Roasted Delicata Squash
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Last updated on Oct 07, 2024
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This roasted delicata squash is so easy and results in delicious squash that’s soft and sweet. The best part? The skin of the delicata squash softens right up so there’s no peeling involved!
What I’ve learned over the years is that there are so many types of winter squash. I’ve made recipes for roasted butternut squash, roasted kabocha squash, roasted honeynut squash, and acorn squash and now delicata squash!
Delicata squash is actually a newer variety for me. It’s not a squash I grew up eating, but man is it delicious. It’s quickly becoming one of my faves. If you’re ever looking for a simple side dish in the fall but don’t know what to make, this is your recipe!
I love serving it alongside a grain and protein like my grilled chicken or balsamic glazed salmon for a simple weeknight dinner, but it’s also a great addition to a holiday meal. Roasted veggies are a favorite side of mine for Thanksgiving alongside turkey, healthy mashed potatoes, green bean casserole and healthy pumpkin pie of course!
Table of Contents
Why You’ll Love This Recipe
- Simple yet satisfying – This recipe is proof that you don’t need a ton of ingredients to create something delicious. Just a little olive oil, salt, and pepper transform delicata squash into a flavorful side.
- No fuss prep – No peeling is necessary for this squash! The skin gets perfectly tender, so you just slice, season, and roast.
- Versatile – Perfect for fall dinners, holiday spreads, or even meal prep. I love having this squash on hand to add to salads or grain bowls like my chicken protein bowl or harvest fall salad.
- Customizable – I love the simplicity of this recipe, but feel free to make it your own by adding different seasonings and spices.
Ingredients Needed
You only need three simple ingredients to make this easy recipe:
- delicata squash – this is one of my favorite winter squashes because it’s naturally sweet, with a flavor that’s often compared to sweet potatoes, hence the nickname “sweet potato squash.” The best part? The skin is totally edible, so no peeling required! Just look for squash that’s creamy yellow with bright green stripes and free from soft spots.
- olive oil – a little drizzle of olive oil gives the squash that irresistible golden-brown crisp.
- sea salt and pepper – simple seasonings that make the natural flavors of the squash really shine.
Variations
This is a basic recipe for roasted delicata squash. It’s 100% delicious as is but if you want to add some variety, go for it! Experiment with your favorite flavorings or try one of the ones listed below.
- Savory – I love garlic on everything! If you want the squash to have more of a savory flavor feel free to add 1/2 teaspoon garlic powder or garlic granules.
- Sweet – If you want the squash to have a sweet flavor, omit the ground pepper and add 1/2 teaspoon of cinnamon.
- Parmesan crusted – Try sprinkling the squash with freshly grated parmesan cheese during the last few minutes of roasting. It gets crispy and adds a delicious cheesy finish.
- Maple & pecan – Drizzle with maple syrup and top with chopped pecans for a sweet, nutty twist. Perfect for a festive side!
- Fresh herbs – Add a dash of your favorite fresh (or dried) herbs. Some great options for this squash would be sage, thyme or rosemary.
How to Make Roasted Delicata Squash
Prep squash – start by cutting the squash in half lengthwise and removing all of the seeds and stringy bits. Place the cut side down on a cutting board and slice the squash into 1/4 inch pieces – the end results will be little rainbow shapes.
Season – Add the squash to a large bowl and toss with olive oil, salt and pepper.
Bake – Spread the squash on a large baking sheet, making sure each piece has a little space around it. Bake at 425ºF for 20 minutes, flipping halfway through. The squash is done when it has brown spots on the flesh and is fork tender.
Brittany’s Tip
Don’t toss those seeds! Roast them separately with a little olive oil and sea salt for a crunchy snack or salad topper. Follow my roasted pumpkin seeds recipe for an easy to follow guide.
How to Serve
There are so many delicious ways to enjoy this delicata squash! Like I mentioned earlier, its sweet, nutty flavor is similar to sweet potatoes, so it pairs perfectly with savory dishes like my apple cider vinegar chicken. It’s also a great addition to your holiday table as a tasty side. Here are some of my favorite ways to serve this squash:
- Holiday side: Perfect for Thanksgiving or really any festive meal! Pair it with my lentil loaf, sourdough stuffing, shaved brussels sprout salad and mashed cauliflower to round out your holiday table.
- Toss into salads: I love adding roasted delicata squash to salads. It’s a great option in my harvest fall salad or even my grilled chicken salad for something heartier.
- With protein: Serve alongside your favorite protein like grilled chicken, turmeric maple chicken, or grilled salmon. Add a side of rice or quinoa for a complete and nutritious meal!
How to Store Leftovers
You can store any leftover delicata squash in the refrigerator. It will stay good for 4-5 days. Just be sure to allow the squash to completely cool before placing it in an airtight sealed container to prevent any condensation, which almost always leads to soggy leftovers.
For longer storage, roasted delicata squash freezes well. Spread the pieces on a baking sheet to freeze individually, and then transfer them to a freezer bag or container. This will prevent the pieces from clumping together, and you can enjoy them for up to 3 months.
Frequently Asked Questions
It is a smaller squash that is usually cream or light yellow with green striping. The skin is thin enough that you can eat it after cooking. No need to peel! It’s also known as “sweet potato squash” because of its sweeter flavor. It is a really versatile vegetable that is delicious on its own or mixed in a soup, stew or casserole.
Don’t let your seeds go to waste! I love roasted squash seeds as a snack on their own, as a salad topping or in trail mix. To get all of the stringy bits off of the seeds, place them in a colander and rinse well. Pat dry with a clean kitchen towel or paper towel.
Spread on a baking sheet and spray with olive oil or avocado oil spray, sprinkle with salt and roast at 350ºF for 15-20 minutes. Feel free to get creative with additional seasonings and spices if you’d like!
For the best results, reheat the squash in the oven at 350ºF until heated through. This will help the squash maintain its roasted, slightly crispy texture. Avoid the microwave if you want to keep it from getting soggy!
More Roasted Vegetable Recipes to Try:
- Roasted Broccoli
- Roasted Kabocha Squash
- Roasted Sweet Potatoes
- Roasted Spaghetti Squash
- Roasted Summer Squash and Zucchini
- Roasted Asparagus
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Delicata Squash
Ingredients
- 1 delicata squash, washed and dried
- 1 Tablespoon olive oil, more if needed
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 425ºF.
- Prep squash by cutting it lengthwise and removing all the seeds and stringy bits. Place cut side down on a cutting board and slice the squash into 1/4 inch thick pieces the shape of a rainbow.
- Add chopped squash to a bowl and toss with olive oil, salt and pepper.
- Spread squash on a large baking sheet, making sure not to crowd the pan.
- Roast squash for about 20 minutes, flipping halfway through. You’ll know squash is done when it has brown spots on the flesh and is fork tender. Serve warm or at room temp.
- To store: leftover will last in the fridge for 3-5 days.
Notes
- If you want the squash to have more savory flavor feel free to add 1/2 teaspoon garlic powder or garlic granules
- If you want the squash to have a sweet flavor, omit the ground pepper and add 1/2 teaspoon of cinnamon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just found this recipe and served it last night to the family – delicious! Thanks you so much
So glad this squash was a hit with your family!
Wow! This is really a great blog. Thanks for this one.
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Looks so yum! Definitely one of my fave fall vegetables to roast! Love how easy this recipe is.
I’m just starting to see delicata squash in the store, but have never prepared it. Thanks for the tips. I’ll pick some up.
I’ll have to look for this squash and try it. I have some Maple Cinnamon Sugar that would probably be awesome on it!
Oh yes, definitely! That would be tasty!