Food & Cooking Recipes Quick & Easy Recipes Roasted Delicata Squash with Garden Herbs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 15, 2019 Print Rate It 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. Rate it Print