Roasted Delicata Squash with Pecans and Thyme
Learn how to cook roasted delicata squash with parmesan, pecans, and thyme! This healthy side dish bakes in the oven to make a simple side for a fall or winter dinner.
- 2 medium delicata squash
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 2 tbsp fresh thyme leaves, or 1/2 tsp dried
- 4 tbsp grated parmesan cheese
- 1/4 cup chopped pecans
- 2 tbsp sherry vinegar
Move a baking rack to the lower middle position in the oven. Preheat oven to 375F.
Slice the squash lengthwise and scoop out the seeds. Then slice them into 1/2 inch thick half moons.
In a large bowl, toss squash with olive oil and salt. Spread them out evenly onto a greased baking pan so that all the rings are laying flat against the surface.
Place baking pan in the oven and roast for 20 minutes, or until well caramelized on the bottom.
Take the baking pan out of the oven and sprinkle the pecans, parmesan cheese, and thyme leaves over the squash.
Return pan to oven and roast for another 3-5 minutes. Watch carefully to make sure the pecans don't burn.
Transfer to a serving bowl and sprinkle with the sherry vinegar. Serve.
- Baking pan: A metal baking pan with no liner will give you the brownest roast squash. Using parchment paper or a glass dish will produce less browning.
- Turning the squash: To have the squash browned on both sides, you will need to turn them after 15 minutes and increase the cooking time by 10 minutes (from 20 to 30). Note: Turning the rings is annoying so it's up to you on whether you want to do it.
- Dried thyme: If you are using dried, you can add it with the pecans as in the recipe or toss it with the salt and olive oil at the beginning.
- Lowering the baking rack: Lowering the rack brings the baking pan closer to the heat and makes for better browning.