Roasted Delicata Squash (with Creme Fraiche)

5 from 1 vote

No peeling required for this roasted delicata squash recipe! Serve with a creme fraiche garlic sauce for the ultimate seasonal side.

Prep 15

Cook 30

Total 45

Fat 13

Carbs 7

Protein 1

Yield servings

Preheat the oven to 400ºF. Line a baking sheet with foil and spray with nonstick cooking spray or spray the baking sheet directly. Set aside.
Rinse the outside of each squash with water and dry completely.
Slice each squash in half lengthwise (hotdog style) and scoop out all the seeds and innards.
Slice each squash into 3/4-inch half moon pieces and place in an even layer on the prepared baking sheet.
In a small bowl, whisk the olive oil, maple syrup, cayenne pepper, salt, and pepper together until combined. Drizzle over the squash. Make sure each piece of squash is coated with oil.
Bake for 15 minutes. Remove from the oven, toss the squash, and bake for another 15 minutes, or until the squash is fork-tender.

While the squash is baking, make the garlic sauce. In a small bowl, mix the creme fraiche, garlic paste, salt, pepper, and lemon juice together. Set aside.
Remove the squash from the oven and let cool for 5 minutes. Drizzle the garlic sauce and fresh thyme over the squash and enjoy.

Storage: Store leftover roasted squash in an airtight container in the refrigerator for up to 5 days. We don't recommend reheating the squash with the garlic sauce, so you may need to enjoy these leftovers cold. If intentionally making this squash ahead of time, make the garlic sauce immediately prior to serving for best results.
Creme Fraiche: Creme fraiche is a French ingredient similar to sour cream. You'll find it in the dairy or cheese sections of most grocery stores. If you can't find it, sour cream works in a pinch.