Tender, caramelized Roasted Delicata Squash is an absolutely delicious side dish that is so easy to make! The beautiful pin-striped skin is edible so there’s no peeling required. This recipe is perfect for the holidays or any fall-inspired menu.
Nothing says fall more than a platter full of golden Roasted Delicata Squash. It adds a warm, fall touch to any menu. We love it as a stand-alone side dish or in Roasted Delicata Squash Salad.
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Easy Delicata Squash Recipe
Forget fumbling with an awkward, heavy squash that is difficult to slice and peel. Delicata squash is small and easy to handle and has the prettiest edible skin. Very little is required to enhance the natural flavor of this dependably delicious squash.
Easy prep and a short ingredient will create a sheet pan full of beautiful roasted squash that is worthy of a Thanksgiving menu.
What Does Delicata Squash Taste Like?
If a butternut squash and a sweet potato had a baby, it would be a delicata squash. The flavor is similar to both but the thin, edible peel makes it truly unique. The golden flesh is naturally sweet with a buttery, slightly nutty flavor that is nicely enhanced when roasted with a little maple syrup or honey.
Ingredients and Substitutions
- Delicata squash – A medium delicata squash will weigh approximately 1 ½ pounds and yield enough to fill a large rimmed baking sheet. It’s considered a winter squash but is available in stores from late August through November.
- Butter – I like to use butter instead of olive oil to enhance the flavor of the maple syrup or honey. You can substitute olive oil, if you’d like.
- Pure maple syrup – Be sure to use 100% pure maple syrup (not pancake syrup). I frequently substitute honey which works very well too.
- Salt and freshly ground black pepper
- Optional add-ins – You can add additional seasonings like a touch of cinnamon, fresh thyme, parsley, or other herbs, if you’d like. My preference is to keep it simple so the natural flavor of the delicata squash shines through.
Plan Ahead Tip
As soon as delicata squash appears in grocery stores in late summer or early fall, I snatch it up and store it in my cool, dark pantry. It will keep well for up to 3 months for an easy side dish anytime.
How to Roast Delicata Squash
- Trim – Using a sharp chef’s knife, slice about ½-inch off each end of the squash.
- Halve – Slice the squash in half, lengthwise and use a spoon to scrape out the seeds and stringy bits.
- Slice – Slice each half into ½- to ¾-inch thick half moons.
- Season – Place the slices in a bowl. Drizzle with the melted butter and maple syrup and season with the salt and a little pepper. Toss until well coated.
- Baking Sheet – Spread the squash out even over large rimmed baking sheet coated with nonstick cooking spray.
- Roast – And, finally, roast in a preheated 425 degree F oven. for 10 to 12 minutes, or until browned on one side. Remove the baking sheet from the oven and use tongs to flip the pieces over. Return to the oven and roast for an additional 8 to 10 minutes or until nicely browned on both sides and fork tender.
Tips for the Best Roasted Delicata Squash
- Metal Baking Sheet – I recommend roasting the squash directly on a large, rimmed metal baking sheet for the best caramelization. You may not get the same result if you line the baking sheet with parchment paper.
- Quantity – Don’t be tempted to crowd the baking sheet. There should be room between each piece of squash in order so that it will roast and caramelize properly.
- Cooking Time – Be vigilant and pull the delicata squash from the oven when it is tender and golden brown. You want to avoid overcooking squash.
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Leftover Roasted Delicata Squash is delicious served cold in salads! To rewarm, cook in the microwave for 20 second increments, just until warmed through.
More Squash Recipes You’ll Love
- Sweet Baked Acorn Squash
- Roasted Butternut Squash and Apples
- Sweet Spiced Roasted Butternut Squash
- Roasted Delicata Squash Salad
Roasted Delicata Squash
- 1 medium delicata squash, approximately 1 ½ pounds
- 2 tablespoons butter, melted (or olive oil for dairy-free)
- 1 tablespoon pure maple syrup or honey
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Preheat oven to 425 degrees F. with an oven rack in the bottom ⅓ of the oven (I had mine two settings up from the bottom). Coat a large rimmed baking sheet with nonstick cooking spray.
- Slice the ends off the squash and then slice it in half, lengthwise. Use a spoon to scrape out the seeds and stringy bits. Slice each half into ½- to ¾-inch thick pieces and place them in a bowl. Drizzle with the melted butter and maple syrup and season with the salt and a little pepper. Toss to coat and then spread over the prepared baking sheet.
- Roast for 10 to 12 minutes, or until browned on one side. Remove the baking sheet from the oven and use tongs to flip the pieces over. Return to the oven and roast for an additional 8 to 10 minutes or until nicely browned on both sides and fork tender.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.