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.
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.
Notes
11/24/2025 recipe update: I no longer call for the squash to be peeled. I used to prefer it that way, but have since grown to love the thin, flavorful skin on delicata squash. Plus, it makes it easier to prep!
Nutrition Facts
Serving: 1cup, Calories: 193kcal, Carbohydrates: 20g, Protein: 3g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 8mg, Sodium: 397mg, Potassium: 803mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3147IU, Vitamin C: 28mg, Calcium: 108mg, Iron: 1mg