I love how delicata squash doesn’t need peeling—its thin skin gets tender and crispy in the oven. Roasting brings out its natural sugars and creates beautifully caramelized edges. It’s versatile enough to serve as a side dish, toss into salads, or even use as a base for grain bowls. The flavor is slightly nutty and sweet, and the texture is soft with just the right amount of bite. Plus, it’s visually stunning with its scalloped edges and golden-orange color.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Delicata squash
Olive oil
Sea salt
Freshly ground black pepper
Optional additions:
Garlic powder or paprika for extra flavor
Maple syrup for a touch of sweetness
Fresh herbs like thyme or rosemary
Directions
I preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
I scrub the delicata squash clean (since I leave the skin on), then slice it in half lengthwise and scoop out the seeds with a spoon.
I slice each half into 1/2-inch thick crescent-shaped pieces.
In a large bowl, I toss the squash with olive oil, salt, and pepper—sometimes adding a sprinkle of garlic powder or herbs for more flavor.
I spread the squash out in a single layer on the baking sheet, making sure the pieces don’t overlap so they roast evenly.
I roast for about 20–25 minutes, flipping halfway through, until the squash is golden brown and caramelized around the edges.
Servings and Timing
This recipe serves 4 people as a side dish. The total time is about 35 minutes, including 10 minutes of prep and 25 minutes of roasting.
Variations
I drizzle maple syrup over the squash before roasting for a sweet-savory combo.
For a spicier version, I sprinkle cayenne pepper or chili flakes before baking.
When I want to make it a meal, I serve the roasted slices over quinoa with sautéed greens and a tahini drizzle.
I sometimes add roasted red onions or apples to the pan for extra color and flavor.
Storage/Reheating
Leftover roasted squash keeps well in the fridge for up to 4 days. I store it in an airtight container and reheat it in a 350°F oven for about 10 minutes, or in a skillet to bring back the crispiness. It’s also great cold or at room temperature tossed into salads.
FAQs
Can I eat the skin of delicata squash?
Yes, and that’s one of the best parts. The skin becomes soft and tender in the oven, so there’s no need to peel it.
How do I know when delicata squash is fully cooked?
I check that the squash is fork-tender and golden brown on the edges. That’s when it’s perfectly caramelized and ready to serve.
Can I use this recipe for other types of squash?
While it works best with delicata because of the edible skin, I’ve used a similar method with acorn squash (though I peel that first).
Is delicata squash healthy?
Absolutely. It’s rich in fiber, vitamin A, and antioxidants, making it a nutritious addition to any meal.
Can I make roasted delicata squash ahead of time?
Yes, I often roast it ahead and either serve it cold in a salad or reheat it before serving. It holds its texture well.
Conclusion
Roasted delicata squash is one of those easy, no-fuss recipes I find myself making again and again. It’s quick to prepare, loaded with natural sweetness, and pairs beautifully with almost anything. Whether I’m cooking for a weekday dinner or adding a colorful dish to my holiday table, this recipe always delivers.
