Hot Honey Roasted Delicata Squash
Roasted delicata squash half‑moons receive a quick sweet‑spicy glaze that highlights their natural buttery flavor. High‑heat baking creates caramelized edges and a tender interior, while the honey‑red pepper drizzle adds a gentle heat, finished with fresh thyme for aroma.
35 mins
6 servings
Ingredients
- 3 Delicata Squashes
- 1 teaspoon Kosher Salt
- ⅜ teaspoon Black Pepper
- ¾ teaspoon Paprika (Smoked)
- ¾ teaspoon Red Pepper Flakes
- 1 ½ tablespoons Thyme (Fresh)
- 3 tablespoons Olive Oil
- 3 tablespoons Honey
Directions
- 1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
- 2. Trim the ends off the squash, halve them lengthwise and scoop out the seeds. Slice into half-moons a little thicker than a pencil; no need to peel.
- 3. Toss the squash on the baking sheet with the olive oil, salt, pepper and smoked paprika, then spread it in a single layer.
- 4. Roast 20 to 25 minutes, flipping once halfway, until browned at the edges and tender.
- 5. While it roasts, warm the honey and red pepper flakes in a small saucepan or in the microwave for a few seconds, just until runny.
- 6. Drizzle the hot honey over the squash, sprinkle with thyme if using, and serve warm.
