Roasted Delicata Squash

Roasted delicata squash is one of the easiest and most satisfying fall side dishes I make. It has a naturally sweet, nutty flavor that intensifies in the oven, and its tender skin becomes perfectly edible when roasted—no peeling required. Whether I’m serving it on a weeknight or adding it to a holiday spread, roasted delicata squash is a colorful, flavorful addition that never disappoints.

Why You’ll Love This Recipe

I love how little effort it takes to prepare delicata squash. There’s no need to peel it, it slices beautifully into rings or half-moons, and it roasts in under 30 minutes. The squash caramelizes on the edges while staying tender inside, and it pairs well with just about any seasoning—from simple salt and pepper to maple syrup, herbs, or spices. It’s naturally gluten-free, vegetarian, and nutrient-rich, making it a versatile dish for just about any table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 delicata squash (about 1 pound each)

• 2 tablespoons olive oil

• Salt, to taste

• Black pepper, to taste

• Optional: pinch of smoked paprika, cinnamon, or thyme for extra flavor

• Optional: fresh herbs, pomegranate seeds, or grated Parmesan for garnish

Directions

Step 1: Preheat the Oven
I preheat my oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Squash
I wash the delicata squash thoroughly, then slice off the ends. I cut each squash in half lengthwise and scoop out the seeds with a spoon. Then I slice the halves into ½-inch thick half-moons. There’s no need to peel—delicata squash has a tender skin that roasts beautifully.

Step 3: Season and Arrange
In a large bowl, I toss the squash slices with olive oil, salt, pepper, and any optional seasonings. I spread them out in a single layer on the prepared baking sheet, making sure they aren’t overcrowded.

Step 4: Roast
I roast the squash for 20–25 minutes, flipping halfway through, until the slices are golden brown and tender with caramelized edges.

Step 5: Serve
I transfer the roasted squash to a serving platter and finish with any desired toppings like chopped herbs, a drizzle of maple syrup, pomegranate seeds, or a sprinkle of cheese.

Servings and timing

This recipe makes about 4 servings as a side dish.

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Sweet version: I drizzle with maple syrup and sprinkle with cinnamon before roasting.

• Savory-herb: I toss the squash with rosemary, thyme, or sage for a more aromatic profile.

• Spicy kick: I add a pinch of cayenne or smoked paprika for heat.

• Salad topper: I toss roasted squash into fall salads with arugula, goat cheese, and toasted nuts.

• Grain bowl: I use it as a topping for farro or quinoa bowls with tahini dressing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread the slices on a baking sheet and warm them in a 350°F oven for 10–12 minutes. I avoid microwaving if possible, as it can make the squash a little soggy. Roasted delicata squash also works great at room temperature, especially in grain bowls or salads.

FAQs

Do I need to peel delicata squash?

No, and that’s one of the best parts. The skin becomes tender and fully edible when roasted.

Can I roast it ahead of time?

Yes, I often roast the squash earlier in the day and reheat it just before serving. It holds up well in the fridge.

What does delicata squash taste like?

It has a sweet, buttery flavor with a hint of nuttiness—kind of like a cross between sweet potato and corn.

Can I air fry delicata squash?

Absolutely. I roast it in the air fryer at 400°F for about 12–15 minutes, shaking the basket halfway through.

What’s the best way to cut delicata squash?

After cutting off the ends, I slice it in half lengthwise and scoop out the seeds. Then I cut it into thin half-moons, about ½-inch thick for even roasting.

Conclusion

Roasted delicata squash is one of those simple pleasures that I look forward to every fall. It’s quick, flavorful, and endlessly customizable. Whether I serve it as a side dish, add it to a salad, or just snack on it straight from the pan, it’s always a comforting, colorful, and delicious way to enjoy seasonal produce.

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