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Half moon shapes of roasted delicata squash on a sheet pan.
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4.67 from 3 votes

Roasted Delicata Squash

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!
Prep Time10 mins
Cook Time20 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: roasted delicata squash
Servings: 2
Calories: 121kcal


  • 1 delicata squash washed and dried
  • 1 Tablespoon olive oil more if needed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper


  • 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.


  • 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.


Serving: 1/2 of squash | Calories: 121kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 590mg | Fiber: 1g | Sugar: 1g