How do I store leftover delicata squash?

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!

Can you freeze roasted delicata squash?

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.

What can I serve with roasted delicata squash?

This squash is delicious served as a simple yet elegant side dish to roasted chicken, pork, u003ca href=u0022https://www.rootsandradishes.com/weeknight-lemon-dill-salmon/u0022u003eoven baked lemon dill salmonu003c/au003e, 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.

Where can I find delicata squash?

Delicata squash is usually available during the fall and early winter at the farmers market and most grocery stores.

Simple Roasted Delicata Squash – Roots and Radishes

Simple Roasted Delicata Squash

Roasted delicata squash slices on sheet pan with wooden turner.

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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.

Author: Tera Gigot
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2-4 servings 1x
Category: Side dish
Method: Roast
Cuisine: American

Ingredients

Scale

1 medium-large delicata squash (or 2 small)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

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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 1/2 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.

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:

Find it online: https://www.rootsandradishes.com/roasted-delicata-squash/