado oil
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
• Slice each delicata squash in half lengthwise. Scoop out and discard the seeds. Then slice each delicata section into ½-inch wide half moons.
• Add the sliced delicata squash, avocado oil, garlic powder, salt, and pepper to a large bowl. Toss to coat evenly.
• 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.
• 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.
• 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.
• Because of its high starch content, squash doesn’t hold on to its crispiness very long. So it’s best served right away.
• 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.
• 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.