“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 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
- 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
- Preheat the oven to 400 degrees.
- 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.
- 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. Serve.