Roasted delicata squash is one of the easiest, most delicious ways to celebrate fall produce. Unlike other winter squash varieties, delicata squash has an edible skin, a naturally sweet, nutty flavor, and a buttery-soft texture when roasted. It requires no peeling, roasts quickly, and caramelizes beautifully in the oven, making it a perfect everyday side dish that tastes restaurant-worthy.
Whether you’re preparing a cozy weeknight dinner or building out a holiday table, roasted delicata squash adds warmth, color, and wholesome seasonal flavor. Its versatility also makes it ideal for salads, grain bowls, and simple vegetable sides.
This recipe brings out everything special about delicata squash—crispy edges, tender centers, and flavors that shine with just a few ingredients.
Why You’ll Love Roasted Delicata Squash
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No peeling required—the edible skin becomes tender when roasted
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Naturally sweet and wonderfully caramelized
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Ready in under 30 minutes
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Perfect for meal prep, salads, and holiday menus
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Pairs well with savory, sweet, and herb-infused flavors
Equipment You’ll Need
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Sharp chef’s knife
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Spoon (to remove seeds)
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Cutting board
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Baking sheet
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Parchment paper (optional)
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Mixing bowl
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Measuring spoons
Ingredients List for Roasted Delicata Squash
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2 medium delicata squash
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2 tbsp olive oil
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1 tsp kosher salt
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½ tsp black pepper
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1 tsp garlic powder (optional)
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1–2 tsp maple syrup or honey (optional for added caramelization)
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Fresh herbs for garnish (thyme, parsley, or sage)
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 20–25 minutes
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Total Time: 30–35 minutes
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Servings: 3–4
How to Make Perfect Roasted Delicata Squash
Step 1. Prepare the Squash
Wash the delicata squash thoroughly—since the skin is edible, you want it clean. Slice off the ends, then cut each squash lengthwise. Scoop out the seeds using a spoon. The seeds can be rinsed and roasted later, just like pumpkin seeds.
Step 2. Slice into Half-Moons
Place each half cut-side down and cut into ½-inch half-moon slices. This shape roasts evenly and gets beautifully crisp at the edges.
Step 3. Season Generously
In a mixing bowl, toss the squash with olive oil, salt, pepper, and optional garlic powder or maple syrup. Each piece should be lightly coated for even browning.
Step 4. Arrange on a Baking Sheet
Spread the squash in a single, even layer. Leave space between pieces so they roast instead of steam.
Step 5. Roast
Bake at 425°F (220°C) for 20–25 minutes, flipping halfway for golden, caramelized results.
Step 6. Serve
Transfer to a platter and garnish with fresh herbs. Serve warm or use in salads and grain bowls.
Flavor Variations
Maple & Cinnamon
Add ½ tsp cinnamon + 1 tsp maple syrup for a cozy fall twist.
Parmesan Herb
Sprinkle freshly grated Parmesan and chopped parsley after roasting.
Spicy Roasted
Add ¼–½ tsp chili flakes or smoked paprika for heat.
Brown Butter Sage
Drizzle 2 tbsp brown butter and crispy sage leaves over the roasted squash.
Ways to Use Roasted Delicata Squash
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Toss into autumn salads
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Add to grain bowls with quinoa, farro, or couscous
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Serve as a holiday dinner side dish
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Fold into pasta dishes
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Add to sheet-pan dinners with chicken or sausage
Storage & Reheating
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freezing is not recommended—it affects texture.
Reheating
Roast at 400°F for 8–10 minutes, or warm in an air fryer for best crispiness.
Nutritional Facts (Per Serving)
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Calories: ~120
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Carbohydrates: ~18g
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Protein: ~2g
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Fat: ~5g
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Fiber: ~3g
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Sugar: ~6g
For quick and reliable side dishes, try Baked Potato Slices with Cheese, Microwave Baked Potato, or Grilled Corn on the Cob with Chili Lime Butter.
Roasted Delicata Squash
Ingredients
Equipment
Method
- Wash the delicata squash thoroughly—since the skin is edible, you want it clean. Slice off the ends, then cut each squash lengthwise. Scoop out the seeds using a spoon. The seeds can be rinsed and roasted later, just like pumpkin seeds.
- Place each half cut-side down and cut into ½-inch half-moon slices. This shape roasts evenly and gets beautifully crisp at the edges.
- In a mixing bowl, toss the squash with olive oil, salt, pepper, and optional garlic powder or maple syrup. Each piece should be lightly coated for even browning.
- Spread the squash in a single, even layer. Leave space between pieces so they roast instead of steam.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway for golden, caramelized results.
- Transfer to a platter and garnish with fresh herbs. Serve warm or use in salads and grain bowls.
Conclusion
Roasted delicata squash is a perfect example of how simple cooking techniques and seasonal produce can produce something extraordinary. With its edible skin, naturally sweet flavor, and quick cook time, it’s one of the most convenient fall vegetables you can prepare. Whether you serve it at a holiday gathering or fold it into weeknight salads, this easy recipe brings rich, comforting flavor to any meal.
Recipe FAQs
1. Do you need to peel delicata squash before roasting?
No—the skin becomes tender when roasted and is fully edible.
2. How do I choose a ripe delicata squash?
Look for firm squash with creamy yellow skin and dark green stripes, free of blemishes.
3. Can I roast delicata squash in an air fryer?
Yes. Cook at 400°F for 12–15 minutes, shaking halfway.
4. What protein pairs well with roasted delicata squash?
Chicken, pork tenderloin, salmon, and sausage work wonderfully.
5. Can I prepare it ahead of time?
Yes—roast it up to 2 days ahead and reheat before serving.
6. Are delicata squash seeds edible?
Absolutely. Clean, season, and roast them just like pumpkin seeds.