Free: Healthy Freezer Meals Recipe EbookGet It Now
Delicata squash is a winter vegetable gem! You may feel less familiar with it compared to acorn squash, kabocha, and butternut squash, but it tastes just as delicious thanks to its edible skin and less dense flesh. In this roasted delicata squash recipe, I’ll show you how to transform this veggie into a hearty, healthy side dish that the whole family will love.
Why You’ll Love This Delicata Squash Recipe
- Delicate, slightly sweet flavor
- Golden caramelized edges
- Perfectly soft and tender, yet firm, texture
- Only a few simple ingredients
- So easy — just cut, season, and roast!
- Ready in 30 minutes
- Minimal mess and cleanup
Ingredients & Substitutions
This section explains how to choose the best ingredients for oven roasted delicata squash , what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Delicata Squash – Look for ones that feel firm and heavy for their size. You can find them at many grocery stores and farmers markets in the fall. The average weight is about 2 pounds each, but this delicata squash recipe will work with larger or smaller ones, too.
- Olive Oil – You’ll need a drizzle of olive oil to coat the delicata squash slices, but you can easily substitute it with avocado oil or any neutral cooking oil you have.
- Garlic Powder – Although optional, I recommend seasoning with garlic powder for an extra layer of flavor.
- Sea Salt & Black Pepper
See variations below for other seasoning ideas!
How To Cut Delicata Squash
You can roast delicata squash by simply cutting it in half and removing the seeds, but I prefer to slice it into half moons for more caramelized edges. It’s easy to do:
- Cut off the ends. Place the squash on a cutting board and use a chef’s knife to slice off both ends.
- Slice and scoop. Cut the squash in half lengthwise, from root to tip. Then, use a spoon to scoop out the seeds and any stringy flesh inside.
- Cut into half moons. Place a squash half cut side down, then slice crosswise to make half moon shapes, about 1 inch thick. (You can also slice them thinner, 1/2 inch or 3/4 inch, if you want them to roast more quickly.) Repeat with the other half. You can place the squash in a bowl to season, but I like to transfer it directly to a baking sheet, so there are less dishes to wash.
TIP: The skin of delicata squash is edible!
There’s no need to peel it. It’s also softer than other winter squash, making it easier to cut.
How To Cook Delicata Squash
This section shows how to roast delicata squash, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Arrange the squash on a large baking sheet in a single layer, ensuring that each piece touches the pan. Drizzle both sides with olive oil and season with garlic powder (if using), salt, and pepper.
- Bake. Roast delicata squash in the oven, flipping halfway through, until it’s tender and the edges are browned.
TIP: An unlined non-stick sheet pan works best.
You can line the pan with foil or parchment paper if you like, but parchment paper will reduce browning. If using foil or a bare sheet pan (non stick only), brush it with some extra oil before adding the squash.
This is a very basic delicata squash recipe, but you can easily customize it with different flavors. Try these exciting twists to your new favorite fall side dish:
- Herby – Before roasting, toss delicata squash with fall herbs like dried or fresh rosemary, thyme, or sage. Use about 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs.
- Apple – Add apple slices (1-2 apples) and a sprinkle about 1-2 teaspoons of cinnamon onto the delicata squash before roasting for a combination of sweet and savory flavor.
- Maple Pecan – When there is about 5 minutes left of roasting time, drizzle the delicata squash with 2-3 tablespoons maple syrup (or try my natural sugar-free maple syrup) and top with 1/4 cup chopped pecans or walnuts for a sweet and nutty taste.
- Spiced – Whisk together warm spices like cinnamon, nutmeg, and cloves, and sprinkle on the squash before roasting.
- Cranberry – Before roasting, add 1/2 cup fresh cranberries over the top and roast them together. Drizzle with 2-3 tablespoons of maple syrup in the last few minutes of roasting.
- Stuffed – To make stuffed delicata squash, roast it halved instead of sliced. Then, you can stuff it with the same cranberry sausage filling I use for stuffed acorn squash (or see that post for other stuffing ideas).
- Store: Keep leftover squash in an airtight container in the refrigerator for 3-4 days. You can also repurpose leftovers by tossing them into a winter salad or kale salad, or replace the butternut squash in butternut squash salad.
- Reheat: You can reheat delicata squash recipes in the microwave, but they can dry out a bit. The oven at 350 degrees F works better.
- Freeze: For uncooked squash, slice and seed it, then cut it into desired portions and freeze for up to 12 months. For cooked squash, allow it to cool completely, then store it in an airtight container or zip lock bag in the freezer for up to 6-8 months.
What To Serve With Roasted Delicata Squash
Not sure what dishes pair perfectly with roasted delicata squash? I’ve got you covered with some tasty ideas:
- Chicken – Try it with spinach stuffed chicken or garlic butter chicken for a show-stopping meal that’s surprisingly easy. You can also just keep it simple with baked chicken leg quarters (you can pop them in the oven at the same time you’re roasting delicata squash) or hands-off Crock Pot chicken thighs.
- Seafood – To complement the sweet and savory flavors of the squash, serve it with naturally sweet crab legs or crispy coconut shrimp. If you prefer fish, make buttery pan fried salmon or pan fried cod.
- Pork – Sweeter sides like this one always pair really well with quick and easy air fryer pork chops (or baked pork chops instead), or a juicy pork steak.
- Beef – You can’t go wrong with a tender sirloin steak, or try prime rib roast or beef tenderloin for the holidays.
More Winter Squash Recipes
Love delicata squash recipes? Try some of my other ways to use winter squash:
Roasted Delicata Squash
Roasted Delicata Squash (So Easy!)
This roasted delicata squash recipe is the perfect easy side dish for a fall meal. It's sweet, savory, tender, and irresistibly caramelized.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 425 degrees F (218 degrees C). Prepare a large baking sheet by lining it with foil or parchment paper, or you can leave it bare if it’s a good non-stick surface for the best browning. (If using a bare pan or lining with foil, brush lightly with oil. This is not necessary with parchment paper.)
Cut off the top and bottom of the squash ends. Cut the delicata squash in half lengthwise and scoop out the seeds. Place one half cut side down, then slice downward, crosswise, into 1-inch-thick half moons. Repeat with the remaining squash halves.
Arrange the squash slices in a single layer on a large baking sheet, without touching each other. (You can line the pan with foil or parchment paper if you like, but parchment paper will reduce browning. If using foil or a bare sheet pan, brush it with some extra oil before adding the squash.)
Drizzle the squash with olive oil on both sides. Sprinkle both sides with garlic powder (if using), salt, and pepper.
Roast delicata squash in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are browned.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Serving size: 1 cup
Nutrition info does not include optional garlic powder.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?Save This Recipe Now
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂