Roasted delicata squash with mushrooms and thyme


Delicata squash stars in this wintery dish, which is equally happy in a supporting role next to meat or stealing the show as a vegetarian centerpiece. This gourd is called delicata because its skin is delicate enough to eat without peeling.


1 pound fresh delicata squash

10 ounces crimini mushrooms

3 tablespoons olive oil

2 teaspoons minced garlic cloves

1 tablespoon minced thyme

½ teaspoon kosher salt

¼ teaspoon ground black pepper


Preheat oven to 350 degrees Fahrenheit. Wash delicata squash. Cut squash in half lengthwise, scoop out seeds and discard. Slice ½ inch thick and place in a bowl. Remove stems from mushrooms and place caps in a bowl. Divide into each bowl olive oil, garlic, salt and pepper. Place the squash on the pan and the mushrooms on another pan. Roast in the oven until tender, about 10 to 15 minutes. When cooked through, combine vegetables and toss with fresh thyme leaves.

Nutritional information

93 calories

1.7 grams protein

7.5 grams carbohydrates

7 grams total fat

1 gram saturated fat

0 milligrams cholesterol

200 miligrams sodium

2 grams fiber

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One Response to Roasted delicata squash with mushrooms and thyme

  1. Stephanie DeJoseph says:

    Yum! Lovely presentation. I’m going to give it a try.

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