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This roasted delicata squash recipe is naturally sweet, tender, and oh-so-easy to make. Meet your new favorite fall side dish!
If you haven’t tried delicata squash yet, you’re missing out. Personally, I always wrote it off because I assumed that it tasted like any other winter squash and that, like other varieties of squash, it would be tough to cut and seed. Then I tried it and: whoa, game-changer!
Delicata squash is simple to prep, easy to cut into, and when it’s roasted, it caramelizes to perfection, making it tender and sweet. You can play up the sweetness by roasting delicata squash with maple syrup, brown sugar, or diced apples, or you can go with contrasting flavors and pair it with savory seasonings. In this recipe, I went the savory route and used Trader Joe’s onion salt, but there’s a lot of room to experiment with different flavors when it comes to delicata squash, so don’t be afraid to try something new!
What You’ll Need
If you don’t count the olive oil and salt, you only need 2 ingredients for this recipe!
- Delicata squash – One small squash will feed 2 people as a side dish. Buy a squash that feels firm all around, with no soft spots or gashes.
- Olive oil
- Salt
- Trader Joe’s onion salt – Or use garlic or onion powder.
How do you prepare delicata squash?
Delicata squash is not peeled (the thin skin is edible!), which means you’ll want to wash the outside well. Cut off each end and discard; cut the squash lengthwise with a sharp knife, then use a spoon to scoop out the seeds and strings from both halves. Cut the two halves into 1/2-inch half moons. Alternatively, you can cut the ends off of the squash and cut it into rounds, then scoop out the seeds. Make sure you have a good grip on the squash if you try it this way.
Variations to Try
Once you’ve mastered this recipe, here are some variations to try:
- You can swap the onion salt for dried or fresh rosemary, thyme, or sage.
- Whisk the olive oil with cumin, chili powder, cinnamon, or smoked paprika, then brush it onto the squash.
- Use maple syrup as a glaze for the squash and pair it with pecans or walnuts.
- Drizzle brown butter over the squash once it’s done baking.
- Roast the squash with Brussels sprouts or diced apples.
How to Make Roasted Delicata Squash
This is the type of recipe that’s perfect for an easy weeknight side dish. You can even cut the squash in advance and refrigerate it until you’re ready to cook!
Prepare. Preheat your oven to 400ºF and line a large baking sheet with parchment paper.
Season the squash. Place the half moons of squash onto the baking sheet, then drizzle them with olive oil. Season with salt and onion salt, then use your hands to rub the oil and seasoning all over squash, ensuring that they’re evenly coated.
Cook. Roast the squash in a single layer for 15-20 minutes, flipping the slices halfway through the cooking time. The squash is done when it can be easily pierced with a fork and it’s nicely caramelized.
How to Store and Reheat Leftovers
Transfer any leftover delicata squash to an airtight container and refrigerate it for up to 3 days. You can warm it up in the microwave or eat it cold. It’s a great addition to salads or meal prep lunches.
If you love roasting vegetables, here are other roasted vegetable recipes:
- Roasted Parmesan Carrots
- Garlic Roasted Green Beans
- Roasted Garlic Brussels Sprouts
- Roasted Parmesan Broccoli
- Roasted Acorn Squash
Roasted Delicata Squash
Equipment
Ingredients
- Delicata squash, sliced into rounds or half moons and deseeded
- 1-2 teaspoons olive oil
- Salt
- Trader Joe’s onion salt, (see note below)
Instructions
- Preheat oven to 400 °F (204 °C) and line a rimmed baking sheet with parchment paper.
- Place delicata squash onto prepared baking sheet and drizzle olive oil over the slices. Sprinkle salt and onion salt onto the slices. Using your hands, gently rub over the pieces and turn them over and do the same to make sure they’re all coated.Delicata squash, 1-2 teaspoons olive oil, Salt
- Roast for 15-20 minutes or until squash has softened. Flip them halfway through for even browning on both sides.
Recipe instructions does not brown the squash as pictured. Misleading.
sorry you thought this was misleading. every oven is different as is every baking sheet and every squash. if you wanted it as brown as the photos, you may have had to add more oil to get the squash to brown more and/or bake it higher heat.
@Tash, I just absolutely hate it when I find a recipe and after preparing the food, it looks nothing like the photo. I recently got a Thanksgiving recipe guide in the Denver Post. After looking it over, I realized that NONE of the photos were of the actual dish. The photos were from stock images. Boooo. Bad form.
Great recipe.
Thank you so much. Simple and delicious