Ingredients and Weight
- 2 medium Delicata squash (about 4 lbs)
- 1/2 cup olive oil
- 1 head of garlic, cloves separated and peeled
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Preheat oven to 400°F (200°C).
- Cut the Delicata squash in half lengthwise and scoop out the seeds and pulp.
- Drizzle the squash halves with olive oil and season with thyme, rosemary, salt, and pepper.
- Place the garlic cloves on top of the squash halves.
- Roast in the oven for 45-60 minutes, or until the squash is tender and the garlic is soft and browned.
Nutritional Information
Per serving (1/8 of the recipe)
- Calories: 160
- Fat: 10g
- Protein: 2g
- Carbohydrates: 20g
- Fiber: 4g
Dish Characteristics
- Creamy and flavorful squash
- Aromatically roasted garlic
- Herb-infused, savory taste
- Suitable for vegetarians and vegans
User Comments
- "This dish is a delightful fall treat! The squash is perfectly roasted and the garlic adds an incredible burst of flavor."
- "I love the combination of the sweet and savory flavors. It's a great side dish for any meal."
- "Easy to make and so delicious! I've already made it twice for my family and they ask for it again and again."
Special Precautions and Tips
- When choosing Delicata squash, look for firm and slightly heavy specimens with unblemished skin.
- If you don't have Delicata squash, you can substitute butternut squash or sweet potatoes.
- Roast the squash until it is tender, but not mushy. The cooking time may vary depending on the size and amount of squash.
- Let the roasted squash cool slightly before serving to prevent it from becoming watery.
