Description
A simple, kid-approved side dish featuring roasted delicata squash tossed with olive oil, spices, and a sticky hot honey glaze. No peeling required and ready in under 45 minutes.
Ingredients
Scale
- 3 medium delicata squash (about 2.5 lbs / 1.1 kg)
- 3 tablespoons extra virgin olive oil
- 1/4 cup hot honey
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Wash the delicata squash thoroughly. Cut off both ends, slice in half crosswise, and scoop out the seeds.
- Slice each half into 1/2-inch thick half-moons.
- Place squash slices in a large mixing bowl. Drizzle with olive oil and sprinkle with kosher salt, black pepper, and ground cumin. Toss until evenly coated.
- Line a large baking sheet with parchment paper. Arrange squash slices in a single layer, ensuring they are not touching.
- Roast for 15 minutes, then remove from oven and flip each slice.
- Return to oven and roast for another 10-15 minutes, or until edges are caramelized and flesh is tender when pierced with a fork.
- While squash roasts, warm the hot honey in the microwave for 15-20 seconds until fluid.
- Remove squash from oven and immediately drizzle with warm hot honey. Add butter on top.
- Toss gently to coat and serve immediately.
Notes
Do not overcrowd the pan to ensure crispiness. Flip squash halfway through roasting for even browning. Warm the honey before drizzling for better coating. Can be made ahead and reheated in the oven or air fryer. Not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 18
- Sodium: 220
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 5
- Protein: 2
Keywords: delicata squash, roasted squash, hot honey, side dish, vegetarian, gluten-free, easy dinner, fall recipes, healthy sides