This simple roasted delicata squash is waiting to become your next favorite nourishing fall side dish or salad topping. Delicata is a variety of squash that roasts up into a sweet and nutty flavor that tastes incredible... all with minimal ingredients. Bonus points for not having to peel it!
Not to be dramatic, but if you haven't tried delicata squash yet, you have officially arrived at a pivotal moment in your vegetable eating life! It's my FAVORITE type of squash (all caps necessary), and I might even go so far as to say it's one of my spirit vegetables.
When roasted, delicata squash becomes naturally sweet and nutty with a texture reminiscent of acorn squash, and skin delicate enough to eat, aka no peeling required! Roasting up a delicata squash feels truly effortless, yet elegant and nourishing.
Oh, and did I mention my family devours this off the sheet pan whenever we make it? It's not every day we fight over veggies (usually it's just me, LOL), so this is one I like to make on repeat come fall. Let's make it together!
If you're interested in turning roasted delicata squash into a full meal, try my sheet pan miso curry delicata squash with tempeh, potatoes, and kale!
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All About Delicata Squash
- What is delicata squash? Delicata squash is an oblong variety of winter squash with green, yellow, and orange stripes, and an orangey cream flesh with seeds in the center. It's a naturally sweet squash that can stand alone as its own side dish, or go in anything from salads to grain bowls. Might I recommend my kale salad with feta and pomegranate??
- Where can I find one? These squashes are seasonal in fall, so you'll likely see some at your local farmers markets and in your CSAs starting in late summer or early fall. They're also available in your local grocery stores and co-ops, typically starting around that same time depending on how they were grown.
- How do I pick out a good one? Delicata squash are ripe when there are light yellow, green, and orange stripes on it, and the squash feels heavy for its size. An underripe squash will have light green skin rather than yellow, and it's best to avoid squash with mushy parts or holes.
Please see recipe card for quantities.
If you've spotted delicata at your CSA or farmers market, chances are you'll also see lots of other cozy fall crops right now. You can find the full list with recipe inspiration in my October produce guide!
Substitutions & Variations
- Maple and garlic - Similar to my maple walnut roasted Brussels sprouts, you can also roast delicata squash with some maple syrup and garlic. The garlic will get crisped and caramelized in the maple syrup, bringing a savory balance to the sweetness of maple and delicata squash. So good!
- Other seasonings - Feel free to add other dried herbs or seasonings! Cinnamon is delicious, as is curry powder, any dried herbs, or even chipotle seasoning.
- Air Fry - Check out our easy air fryer squash recipe to learn how to make delicata squash in the air fryer. It gets slightly more browned than in the oven, and is also delicious!
How to Roast Delicata Squash
- Step 1: Preheat your oven to 400 degrees, and (if desired) line a sheet pan with parchment paper or a silicone baking mat. Slice the ends off of your squash, then carefully cut lengthwise down the center. Use a spoon to scoop out seeds, and then cut each half crosswise into slices ½-inch thick.
- Step 2: Place squash slices into a large bowl and add olive oil, salt, and pepper. Toss to coat the squash in seasonings.
- Step 3: Transfer the squash slices to the sheet pan, leaving some spaces between slices.
- Step 4: Roast for 20 minutes, then flip each squash slice over and place back in the oven for 5 more minutes to brown on both sides. Squash is done roasting when edges are browned and a fork a can easily pierce through. Allow the squash to cool for a couple minutes, then serve as a side dish or add to salads!
Tips for Roasting the Best Squash
- Squash slice thickness requires less roasting time. If you have thinner slices of squash, I recommend keeping an eye on the squash slices at around the 15-20 minute mark, just to make sure they don't get overdone. Nicely browned and caramelized roasted squash is delightful, but crusty and burnt delicata squash is disappointing (I'll prob still eat it though...). Likewise for thicker slices, you may need a few extra minutes to fully cook the squash.
- Space between squash slices. Since we're going for browned and caramelized, having a bit of space between the squash slices helps to to allow air flow around the pieces of squash for even browning. If the squash slices are too close together, they create too much steam, which is a moist heat that doesn't caramelize as well as a dry heat.
Roasted Delicata Squash FAQs
Place fully cooled squash in an airtight container for up to five days in the fridge. Leftovers can be enjoyed reheated, cold, or used in salads throughout the week!
You sure can! Once the squash is completely cooled, place the whole sheet pan (ideally lined with parchment paper to avoid sticking) in your freezer for about an hour to freeze the individual pieces of squash. This step helps prevent squash pieces from sticking to each other once frozen. After that, remove the sheet pan from the freezer and transfer the frozen squash pieces to an airtight container or zip-top bag, and store in the freezer for up to three months.
This squash is delicious served as a simple yet elegant side dish to roasted chicken, pork, oven baked lemon dill salmon, or any main protein you're serving for the night. It's also an incredibly tasty addition to any grain bowl recipes or even hearty fall and winter salads with ingredients like kale, apples, and goat cheese. If you're serving this on Thanksgiving, definitely consider serving it alongside some cranberry relish.
More Easy Side Dish Recipes
We're super into roasting veggies as a healthy side dish for any meal! Here are some others we think you'll love:
📖 Recipe
How to Make Roasted Delicata Squash (Nutty, Sweet & Caramelized!)
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
Description
Roasted delicata squash is a healthy, simple, and elegant side dish that can be easily paired with a main meal or tossed into hearty grain bowls and salads. Perfect for fall and winter seasonal eating!
Ingredients
- 1 medium-large delicata squash (or 2 small)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat & prepare squash. Preheat your oven to 400 degrees, and optionally line a sheet pan with parchment paper or a silicone baking mat (helps prevent sticking). Slice the ends off of the squash and cut down the middle lengthwise. Using a spoon, scoop out the seeds and discard or set aside to clean and roast separately. Cut each squash half crosswise into slices ½ inch thick (just below 1.5 centimeters).
- Season squash. Place the squash slices in a bowl with olive oil, salt, and pepper. Toss to get all of the squash nicely coated.
- Roast. Transfer the seasoned squash to your prepared baking sheet, ensuring the squash slices are in an even layer with a little space in between each piece. Roast at 400 degrees for 25 minutes, flipping the squash pieces over at minute 20 and placing back in the oven for 5 minutes for even browning. Allow to cool for a few minutes, then serve!
Notes
- Squash slice thickness: If you cut thinner slices of squash, they will cook faster, so be sure to check at 15 or 20 minutes of roasting time. To test for doneness, poke with a fork and see if they pierce easily all the way through.
- Storage + freezing: To store leftovers, simply place in an airtight container in the fridge for up to five days. To freeze, flash freeze squash sliced on a parchment lined sheet pan (place in the freezer for an hour). Then transfer frozen slices to an airtight container or sealable bag and store in the freezer for up to three months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 heaping cup
- Calories: 118
- Sugar: 8.8 g
- Sodium:
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Trans Fat:
- Carbohydrates: 26.5 g
- Fiber: 3 g
- Protein: 2.9 g
- Cholesterol:
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