Mediterranean Diet Roasted Delicata Squash
Elevate your side dish game with this Mediterranean Diet Roasted Delicata Squash recipe! This vibrant and wholesome dish highlights the natural sweetness of delicata squash, enhanced by the richness of extra virgin olive oil and a perfect balance of sea salt and pepper. Fresh rosemary, thyme, and garlic add earthy, aromatic layers, while a burst of lemon zest and juice delivers refreshing brightness. Topped with creamy feta cheese and briny Kalamata olives, this roasted vegetable creation embodies the fresh, bold flavors of the Mediterranean diet. Ready in just 45 minutes, this gluten-free and vegetarian recipe is perfect served warm as a savory side or a light main course with crusty whole-grain bread or a crisp salad. Perfect for health-conscious eaters, this recipe is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium delicata squash
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 3 large garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 large lemon
- 0.5 cup feta cheese
- 0.25 cup pitted kalamata olives
Instructions
Preheat your oven to 400°F (200°C).
Wash the delicata squash thoroughly, as the skin is edible. Cut each squash in half lengthwise and scoop out the seeds with a spoon. Slice the squash into 1/2-inch thick half-moons.
Place the squash slices in a large mixing bowl. Drizzle the squash with olive oil, ensuring they are evenly coated.
Add the sea salt and ground black pepper to the bowl with the squash and toss well.
Peel and thinly slice the garlic cloves. Chop the fresh rosemary and thyme finely.
Spread the squash slices in a single layer on a baking sheet lined with parchment paper. Scatter the sliced garlic, rosemary, and thyme evenly over the squash.
Roast the squash in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping halfway through to ensure even cooking.
While the squash is roasting, zest the lemon and set the zest aside. Juice the lemon and reserve the juice.
Once the squash is done, remove it from the oven and transfer it to a serving platter.
Sprinkle the roasted squash with lemon zest and drizzle it with a little fresh lemon juice to taste.
Crumble the feta cheese over the top of the squash and add the halved kalamata olives.
Serve warm as a side dish or a light main course paired with whole grain bread or a fresh salad.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 534 mg | 41% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
