Roasted Delicata Squash with Garlic and Thyme
Roasted delicata squash needs no peeling: its thin striped skin softens as the orange flesh browns. Half-inch half-moons give a manageable side dish with garlic and thyme, without maple glaze or a cheese topping.
Equipment
- 1 Rimmed sheet pan and sharp knife
Ingredients
- 2 medium delicata squash about 1 1/2 lb / 680 g total
- 1 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 425°F (220°C). Wash and dry the squash thoroughly. Trim the ends, halve lengthwise and scoop out seeds. Keep the striped skin on.
- Cut each half into 1/2-inch half-moons. Toss with oil, garlic powder, thyme, salt and pepper. Arrange in one layer with the broad cut faces against the pan.
- Roast 15 minutes, turn each piece and roast 10–15 minutes more until the flesh is fork-tender and the flat surfaces are golden.
- Lift onto a serving platter and serve hot. Check a thick piece rather than the thinnest edge before deciding the whole tray is done.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.