Whether you’re a novice learning how to cook delicata squash or a skilled chef looking for a simple side, Roasted Delicata Squash is a practically perfect preparation. There’s no need to peel this winter squash – simply roast with the skin on for crisp, caramelized edges. Maple syrup, butter, and thyme end sweet and savory notes to this robust seasonal side dish.
Jump to:
If I were to ask you what your favorite delicata squash recipes were, admit it, you’d be hard pressed to name even one. Me, on the other hand? Well, I have precisely… one. (This excellent delicata squash salad.)
And ugh, that’s shameful.
Because delicata squash is the game-changing winter squash you didn’t even know you were missing. It’s the kind of food that makes you make a “I was today years old when I learned…” TikTok.
Delicata squash is essentially the love child of butternut and acorn squashes. But it’s their best versions of themselves. All of the good stuff, none of the annoying ones. Their child is nothing but star qualities. Right outta the gate. Raw talent. Roasted Talent. Superstar.
That’s delicata squash. Light, creamy, sweet flesh that cooks to tender perfection (like a butternut), but with a thin, tasty edible skin that makes prepping and cooking ridiculously easy (like the acorn squash).
So let’s start stockpiling delicata squash recipes together so our repository of winter squash recipes is just that much more equipped to get us through the cold months with full, happy bellies.
How to Cut Delicata Squash
- Wash each squash under cool running water and scrub away any dirt or grit, then dry thoroughly with a kitchen towel.
- Use a sharp chef’s knife, trim ½″ from each end, then slice lengthwise to divide in half.
- Use a melon baller or spoon to scrape out the seeds and pulp.
- Place each squash half cut side down and slice into half-inch moons.
How to Cook Roasted Delicata Squash
No kitchen hacks or wrestling needed to dig into this Roasted Delicata Squash recipe – simply scoop and slice! Toss with maple butter to enhance the sweet notes in this winter squash. Roast for just 25 minutes for crispy skin and edges. Give it a fall finish with fresh thyme or sage.
- Move an oven rack to the lowest position, then heat the oven to 400°F.
- Prep the squash – wash, dry, trim; slice in half and remove the seeds and pulp; then slice into ½″ moon shapes.
- Whisk melted butter and maple syrup in a large bowl until smooth and well combined.
- Add the delicata squash slices and toss gently to evenly coat.
- Arrange squash in a single layer on a parchment lined baking sheet, leaving breathing room between each pieces. Sprinkle with salt.
- Transfer to the oven and roast for 25 minutes. Flip the slices halfway through and rotate the pan to ensure even cooking. The flesh will be soft and lightly caramelized when done.
- Garnish roasted delicata squash with fresh thyme or sage and serve right away. Enjoy!
Chef’s Tips!
- Wash the outside of the delicata squash well since the skin is edible. Dry thoroughly before cutting.
- Use a large, sharp chef’s knife – dull knives can slip. Safety first!
- Leave room in-between each piece on the baking sheet so the squash caramelizes, not steams.
- Roast delicata squash on the lowest rack, closest to the heat source, for great caramelization.
- Flip the pieces and rotate the pan halfway through the bake for even cooking.
What to Serve with Roasted Delicata Squash
- Serve as a vegetarian main dish, alongside creamy stovetop risotto or Instant Pot mushroom risotto.
- Add it to a grain bowl. This delicata squash salad is so amazing with creamy maple dressing, quinoa, and pepitas. Or swap it in for the sweet potato in this salad with wild rice.
- Feature it as a hearty side in a classic seasonal dinner of roast chicken and mashed potatoes.
- Work roasted delicata squash into your traditional Thanksgiving dinner table.
More Winter Squash Recipes to Love
- Roasted Spaghetti Squash
- Maple Browned Butter Acorn Squash
- Roasted Butternut Squash with Bacon and Pecans
- Sausage Stuffed Acorn Squash
Did you make this roasted delicata squash? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
Roasted Delicata Squash with Maple Butter
Print Recipe Rate this Recipe Pin RecipeIngredients
- 2 whole delicata squash
- 2 tablespoon unsalted butter, melted
- 2 tablespoon maple syrup
- ½ teaspoon kosher salt
- 1 tablespoon fresh thyme leaves, or chopped sage
Instructions
- Heat the oven to 400°F with a rack in the lowest position. Line a baking sheet with parchment paper.
- Prep the squash. Wash the skins (they’re edible!) then trim the ends and slice the squash lengthwise. Scoop out the seeds using a spoon or melon baller. Lay the squash cut side down and slice into ½” half-moons.
- Combine the butter and maple syrup in a large mixing bowl and whisk until well combined.
- Add the sliced squash, then toss gently with your hands until each piece is evenly coated.
- Arrange the squash in a single layer on the prepared baking sheet, leaving a bit of space in between each piece. Sprinkle with salt.
- Transfer to the oven and roast for 25 minutes. Halfway through, remove the baking sheet and flip the squash pieces. When returning the squash to the oven, rotate the pan to ensure even baking. The squash is done when the flesh is very soft and lightly caramelized.
- Garnish with fresh thyme or sage and serve right away.
Leave a Reply