This easy Roasted Delicata Squash with crumbles of creamy feta and aromatic rosemary is one of my favorite ways to serve delicata! Delicata squash is one of the easiest squashes to prepare because the skin is thin and flavorful, so no need to peel it. Easy!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Roasted Delicata Squash with Feta and Rosemary
- Roasted Delicata Squash Recipe Ingredients
- Adaptations/Variations
- How to Make It
The Story Behind the Recipe
“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’ve been obsessed with for years, so I 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.
Why You’ll Love Roasted Delicata Squash with Feta and Rosemary
- It’s super easy! Delicata is small and easy to cut, plus you don’t need to peel it. And it tastes delicious!
- It’s full of nutrients! It’s got lots of fiber, vitamin A, vitamin C, and vitamin E, plus more vitamins and minerals. (source)
Roasted Delicata Squash Recipe Ingredients
- Delicata squash – Choose squash that are heavy for their size with no large blemishes.
- Olive oil
- Rosemary – I think that fresh rosemary adds the most flavor, but you can use half the quantity of dried rosemary if that’s what you have.
- Salt & pepper
- Feta cheese – I only call for a couple of tablespoons, but if you want to add more, feel free!
Adaptations/Variations
- Omit the feta for a vegan/dairy-free version.
- Make it garlicky by tossing in 1/2 teaspoon of garlic powder with the salt and pepper.
How to Make It
- Cut the delicata squash into half-rounds.
- Toss with olive oil, rosemary, salt, and pepper.
- Spread in a single layer on a baking sheet and roast until golden brown in spots and tender.
- Sprinkle feta over the top to serve. So simple!
I hope you love this delicious spin on roasted delicata squash! I just love how the rosemary adds to the fall vibes and the feta lends a salty, creamy counterpoint to the squash.
Roasted Delicata Squash with Rosemary & Feta
Ingredients
- 2 delicata squash (about 1 pound each)
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 2 tablespoons crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees.
- With a chef's knife, cut the bottom off of the squash to create a flat, stable surface, then place it upright and slice in half lengthwise. Scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
- Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
- Spread onto a large rimmed baking sheet in a single layer.
- 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.
- Place cooked squash into a serving dish and sprinkle the feta over the top. Finish with more salt and pepper if desired. Serve.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
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.
Hi Liz, I’m just not a fan of the peel. If you like the peel, by all means leave it on! 🙂
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 🙂
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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!!