This roasted delicata squash recipe is practically foolproof. It comes together in a few quick steps, and you end up with sweet and rich roasted squash every time. The texture is creamy and smooth, and due to its thin skin, it’s so easy to cut, making this one of my favorite squashes to roast!
If you’ve never had delicata squash before, you’ll be pleasantly surprised by how little you need to roast delicata squash. The natural sugars in the squash become caramelized in the oven, so you end up with a buttery caramel flavor. While you can season it however you’d like, you don’t need much more than a bit of salt and pepper to make it taste amazing. Want another delicious side dish that goes with every meal? Try my roasted carrots recipe, roasted potatoes recipe, or smashed potatoes recipe.
What You Need to Make This Recipe
Delicata squash — when purchasing the squash, check for soft spots by squeezing the squash. The squash should feel firm and heavy for its size. The squash should also be a light creamy yellow color with long green stripes. If the squash is more orange than yellow, it may be overripe. Uncooked whole delicata squash will last for up to 4 weeks on the kitchen counter.
Oil — I drizzle olive oil onto the delicata squash before roasting, but you can use a different neutral oil.
How to Make Roasted Delicata Squash
1. Trim the ends off each squash and cut in half lengthwise. Scrape out the seeds and any stringy bits with a spoon and discard.
2. Cut the squash into ½-inch thick slices.
3. In a large mixing bowl or directly on a large parchment-lined rimmed baking sheet, toss the squash with the olive oil, salt, and pepper .
4. Spread out into a single layer on the baking sheet. Roast for 15 minutes or until lightly browned on the bottom. Flip slices over and continue roasting for about 10 more minutes. Serve the roasted delicata squash immediately, sprinkled with more salt and pepper to taste, if needed.
Pro Tips for Making This Recipe
- Make sure to wash the squash beforehand. As the skin is kept on, give the squash a good scrub with a brush.
- Feel free to change the seasoning to whatever you like! Fresh herbs such as rosemary, thyme, or sage are a great alternative. For a savory squash, you can also try garlic powder, onion powder, curry powder, or chili powder. You can add some brown sugar or maple syrup for a sweeter roasted squash. Alternatively, you can use smoked paprika or cayenne pepper for a spicy-smoky flavor, as it pairs well with the sweetness of the delicata squash.
- A sharp knife is a must to cut the squash in half safely.
- Don’t throw out the seeds! You can roast them like you roast pumpkin seeds.
- Delicata squash is quite versatile, so you can pair it with various other ingredients to bulk it up! Try pairing it with some cheese such as feta cheese, goat cheese, mozzarella cheese, and parmesan cheese. You can also top the squash with nuts and seeds such as pine nuts, pistachios, pecans, walnuts, pumpkin seeds, and sunflower seeds. Sliced fruit such as apples or pears is a great addition to the roasted delicata squash as well.
Frequently Asked Questions
Delicata squash does not need to be peeled before cooking. The thin skin is edible and becomes tender during cooking. However, if you do not want to keep the skin on, you can peel it with a vegetable peeler.
Leftovers keep well refrigerated in an airtight container for up to 5 days. Make sure the squash is at room temperature before you store it to prevent it from becoming soggy.
If you’re not a fan of half-moons, you can leave the squash in a round ring! Cut the ends off the squash and cut it into rounds, then scoop out the seeds inside the rings.
Yes, you can roast the squash in advance. You can also cut the squash ahead of time and store it raw in an airtight container in the fridge for up to a week. This way, you can quickly roast the delicata squash on a busy weeknight.
Delicata squash is in season from early September through late January.
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Roasted Delicata Squash
Equipment
- Large baking sheet
- Parchment paper
Ingredients
- 2 Delicata squash
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425F.
- Trim the ends off each squash and cut in half lengthwise. Scrape out the seeds and any stringy bits with a spoon and discard. Cut the squash into ½-inch thick slices.
- Toss the squash with the olive oil, salt, and pepper in a large mixing bowl or directly on a large parchment-lined rimmed baking sheet. Spread out into a single layer on the baking sheet.
- Roast for 15 minutes or until lightly browned on the bottom. Flip slices over and continue roasting until browned on the other side and tender, about 10 more minutes. Serve immediately, sprinkled with more salt and pepper to taste, if needed. Leftovers keep well refrigerated in an airtight container for up to 5 days.
Notes
- Make sure to wash the squash beforehand. As the skin is kept on, give the squash a good scrub with a brush.
- Feel free to change the seasoning to whatever you like! Fresh herbs such as rosemary, thyme, or sage are a great alternative. For a savory squash, you can also try garlic powder, onion powder, curry powder, or chili powder. You can add some brown sugar or maple syrup for a sweeter roasted squash. Alternatively, you can use smoked paprika or cayenne pepper for a spicy-smoky flavor, as it pairs well with the sweetness of the delicata squash.
- A sharp knife is a must to cut the squash in half safely.
- Don’t throw out the seeds! You can roast them like you roast pumpkin seeds.
- Delicata squash is quite versatile, so you can pair it with various other ingredients to bulk it up! Try pairing it with some cheese such as feta cheese, goat cheese, mozzarella cheese, and parmesan cheese. You can also top the squash with nuts and seeds such as pine nuts, pistachios, pecans, walnuts, pumpkin seeds, and sunflower seeds. Sliced fruit such as apples or pears is a great addition as well.
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