Food & Cooking Recipes Quick & Easy Recipes Roasted Delicata Squash with Garden Herbs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 15, 2019 Print Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 10 mins Total Time: 30 mins Servings: 4 Sweet delicata squash is the ideal choice to roast for a quick vegetable side—it doesn't need to be peeled and roasts in just 20 minutes. Here, it's cooked with fresh seasonal sage and rosemary. Ingredients 4 delicata squashes (about 3 pounds total), cut crosswise into ½-inch rounds, seeds removed ½ cup combined large sage leaves and snipped rosemary sprigs ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper Directions Preheat oven to 425°F. Arrange squashes in a single layer on two rimmed baking sheets. Sprinkle with herbs; brush both sides of squashes and herbs evenly with oil. Season with salt and pepper. Roast until squashes are golden brown on bottom, about 15 minutes. Flip squashes and herbs; roast until tender, about 5 minutes more. Print