Roasted Delicata Squash with Rosrmary and Feta

Roasted Delicata Squash with Rosemary and Feta

Roasted Delicata Squash with Rosemary and Feta


  • 2 delicata squash, about 1 pound each
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon kosher salt or to taste
  • Fresh ground black pepper
  • 1/8 cup crumbled feta cheese


  1. Preheat the oven to 400 degrees.
  2. With a paring knife, peel the squash. Slice in half lengthwise, and scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
  3. Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
  4. Spread onto a large rimmed baking sheet in a single layer.
  5. Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.
  6. Place cooked squash into a serving dish and sprinkle the feta over the top. Serve.

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