Roasted Delicata Squash with Rosemary & Feta

A terrific fall squash, delicata, gets tossed with rosemary and coarse salt, then it's roasted until it caramelizes and gets all wonderful and makes the word "squash" seem not so ugly after all.

Total Time: 40 minutes

“Squash” is such an ugly word. Say it 10 times fast. Other than that being sort of an impossible task, it also helps you realize just how ugly the word is.

Which is kind of too bad, because squash itself – as in butternut, pumpkin, spaghetti, delicata – is pretty awesome. Actually, I suppose squashes are sort of lumpy and bumpy and often goblin-colored, but as a foodstuff? Come hither.

This particular recipe makes use of the lovely delicata squash. Delicata look a little like chubby striped zucchinis, but inside is a, well, delicate-flavored squash that lends itself well to all sorts of pairings.

This recent post – Roasted Ambercup Squash with Brown Butter – by the fabulous Kiersten of the also fabulous vegetarian food blog Oh My Veggies reminded me of this treatment for delicata squash that I was obsessed with a couple of years ago. So I decided to dust off the recipe, snap a few new photos (lordy but those were sorely needed), and share Roasted Delicata Squash with Rosemary & Feta with you today.

Squash. Squash. Squash.

It may be an ugly word, but it does make a pretty tasty dish.

Speaking of squash, don’t miss Kiersten’s Guide to Winter Squash, a terrific visual guide to common squashes along with simple tips on storage, preparation, and more.

Roasted Delicata Squash with Rosemary & Feta

Yield: 3

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A terrific fall squash, delicata, gets tossed with rosemary and coarse salt, then it's roasted until it caramelizes and gets all wonderful and makes the word "squash" seem not so ugly after all.


  • 2 delicata squash, about 1 pound each
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon kosher salt or to taste
  • Fresh ground black pepper
  • 1/8 cup crumbled feta cheese


  1. Preheat the oven to 400 degrees.
  2. With a paring knife, peel the squash. Slice in half lengthwise, and scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
  3. Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
  4. Spread onto a large rimmed baking sheet in a single layer.
  5. Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.
  6. Place cooked squash into a serving dish and sprinkle the feta over the top. Serve.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

5 Responses to “Roasted Delicata Squash with Rosemary & Feta”

  1. Why did you peel your delicata squash? The joy of being able to eat the peel of a delicata, or more precisely not having to peel it, is one of the reasons I buy it in copious amounts every fall… not to mention the fabulous flavor.

  2. Ooo, this one is right up my alley. I love it with the feta…delicious! If you like sweet & tangy, try it with an apricot & whole grain mustard glaze. I posted a recipe for that recently and you might like it 🙂

  3. Pingback: 32 Scrumptious Vegetarian Thanksgiving Recipes | Kitchen Treaty

  4. Hey Karen,

    We happened to stumble across your blog and liked this squash recipe of yours, so much, in fact, that we mentioned it on our latest blog post. We wanted to make sure you saw it too.

    Thanks for sharing!!

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