Roasted Delicata Squash

Are you looking for a new, delicious side dish for your Thanksgiving or holiday meal? This easy Roasted Delicata Squash is the perfect choice.

I have to be honest, the first time I ever made Delicata Squash was this year. Am I late to the game on this? Maybe so, but better late than never because I think this may be my new favorite squash to eat. Prior to trying this squash, I only ever made roasted butternut squash, as that was always something my mom made for our Thanksgiving meal. I still love butternut squash and maybe will share that recipe soon. However, if you are looking for something different to make, this is an easy and delicious choice.

Difference between Delicata and Butternut Squash

One of the great things about Delicata Squash is the skin is so much softer and easier to manage than butternut squash. You can peal it very easily, and it is also tender enough to eat once cooked. In fact, it is named delicata for its “delicate” skin. If you’ve ever made butternut squash, you know the struggle of peeling it. In fact, most times with butternut squash, I will buy it pre-peeled, so I don’t have to do it.

Delicata Squash also has a great amount of flavor, more than butternut in my opinion. It is know as “sweet potato squash” because of its sweet, brown sugar-like flavor. While butternut squash certainly has a sweet flavor, it also a bit more nutty flavor. Either are great options for roasting!

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Shopping List for Roasted Delicata Squash

• 2 Delicata Squash
• Olive Oil
• Fresh Rosemary (can substitute with dried Rosemary)
• Garlic
• Salt & Pepper
• Parmigiano Reggiano Cheese (can buy grated but I like freshly grated)

Fresh or Dried Rosemary

While I used fresh rosemary for this recipe, you can easily switch it out for dried rosemary. The rule of thumb for swapping dried for fresh herbs is to use 1/3 of the amount called for in the recipe. If a recipe calls for 1 tablespoon fresh rosemary, then add 1 teaspoon dried rosemary.

Whether I am using dried or fresh rosemary, I always do a rough chop, as I prefer smaller pieces of the herbs throughout. It also releases the flavor or the rosemary more effectively.

This dish is so simple to make but packs great flavors. While it is perfect for a holiday meal, I would make this any night of the week.

Leave your thoughts or questions below, and I hope you enjoy!