Easy Roasted Delicata Squash Recipe

Squash season is one of my favorite seasons! I love the variety of the different kinds, their nutritious breakdown, and the versatility you can do with them. From stuffed acorn squash, curried squash soup, and roasted with goat cheese and pomegranates. The possibilities are endless! Today we are sharing a simple roasted delicata squash recipe.

One of my favorite squash that is pretty unassuming is delicata squash! It gets perfectly caramelized when roasted at high temperatures and is by far the easiest to prepare out of all the squashes. They are small in size so you don’t have to worry about having an abundance of leftovers (although it’s great leftover tossed-in meals!) and they roast up quickly.

They also make a great healthy choice. Delicata squash is loaded with vitamin A, vitamin C, and fiber, and also has a good amount of manganese, calcium, and potassium.

To spice up this roasted delicata squash, I decided to add some cinnamon. It goes so well with the sweetness and is perfect for the fall and winter months. This recipe was actually inspired by a dish I tried at Whole Foods. It was so simple and so flavorful, I knew I had to recreate it.

What is delicata squash?

Delicata squash is a winter squash that is oblong in shape with a thin light yellow skin with green or orange stripes. The flesh is orange and once roasted, becomes creamy and has a delicious slightly sweet taste. It is low in calories, lower in carbohydrates than a potato, and is a good source of fiber, vitamin A, vitamin C, and potassium.

What does delicata squash taste like?

Delicata squash has a unique and flavorful taste. Once cooked, the flesh is creamy and sweet and tastes a bit like a mix between corn and sweet potato or pumpkin. Its nickname is “sweet potato squash”. Roasting it draws out the sweetness and it becomes slightly caramelized. Tossing it with some oil and salt and pepper is delicious as it doesn’t need much to bring out the flavors!

Ingredients

• delicata squash
• olive oil
• cinnamon
• salt and pepper

How to make roasted delicata squash

1. Preheat oven to 425 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper.
2. Prep your squash. See the section below on how to cut delicata squash.
3. Roast. Toss the delicata squash with oil, cinnamon, salt, and pepper and mix well to combine. I like to do this on the baking sheet to save dirtying another dish. Spread them out on the baking sheets and bake for 25-30 minutes or until fork-tender, flipping the squash once after 15 minutes.
4. Enjoy!

How to cut delicata squash

Delicata squash is one of the easier squashes to prepare as they are a lot smaller, easier to cut, and don’t need to be peeled. Here is how to cut a delicata squash:

1. First, wash/rinse your delicata squash. You will be eating the skin so we want to make sure any dirt is rinsed off.
2. Place on a cutting board and cut off both ends.
3. Slice your delicata squash in half lengthwise. Using a spoon, scoop out the seeds.
4. Place squash cut side down, and cut into 1/2-inch thick pieces, making half-moon shapes. Try to cut in uniform pieces to allow for even cooking.

Make sure you use a sharp knife as it makes a huge difference.

Can you eat delicata squash skin?

The skin of delicata squash is edible and it is safe to eat. Once it is cooked, it becomes soft and tender. An edible skin is one of my favorite things about delicata squash. It makes it a lot easier to prepare as you don’t need to take time to peel the squash.

What to eat with squash

Here are a few ways to serve delicata squash. It is versatile and goes with just about any meal.

• during the holidays with turkey, ham, or beef
• alongside roasted or grilled chicken, steak, or fish
• in a power or grain bowl with protein, grains, veggies, and a dressing
• tossed in a salad

Storage and reheating

• refrigerator – if you have leftovers, allow them to cool completely (so no moisture forms) and store them in an airtight container in the fridge for up to a week.
• freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.
• reheating – heat up in a skillet on the stove with a little oil and saute until warmed through. You can also pop them in the oven, air fryer, or microwave until warmed through.

More healthy side dishes

• roasted red pepper & squash soup
• roasted butternut squash with goat cheese & pomegranates
• rosemary roasted radishes
• tahini whipped sweet potatoes
• parmesan roasted parsnips
• air fryer carrots

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!