Roasted Delicata squash with Rosemary and olive oil. Vegan, glutenfree

Print Friendly and PDF

Hope you all had an amazing thanksgiving! Below was our casual indian mixed Thanksgiving spread.. all Vegan and mostly Glutenfree.
Rosemary, olive oil, roasted Delicata squash,
Kale, romaine, balsamic salad,
Leek, carrot, potato, celery, squash soup,
Sprouted Black chickpea curry,
Rice with cumin seeds,
Caramel Flan /pudding with cranberries and blueberries.:)
Cranberry-blueberry upside down cake in the oven..not pictured for later in the evening. ( which we ate up, so i have to make another one for some pictures:)
All recipes coming up in the next few days..

We got our first delivery from Full circle farm with all the gorgeous and fresh greens, squashes, apples, pears, carrots, kale, celery and more. These local and organic veggies taste so much better and the in season fruits and veggies make me come up with ways to use them. Else I normally get stuck with the usual veggies available all year round in the superstores.

Starting up the recipes with this simple Delicata squash. roasted or cooked on stove top.
Slit the squash in the middle. Remove seeds. Slice it up.
You can either roast it in the oven or on stove top.
Toss the slices with some olive oil or organic canola oil, salt, black pepper and fresh or dried rosemary in a bowl or directly on a baking sheet/pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes at 375 degrees F or until soft and slightly golden. Serve warm.
Or Add oil to a pan on stove top and spread to cover. Drop in the squash slices. sprinkle salt, pepper and rosemary. Cover and cook on low-medium for 10 minutes. Turn the slices and cook for another 5-10 minutes.


  1. How did you know? Delicata is my favorite squash! ;) I just bought one yesterday with no particular dish in mind, so clearly this was meant to be. Sounds wonderful!

  2. This looks so delicious. Would love for you to share this with us over at

  3. Thank you Hannah. We just got lots of squash from pur local full circle farm delivery:)

    thank you FoodEpix. Just shared some of my pictures on your site!

  4. Looking forward to these recipes!

  5. So beautiful and it sounds pretty light, too!

  6. Now this's such a delicious spread--I'm sure you had a wonderful Thanksgiving meal. I love seasoning with rosemary. Your squash meal with a side serving of salad looks super-healthy and yummy!

  7. Looks so delicious & a healthy meal...thanks for linking with the event @Food Corner...

  8. Say rosemary anything and I'm there! YUM!

  9. this is my type of cooking. i love squash, rosemary herbs, and EVOO. yummy! i always feel like the simplest of foods taste the best and our bodies love it!

  10. Thank you Vicky, Maud!

    Thank you Nash, Rak's kitchen, Amy and Hannah.

    Thanks Junia. Yep, simple things and fresh produce work best!

  11. What a beautiful squash salad & love that it's vegan + GF! Terrific idea. Thanks for sharing!Glad you hopped on the squash love!

  12. Wow .. such a beautiful and yummy dish. Love the clicks. Thx for linking to the event.
    Event: Sinful Delights
    Event: Stuffed Paratha


All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.

Meet The Author

Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

Get the latest updates from Vegan Richa by Email!

Follow me on Facebook, Pinterest, Instagram, Twitter below