Roasted Delicata Squash with Pumpkin Spice

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Yield: 16 servings of ¾ cup


Delicata Squash, 5 lbs.
Olive oil, 2 tbsp.
Garlic, minced 1 tsp.
Fresh Herbs, 1 tbsp.

Pumpkin spice
Ground Cinnamon 2 tsp.
Ginger powder 1 tsp.
Ground allspice ½ tsp.
Ground nutmeg ½ tsp.
Salt & Pepper, to taste


Pre-heat oven 375°F. Take squash and cut off the tops, then cut into large sections. Take a spoon and scrape the insides to the squash to remove the seeds and membrane. Cut squash into roughly 1-inch size pieces. Reserve seeds for another use.

Toss squash with seasoning, herbs and oil. Place on a lined baking sheet. Place in the pre-heated oven and roast for about 40 minutes or until fork tender. Once the desired texture has been reached, remove from oven and taste, re-season if necessary. Serve hot.

Nutrition facts
Calories 87; fat 3.7g; carbohydrates 14.4g; fiber 2.5g; protein 1.3g; cholesterol 0mg; sodium 119mg; calcium 61mg