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Overhead shot of roasted delicata squash on a baking sheet.
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5 from 4 votes

Roasted Delicata Squash

Just 3 ingredients in the best Cinnamon Roasted Delicata Squash. It makes for an easy fall side dish perfect for the holidays, a weeknight meal, or meal prep and goes with any entree you want to serve! Paleo, vegan, and Whole30.
Course Side Dish
Cuisine American
Keyword delicata squash recipes, how to roast delicata squash, Roasted Delicata Squash
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 135kcal
Author Kelly


  • 3 small-medium delicata squash, cut in half lengthwise and then sliced into 1/2 inch half moons (1100 grams after cut)
  • 1 1/2 tablespoons coconut oil
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 425 degrees Fahrenheit and line 1-2 baking sheets with parchment paper.
  • Toss the delicata squash with coconut 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 out on the baking sheets and bake for 25-30 minutes or until fork-tender, flipping the squash once after 15 minutes. Enjoy!


How to cut 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. Cut off both ends.
  3. Then, 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.


Serving: 1/5 of recipe | Calories: 135kcal | Carbohydrates: 26g | Protein: 2.2g | Fat: 4.2g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Potassium: 744mg | Fiber: 4.4g | Sugar: 4.8g | Vitamin A: 23386IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 1.5mg