50 minutes
Discover the ease and delight of roasting squash with our Golden-Crusted Herbed Delicata Rounds. No more battles with tough skins and stubborn chopping—this dish offers a tender, flavorful experience with minimal prep work.
Delicata Squash, ends trimmed, halved lengthwise, seeded, and sliced into ½-inch thick rounds
0 oz
teaspoons
teaspoons
Unsalted Butter, cut into 8 pieces
tablespoons
Parsley, minced
tablespoons
1. Prep and Roast
Preheat Prep: Adjust your oven rack to the lowest position and preheat the oven to 425 degrees F. Toss to Coat: In a large bowl, toss the sliced delicata squash with vegetable oil and salt until each piece is evenly coated. Initial Roast: Arrange the squash on a rimmed baking sheet in a single layer. Cover the sheet tightly with aluminum foil and bake until the squash is tender when pierced with the tip of a paring knife, about 18 to 20 minutes.
2. Develop the Crust
Brown the Bottom: Remove the foil and continue baking until the sides of the squash touching the baking sheet turn a golden brown, approximately 8 to 11 minutes more. Flip and Butter: Take the baking sheet out of the oven, and with a thin metal spatula, carefully flip each squash round. Scatter the pieces of butter over the squash. Final Roast: Return the baking sheet to the oven and bake until the newly flipped side is golden brown, another 8 to 11 minutes.
3. Garnish and Serve
Garnish with Parsley: Transfer the roasted delicata squash to a serving platter and sprinkle with minced fresh parsley. Serve immediately to enjoy the full symphony of flavors.
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