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Roasted delicata squash served on a platter with pomegranates and pumpkin seeds.

Roasted Delicata Squash

This roasted delicata squash 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!
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 254 kcal

Equipment

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

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.
    Process of slicing and removing seeds of delicata squash.
  • 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.
    Process of slicing squash into half moons adding to a roasting pan and tossing in seasonings.
  • 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.
    Roasted delicata squash served on a platter with pomegranates and pumpkin seeds.

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.

Nutrition

Calories: 254kcalCarbohydrates: 31gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 9mgSodium: 371mgPotassium: 872mgFiber: 4gSugar: 15gVitamin A: 3381IUVitamin C: 32mgCalcium: 104mgIron: 3mg
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