Sea Salt and Rosemary Roasted Delicata Squash {Quick and Easy}

Who doesn’t love fall? I have yet to meet a single person who hates fall. There’s something magical about fall: the crisper weather, the fall scented candles, the colorful leaves, and pumpkin everything. Oh, let’s not forget about the variety of beautiful winter squash that start to make their appearance at the store come early fall. It truly is a wonderful time of the year.

I admit that I was once intimidated by the assortment of winter squash at the grocery store. It wasn’t until last year that I began my exploration towards indulging in the season’s most beautiful and delicious squash. To be honest, they look more like a center piece for my kitchen table than something edible. Squash are packed with nutrients and are so yummy. Do yourself a favor and try adding them to your fall and winter meals!

The first winter squash I tried was the delicious delicata squash. OMG. This squash is creamy, decadent, savory, and so good for you. Delicata squash are loaded with vitamin A and C and are a good source of fiber. The best part about this squash is it is super easy to cut and won’t result in a hernia like cutting most winter squash. You can eat the skin of a delicata squash, making it simple and quick to prepare.

I love adding sea salt and rosemary to roasted potatoes, so I thought, why not add to my delicata squash. The sweetness of the delicata squash with the savory sea salt and rosemary is the perfect salty-sweet balance that will please your taste buds. Pair it with rice, potatoes, and barbecue jackfruit for a perfectly balanced and delicious meal.


  • 1 delicata squash
  • 1 Tbsp chopped rosemary
  • 1Tbsp coconut oil or olive oil (optional)
  • Salt to taste 


  • Preheat oven to 400.
  • Thoroughly wash squash. Cut off ends of the delicata squash and cut in half lengthwise. Spoon out the seeds and discard or save to roast later. Cut the squash in 1/2 inch moons and place on a baking sheet.
  • Lightly coat the moons with coconut or olive oil. For a fat free recipe, replace oil with water. Add rosemary and salt. Mix well to evenly distribute the seasoning.
  • Bake for 12-15 minutes. Remove squash from oven and turn each moon over individually. Bake for another 12-15 minutes.
  • Delicata squash should be golden on each side. Enjoy! 



One Comment Add yours

  1. mistimaan says:

    Nice recipe


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