Roasted Delicata Squash with Red Chile Salt + Thyme
Delicata squash is the holy grail of squash. Why? Because it’s tender, slightly sweet, and best of all, the skin is edible. No messy or time-consuming peeling; just roast and eat! Squash in our house signals the arrival of fall!
Roast these up to serve as a side dish to your main meal or do some meal prep ahead of time and store in your fridge for a few days and add to salads or breakfast meals. We like to add these to a salad with baby spinach, goat cheese, and our Red Chile Roasted Pepitas (recipe coming soon!).
Takes 25 minutes
2 delicata squash, medium sized
1 tbsp olive oil
4 sprigs of thyme
1/2 tsp thyme leaves
Pinches of Desert Provisions Hatch Red Chile Salt
Pre-heat oven to 400 degrees. Carefully cut off stem from squash and then cut lengthwise with a sharp knife. Core each half using a spoon, discard seeds and flesh. Place each squash cut side down and cut in ½ inch moons. Coat squash with olive oil and evenly sprinkle with thyme. (I like using a silicone brush to baste each side with olive oil.) Evenly arrange squash on a baking sheet lined with parchment paper. They can usually all fit tightly on one sheet, but do not stack on top of one another.
Bake for 8-10 minutes; remove sheet from oven and flip squash moons to roast other side. Continue cooking for another 8-10 minutes until squash are tender and browned on both sides.
Remove from oven and discard thyme sprigs. Place squash in a bowl or serving dish. Sprinkle with many generous pinches of Desert Provisions Hatch Red Chile Salt and serve warm.
Cook's notes: Delicata squash is usually available at grocery stores anytime in the fall through winter. They are cylindrical shaped with yellow and green and sometimes orange coloring. The best part? The skin is delicate and edible! You can simply roast them and serve with the skin on.