Gluten-Free Recipes – Easy Roasted Delicata Squash

Roasted Delicata Squash Recipe web montage
I was at a potluck event over the holidays without much in the way of gluten-free options.  I knew that would be the case and went anyway, planning to eat afterwards (one technique for surviving the holidays gluten-free).  There was one dish that I could enjoy without worry of gluten-containing ingredients or cross-contamination of serving utensils – Roasted Delicata Squash with Garlic and Thyme.  It was the first time I had ever seen, much less tasted delicata squash. While I couldn’t overfill my plate with the chestnut stuffing, pecan tarts or other “gluteny” holiday indulgences, I did pile on more than my fair share of the roasted squash.

After the event, I couldn’t stop thinking about the delicata squash and rushed to add it to my next FreshDirect order. If you haven’t had the pleasure of trying the petite and colorful squash – it’s sweet and almost creamy with a skin delicate enough that you can eat it after cooking.  I threw caution to the wind and decided to make my first batch without a recipe; it has since become part of my regular repertoire.  I even made it twice during my short trip to Texas for a gluten-free Thanksgiving to rave reviews.  I taught Jenn how to make it and its now part of her winter staples.  If it’s simple enough for a Mom chasing after a VERY active toddler to make on a regular basis, it must be easy.

Easy Gluten-Free Roasted Delicata Squash ‘Recipe’

Ingredients
Delicata squash
Olive oil
Dried Thyme
Course-ground black pepper
Salt

Preheat oven to 375 degrees Fahrenheit.  Remove ends and seeds from squash and slice into1/2 inch pieces.  Toss squash in a medium-sized bowl with olive oil, dried thyme, salt, and coarse ground black pepper to taste.  Lay squash in a single layer on a cookie sheet lined with aluminum foil. Roast for 30-40 minutes, until the squash is soft and tender.

For a low-fat version: instead of tossing squash in a bowl with the olive oil oil, lightly spray a cookie sheet with oil, place sliced squash in the cookie sheet and then sprinkle with dried thyme, salt and pepper.

I will surely go through withdrawal once this squash is out of season, but until then I plan on indulging on a regular basis.  Acorn squash and pumpkin are two of my other over-indulgences during the cold months – try Smitten Kitchen’s Acorn Squash with Chile-Lime Vinaigrette or for something sweeter – check out Jill’s Gluten-Free Pumpkin Roll.

This year, I plan on sharing more of my daily cooking that doesn’t rely on full-fledged recipes, like my Easy Rosemary Beans, Prosciutto-Wrapped Figs, and Balsamic Kale and Mushrooms.  Any feedback or requests would be much appreciated! Hope you are staying warm, Southern California may call me back if the bone-chilling weather persists….

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Jenn said,

January 19, 2009 @ 4:23 pm

So good !! Not only is it quick and easy it is tasty too ! Cat I have made this numerous times since you have introduced it to me:) When I made it for a friend she was impressed with my cooking skills ( which you know I have none).

» Gluten-Free Recipes Foods - Winter Approaches | A Gluten Free Guide said,

October 26, 2009 @ 1:18 am

[...] and grocery stores abound with all kinds of fresh produce during the summer, but my first tastes of delicata squash and persimmons this season made me realize how much I missed [...]

Eric Myers said,

June 16, 2011 @ 6:02 am

Wow what a beautiful looking dish. I will definitely be trying this out later this weekend for my anniversary with my girlfriend. It is often tough to find dishes that are gluten free that we can both enjoy, but I think this one will be a home run.

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