Balsamic Glazed Delicata Squash with Walnuts

There are so many gorgeous different kinds of squash in the market right now.  It takes a little research to get to know which ones are good for what type of cooking.  I love delicata squash- it’s the one that’s small, oblong, and pale with dark green stripes. It’s great for roasting whole or sliced.  I like to slice the squash thinly so that I can leave the peel on.  It gives it a nice contrasting texture.

  • 1 delicata squash, halved lengthwise, seeds scooped out and sliced very thin into half moon shapes
  • 1 T. balsamic vinegar
  • 1 t. olive oil
  • Salt and pepper
  • 1 t. fresh rosemary, chopped
  • ½ C. walnuts

Heat oven to 400 degrees.  Toss together all ingredients and spread out in one layer on a rimmed baking sheet.  Roast for 10-12 minutes, tossing once.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Balsamic Glazed Delicata Squash with Walnuts

  1. Monajean Rose says:

    Hi Carrie. We shall enjoy this tonite! Will let you know the results from my “test tasters”…Happy October. MJR

    Sent from my iPhone

  2. monajean rose says:

    I doubled the recipe as we had 6 for dinner. Should’ve baked it for about 40 minutes – maybe the slices weren’t thin enough? Tastey little half-moons, though, and I shall try again.

  3. Pingback: Happy Thanksgiving! | swellkid

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