Roasted Delicata Squash with Orange and Thyme


A Rebecca Katz recipe from her book, The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods.

Makes 4 servings


1 delicata squash

2 tablespoons freshly squeezed orange juice

1/2 teaspoon grated orange zest

1 tablespoon extra-virgin olive oil

2 teaspoons Grade B maple syrup

1 teaspoon chopped fresh thyme

1/4 teaspoon sea salt

Freshly ground black pepper


Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Cut the stem end off the squash, use a melon baller to scoop out the seeds, and cut the squash into 1/4-inch-thick rounds; alternatively, cut the squash in half lengthwise, scoop out the seeds, and cut the squash into 1/4-inch-thick semicircles.

Put the squash, orange juice, orange zest, olive oil, maple syrup, thyme, salt, and a few grinds of pepper in a large bowl and toss until the squash is evenly coated. Use a slotted spoon to transfer the squash to the lined baking sheet, spreading it in a single layer. Reserve the liquid in the bowl.

Bake for 10 minutes, then flip the squash over and baste with the reserved liquid. Bake for 10 more minutes, until the squash is tender.

COOK'S NOTE: If you have a melon ball scooper, now is the time to take it out of hibernation; it's the perfect instrument for scooping out squash seeds.