This roasted delicata squash recipe is easy to make and is a great side dish for fall and winter meals. It's roasted with pumpkin pie spice and thyme, then topped with a delicious combination of sweet, tangy, and savory toppings for some festive holiday flair!
Need a few more holiday recipes? See this holiday vegetable side dishes post.
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What is delicata squash?
Delicata squash is an oblong, medium-sized squash with creamy, pale yellow skin adorned with green or orange stripes running lengthwise. It's one of the winter squashes, along with butternut, acorn, and spaghetti squash. The surface is smooth and delicate and is shaped like a small baguette. When you slice it open, you’ll find bright orange flesh and a hollow center filled with seeds (they can be roasted just like pumpkin seeds)! Its compact size and striking appearance make it perfect for both cooking and decorating during autumn!
What does delicata squash taste like?
Delicata squash is like the sweet potato of the squash family, with a creamy texture and a rich, sweet, nutty flavor. Its taste is less intense than butternut squash, and acorn squash, with subtle hints of brown sugar and corn. If you’re new to delicata, think of it as a cozy autumn/winter squash that’s easy to cut and even easier to cook.
Can you eat the skin?
YES! It has an edible skin—it has a thinner skin than butternut squash, so it softens beautifully when cooked and makes for a beautiful presentation.
Is it healthy?
Delicata squash is not just delicious—it’s packed full of nutrition, too. According to Nuritionandyou.com it’s low in calories but packed with vitamins and minerals, making it a guilt-free way to enjoy something sweet and satisfying.
Delicata squash is a great source of vitamin A, which is fantastic for your skin and eyes. It’s also rich in vitamin C, giving your body an extra boost to fight off seasonal colds. Plus, it has fiber to keep your digestion happy and potassium to help balance electrolytes and support heart health.
It’s also naturally gluten-free and perfect for all kinds of diets, whether you're plant-based, paleo, keto or just looking to eat more whole foods.
Where can you find delicata squash?
You can find delicata squash in most grocery stores and farmers' markets during the fall/early winter season. Check your local grocery stores or stores like Whole Foods and Trader Joe’s if you can't find it at your local grocery store.
For the freshest options, check out local farmers' markets—many small farms grow delicata squash.
Ingredients you'll need
- Delicata squash. Check your local grocery store or farmer's markets during the fall season. I've also found them at Trader Joe's and Whole Foods.
- Pumpkin pie spice. I love using this for great fall flavor in savory dishes. I also use sweet curry powder from time to time. It's so good!
- Dried Thyme
- Olive Oil
- Salt
To garnish:
- Arugula. Use some chopped parsley to add fresh herbal flavor if you can't find arugula.
- Goat cheese or feta cheese
- Pomegranate seeds or dried cranberries
- Pumpkin seeds, pistachios, or toasted pecans.
- Honey or maple syrup
- Fresh Thyme
How to make this delicata squash recipe
To cut delicata squash:
- Wash and cut in half: Since you can eat the skin, give it a good scrub under running water. Using a sharp knife, slice off both ends. Stand the squash upright and carefully slice it down the middle.
- Scoop out the seeds: Use a spoon to scrape out the seeds and stringy bits. Pro tip: Save the seeds and roast them—they’re delicious!
- Slice it into half-moons: Lay the halves flat (flesh side down) and cut into thin, half-moon shapes, about ¼ -½-inch thick.
How to Roast Delicata Squash
- Preheat your oven: Set it to 425°F (220°C).
- Toss with oil and seasoning: On a rimmed large baking sheet, toss the squash slices with pumpkin pie spice, dried thyme, olive oil, and salt. Then arrange the slices in a single layer (you may need to use 2 baking sheets).
- Roast: Bake for about 20–25 minutes, flipping halfway through. The squash should be golden brown and tender with lightly caramelized edges.
- Garnish and serve! On a small-medium serving platter, arrange the arugula and top with the roasted squash, goat cheese, pomegranate seeds, pumpkin seeds, and fresh thyme. Drizzle with honey and serve.
What to serve with roasted delicata squash
Serve this as a nice side dish for Thanksgiving and Christmas with baked mac and cheese, roasted Brussels sprouts, and turkey.
For a simple weeknight dinner serve this with roasted chicken thighs or flat iron steak.
Storage and Reheating Instructions
- TO STORE: Place the squash in a container with a tight-fitting lid. Store in the fridge for up to 4–5 days.
- TO REHEAT: Preheat your oven to 375°F (190°C). Spread the squash (without toppings) in a single layer on a baking sheet and warm for about 10 minutes or until heated through and slightly crispy.
Recipe
Roasted Delicata Squash
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Equipment
- Chef's Knife
- Spoon
Ingredients
To roast the squash
- 2 large Delicata squash or 3-4 small
- 2 tablespoons Olive Oil
- ¼ teaspoon Pumpkin Pie Spice
- ½ teaspoon Dried Thyme
- ½ teaspoon Kosher Salt
To garnish the squash
- 2 cups Baby Arugula
- ¼ cup Pomegranate arils or dried cranberries
- ⅓ cup Goat cheese or Feta cheese
- ¼ cup Pumpkin seeds or pistachios, sunflower seeds, or chopped toasted pecans
- 2 tablespoons Honey or maple syrup
- 1 to 2 tablespoons Fresh Thyme
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Instructions
- Preheat your oven: Set it to 425°F (220°C).
- Prep the squash: Since you can eat the skin, give it a good scrub under running water. Using a sharp knife, slice off both ends. Stand the squash upright and carefully slice it down the middle. Use a spoon to scrape out the seeds and stringy bits. Lay the halves flat (flesh side down) and cut into thin, half-moon shapes, about ¼ -½-inch thick.
- Season and bake: On a rimmed large baking sheet, toss the squash slices with pumpkin pie spice, dried thyme, olive oil, and salt. Then arrange the slices in a single layer (you may need to use 2 baking sheets). Bake for about 20–25 minutes, flipping halfway through. The squash should be golden brown and tender with lightly caramelized edges.
- Garnish and serve: On a small-medium serving platter, arrange arugula and top with the roasted squash, goat cheese, pomegranate seeds, pumpkin seeds, and fresh thyme. Drizzle with honey and serve immediately.
Notes
- TO STORE: Place the squash in a container with a tight-fitting lid. Store in the fridge for up to 4–5 days.
- TO REHEAT: Preheat your oven to 375°F (190°C). Spread the squash (without toppings) in a single layer on a baking sheet and warm for about 10 minutes or until heated through and slightly crispy.
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