Winter squash is a favorite vegetable, and I love making garlic roasted Delicata Squash! It’s creamy, full of flavor, and just perfect to enjoy for dinner on a cool evening.
Recently, I traveled to Gilroy, California, which is the “Garlic Capital of The World.” Of course, I brought home garlic as a souvenir, but I also picked up other produce from farm stands. I was happy to find these beautiful Delicata squash.
Delicata squash has a rich flavor, and is high in Vitamins A and C. It is naturally gluten-free and high in fiber.
Also, it is just the right size. Each one can be cut in half to serve two people, and you can easily double, triple or quadruple the recipe to serve a crowd.
I serve the roasted squash right in the skin, but you won’t want to eat the skin. Simply spoon out the delicious squash, and you can eat the garlic, too.
Put a clove of garlic and half of the butter in the middle of each piece of squash.
Wrap each half in a piece of foil.
Place in a baking pan with the cut side of the squash up. The butter will melt and you want it to pool inside the squash.
Roast for 20-25 minutes until the squash is tender.
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