Roasted Delicata Squash

Delicata squash is one of my favorite fall vegetables. If you haven’t tried it, you are going to love it! It is so good, especially when roasted in the oven.

The squash has a natural sweetness to it with a tender flesh that is creamy when cooked and caramelizes when roasted in the oven. The squash is a cross between butternut squash and sweet potato, some people even refer to it as sweet potato squash.

The best part? You don’t have to peel delicata squash. The skin is thin and completely edible! It is easy to prepare and makes a great side dish to any fall or winter meal. We look forward to it every year and always serve it at Thanksgiving and Christmas. It is pretty to serve and delicious to eat!

Ingredients

• Delicata squash– look for delicata squash in the produce section by other squashes. You will need 2 squashes, about 2 pounds.
• Olive oil– for drizzling over the squash.
• Kosher salt and black pepper– to season the squash.
• Pure maple syrup– for lightly sweetening the squash.
• Garnish– fresh chopped parsley, pomegranate arils, and feta cheese. Optional, but so pretty and delicious!

How to Make Roasted Delicata Squash

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
• Wash the squash with water and dry. With a sharp knife, cut off the ends of the squash. Next, cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
• Fun fact, you don’t have to peel the squash, the skin is edible!

• Cut the squash into 1/4-inch-thick slices.

• Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
• Roast for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup.

• Return the pan to the oven and bake for 5 to 10 more minutes, or until the squash is tender and golden.

• Remove from the oven and transfer to a serving platter. If desired, drizzle with a little extra maple syrup.

Variations

• If you want to add some spices before cooking, go for it! Cinnamon, paprika, garlic powder, cayenne pepper, and a hint of nutmeg are all good options.
• If you don’t want to sweeten the squash, you can omit the maple syrup and just use olive oil.
• Serve it on top of a salad!

You can garnish the roasted squash with any of the following toppings.

• Pomegranate arils
• Cheese-crumbled feta cheese, goat cheese, or freshly grated Parmesan cheese
• Herbs– chopped fresh parsley, rosemary, or thyme.
• Dried cranberries
• Chopped nuts– pecans, candied pecans, walnuts, or hazelnuts
• Pepitas

Serving Suggestions

Roasted delicata squash is an easy side dish that goes great with any fall meal. Here are a few of our favorites!

• Easy Skillet Chicken Thighs
• Honey Mustard Sheet Pan Chicken with Brussels Sprouts
• Baked Mac and Cheese
• Chicken Pot Pie
• Brown Butter Mushroom Pasta
• Lemon Butter Chicken

How to Store

Store leftover squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F until heated through (without the garnishes). You can also reheat in the air fryer.

More Easy Vegetable Side Dishes

• Roasted Green Beans
• Roasted Carrots
• Maple Roasted Sweet Potatoes
• Roasted Vegetables
• Summer Squash Sauté
• Roasted Broccoli
• Roasted Brussels Sprouts
• Parmesan Roasted Cauliflower

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Side Dishes

Roasted Delicata Squash

This vegetable side dish is a fall favorite! The squash is easy to prepare (no peeling involved), sweet, tender, and delicious! Serve at Thanksgiving, Christmas, or along side any meal.

4.88 from 8 votes

PrintSave RecipeReview

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 medium delicata squash, about 2 pounds
• 1 tablespoon olive oil
• Kosher salt and black pepper, to taste
• 2 tablespoons pure maple syrup, plus extra for serving
• Garnish: fresh chopped parsley, pomegranate arils, and feta cheese, optional

Instructions

 

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
• Wash the squash with water and dry. With a sharp knife, cut off the ends of the squash. Next, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch-thick slices.
• Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
• Roast for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup.
• Return the pan to the oven and bake for 5 to 10 more minutes, or until the squash is tender and golden. Remove from the oven and transfer to a serving platter. If desired, drizzle with a little extra maple syrup and garnish with parsley and pomegranate arils. Serve immediately.

Nutrition

Calories: 90kcal, Carbohydrates: 17g, Protein: 1g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 7mg, Potassium: 544mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2064IU, Vitamin C: 19mg, Calcium: 50mg, Iron: 1mg

Keywords delicata squash

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