Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Roasting intensifies delicata squash's flavor. Seasoned with rosemary and maple, this recipe's great with pork or turkey.

Source: EatingWell Magazine, November/December 2010




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.

  • Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.

  • Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.


Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Nutrition Facts

about 1 cup
164 calories; protein 2g; carbohydrates 26.2g; dietary fiber 6.7g; sugars 8g; fat 7.2g; saturated fat 1g; vitamin a iu 21509.9IU; vitamin c 31.2mg; folate 42mcg; calcium 91.1mg; iron 1.2mg; magnesium 59.9mg; potassium 599.4mg; sodium 203.6mg; thiamin 0.2mg; added sugar 3g.

2 starch, 1 1/2 fat