Roasting vegetables is synonymous with Fall. Especially roasting squash.
And yes, Fall is also the changing colors of the leaves, and setting our clocks back (which I pretty much loathe and still haven’t adjusted to, anyone else?), and pumpkin spice, and sweaters, and dogs wearing sweaters (<–DEFINITELY Fall vibes).
But that’s all beside the point.
Let’s roast some squash. And talk about animals that we would like to see in sweaters. Baby goats?
Up until the last 5 years, my knowledge of squash that one could cook and consume was ignorantly limited to zucchini and butternut. I never understood why the grocery stores would load up on so
But it turns out I was probably…most likely…one of few to learn later in life that we CAN cook and eat those stripey and funky shaped squash.
Mind blown. And taste buds amazed. And kind of weirded out that we call the little bumps on our tongues buds.
And now my buds (<– sorry) have become super excited about delicata squash. Does your mouth know this squash yet?! If not, time to retrieve it from your tablescape.
Roasted delicata squash is like candy in vegetable form; naturally sweet and mild in flavor with a hint of caramelization, which =
Instead of hiding chocolates in my kids’ Christmas stockings this year, I’m going to give them each a delicata squash with a note attached saying, “This candy won’t rot your teeth or give you zits. Just slice and roast in the oven for 25 minutes. You’re welcome. Love, Santa.”
My kids are going to LOVE it. And then they’ll question who Santa really is. It’s a hard truth we must all face at some point. I’ll be sure to add delicata squash to my upcoming 2019 Pass Me Some Tasty Gift Guide so the kids in your life can share in the joy and wonder of the season too. You’re welcome.
Roasted delicata squash is our golden ticket to creating a suuuuper simple side dish.
It has thin skin. So it’s a sensitive soul. No, not really. But it is unlike its siblings, butternut and spaghetti squash, that have thick skins or unpleasant tasting skins and need to be peeled. Delicata?! No peeling! Just leave the skin on babe AND EAT IT.
Sounds weird, I know. Maybe because I just yelled at you to eat some squash skin while also calling you babe. I get excited sometimes. Just trust. No skin peeling. Babe.
So basically, this thin-skinned delicata squash is a finger lifesaver because who HAS NOT had a close encounter with losing a digit or two while attempting to peel a butternut squash? Bueller…??? My nine fingers are really happy about this.
Just kidding. I have 11
But listen bae (do you prefer bae or babe?), the WHOLE squash is edible!
So here’s how this super simple roasted delicata squash side dish action happens:
- Slice open the delicata lengthwise and scoop out the squash guts. Kitchen hack tip: Use a grapefruit spoon. The little teeth on the end are perfect for really getting in and scooping everything out.
- Cut each squash half into slices making cute squash moons.
- Toss on a pan with olive oil, fresh dill, minced garlic, salt, and pepper.
- Spread out the squash moons in a single layer on the pan and sprinkle with Parmigiano Reggiano (the real stuff plz).
- Roast for 25 minutes.
- Squeeze some fresh lemon over top. And maybe sprinkle some more Parm cuz we heart cheese.
- AND DOOOOOONE!
And there you have it
Just remember to scoot those other decorative squash to the side to make room for the real food. 😉Print
A super simple vegetarian side dish perfect with any meal! Delicata squash is roasted with dill, parmesan, and garlic, then spritzed with fresh lemon juice. Easy, tasty, and naturally gluten-free.
- 2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed
- roughly 2 tablespoons olive oil (just enough to coat the squash)
- 2 medium garlic cloves, minced
- salt & pepper to preference
- roughly 2 tablespoons fresh dill, chopped
- Parmigiano Reggiano to preference
- Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
- Slice the prepared squash into half circles, about 1/4 inch thick.
- On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.
- Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.
- With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. : )
- Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.
- Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don’t skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<– which you do).
- Category: Side Dish
- Method: Roast
- Cuisine: American
Keywords: side dish, gluten free recipe, squash, delicata squash, roasted squash
So what about hedgehogs wearing sweaters? That could be strangely cute.
MORE TASTY SIDE DISH RECIPES!
Roasted Mashed Garlic Cauliflower: A perfect gluten-free, veggie-centric side dish for any dinner or holiday meal! This Roasted Mashed Garlic Cauliflower is creamy, garlicky, luscious, and SO easy to make!
Gluten-Free Cheesy Green Bean Casserole: Cheesy green bean casserole made from scratch! Fresh green beans in a homemade creamy cheesy sauce with shiitake mushrooms and bacon and then topped with homemade crispy sautéed onions. Finally a cheesy green bean casserole that is both gluten-free and incredibly tasty!
Pan-Roasted Brussels Sprouts with Sausage, Apples, & Pecans: A quick and easy one-pan meal with brussels sprouts as the star! Sausage, apples, pecans and sweet potatoes complement the sprouts for a savory and slightly sweet dish perfect for dinner or any holiday gathering.
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