The browned flat surfaces of this Roasted Delicata Squash deliver flavor to spare. Two tricks for perfect browning: don’t line your baking pan, and use the lowest oven rack (the one closest to the heat source).

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 35 minutes
Serves: 4


  • 2 delicata squash (about 1 lb. each), halved lengthwise and seeded
  • 1 red onion, halved and sliced
  • 2 Tbs. extra-virgin olive oil
  • ¼ cup roasted salted pumpkin seeds


  1. Preheat the oven to 450º F.
  2. Cut the squash into half moons. On a large rimmed baking pan, toss the squash and onion with the oil.
  3. Roast until the squash is tender and browned, 20–30 minutes. Top with the pumpkin seeds.

Nutrition Information

Per serving (1/2 cup):

  • Calories: 190
  • Total fat: 11 g
  • Sat fat: 1.5 g
  • Carbs: 22 g
  • Fiber: 4 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 5 g
  • Sodium: 30 mg

Photo: Kate Sherwood & Jennifer Urban/CSPI.