Garlic Roasted Delicata Squash with Fresh Parsley

I love eating seasonally, but sometimes I struggle to embrace the sweet tendencies of winter’s root vegetables. With this simple recipe I’ve magically turned a sweet delicata squash into a savory side that competes with garlic fries. Fresh parsley dresses the dish up and adds an herbal zip! A perfect side for a busy weeknight.

• Delicata squash

• Salted butter

• Olive oil

• Garlic powder

• Oregano

• Salt and pepper

• Fresh parsley

1. Preheat the oven to 425 degrees F. 

2. Remove the ends of the delicata squash and cut in half vertically. Remove all seeds and pulp. Slice squash into half moons, cutting enough to fill a sheet pan without any of the moons touching. If they are too close together they will steam and be mushy instead of roasting to a crispy edge. After ensuring you have the right amount, pile squash in center of sheet pan.

3. Melt 1 tablespoon of butter and drizzle over squash, followed by a healthy swirl of olive oil. Sprinkle generously with garlic powder, oregano, and top with salt and pepper. If you’re nervous about the amount of spice, use a little extra. It’s better to be a bit strong than too bland! Using your hands, massage squash to coat with spices and then spread the squash throughout the pan leaving space between each moon. 

4. Roast for 25 minutes. Remove from oven, and sprinkle with 2 tablespoons of freshly minced parsley.