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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!

Rings of roasted delicata squash layered on a black plate
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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.
Raw delicata squash slices in pile

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.

Overhead view of roasted delicata squash rings on black plate

If you love roasting vegetables, here are other roasted vegetable recipes:

4.46 from 11 votes

Roasted Delicata Squash

The best way to make and eat delicata squash is to roast it! It tastes just like candy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2


  • Delicata squash, sliced into rounds or half moons and deseeded
  • 1-2 teaspoons olive oil
  • Salt
  • Trader Joe’s onion salt, (see note below)
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  • 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.
  • Roast for 15-20 minutes or until squash has softened. Flip them halfway through for even browning on both sides.


If you don’t have Trader Joe’s onion salt, you can use garlic powder or onion powder as a substitute.


Serving: 1serving, Calories: 18kcal, Fat: 2g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. I always rost squash seeds for an after dinner treat . They are crazy delicious and ten times tastier than pumpkin seeds. Lightly coat with oil and salt in a baking pan. Bake at 250° for 25-35 min with a chopstick sti or two after 20 min. They should be dark brown in color when teady

  2. I’m so vegetable illiterate that I literally thought this squash was just for decoration lmao. I’m a broke college student but I try to eat healthy so I subscribed to a vegetable delivery service and received a teeny little delicata squash. I have NEVER posted on a recipe before but I just finished the entire thing and have to let y’all know that this recipe is all you need! It tastes buttery, and sweet, AND savory while being relatively low calorie. I’m so happy

  3. So I just got these out of the toaster oven and devoured 2 right off the pan! I cut in generous 1/2″ slices, slathered with evoo, garlic salt, onion powder and a pinch of cumin(small squash gave me 6 slices). Someone mentioned how good the seeds were so I left all the membrane and seeds and broiled till browned on both sides. The membrane got real crispy as did some of the seeds and they were the best part!

  4. I loved this recipe……it was very easy. I was a skeptic on the skin, but pleasantly surprised that it was not chewy or tough. A sprinkle of garlic powder and some salt was all I used (and olive oil). It was delicious! I will make it again. Thanks for the tips!

  5. I once watched a caterer seed a melon and they used an ice cream scoop. Since then it has become my favorite way to seed a melon or a squash.

  6. Discovered this squash last year and became obsessed!! Found out you can 100% roast up the seeds like pumpkin seeds they are delicious with some salt! Also on extremely lazy days I’ve ever roasted the whole round with seeds and all still in them and it adds a delicious crunch to them! -xx

  7. Ok, It’s been on my try list for a while, but now I’m totally dying to buy myself some delicata and roast it up like this.