Roasted Delicata Squash with Pecans and Thyme
Recipe type: Side Dish
Cuisine: American
Prep/Hold time: 
Cook time: 
Total time: 
Serves: 4
This dish goes together in a snap. No peeling needed. Just slice and roast.
  • 1 medium delicata squash, about 1 lb
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 2 tbsp fresh thyme leaves
  • thyme sprigs, about 5-6
  • 2 tbsp grated parmesan cheese
  • ¼ cup chopped pecans
  1. Preheat oven to 375F.
  2. Cut the stem off the squash, slice the squash lengthwise, and scoop out the seeds. Slice it into ½ inch thick half moons.
  3. In a large bowl, toss squash with olive oil, thyme leaves, and salt, and then spread it out onto a baking sheet. Try to spread it out evenly so all the squash has a chance to caramelize against the baking sheet as it cooks.
  4. Place baking sheet in the oven and roast for 25 minutes, turning squash after about 15 minutes, or until the squash is soft and browned. An additional 5 minutes may be needed.
  5. Once the squash is done roasting, take the baking sheet out of the oven and sprinkle the pecans, parmesan cheese, and thyme springs over the squash.
  6. Return pan to oven and roast for another 3-5 minutes. Keep an eye on it now! The pecans can go from nicely browned to burnt more quickly than you might think.
Recipe by Just a Little Bit of Bacon at