This roasted delicata squash is ready in 35 minutes with just four ingredients, and you don’t even have to peel it! You slice right through it, skin and everything, because it’s that delicate. 😌 Every fall I buy delicata like five at a time at Trader Joe’s (here are my other Trader Joe’s must-haves if you’re heading there too!), and roast them constantly as an easy side or tossed into my autumn delicata salad.
A Quick Look At The Recipe
- Recipe Name: Simple Roasted Delicata Squash
- Ready In: 35 minutes
- Serves: 6 servings
- Calories: 62 cal
- Protein: 1.1g
- Fat: 2.4g
- Carbs: 10.5g
- Why You'll Love It: This Simple Roasted Delicata Squash recipe is a go-to when you want something seasonal, healthy, and hands-off. With its tender, edible skin and naturally sweet flavor, you don’t need much more than a little oil, salt, and pepper to turn it into a cozy, caramelized side dish.
Why I Make This Every Fall
The first fall I discovered delicata squash, I felt like I won the jackpot. I’d throw one in the oven almost every other night because it’s SO easy. No peeling, no wrestling a giant squash on the cutting board; just slice, season, and roast.
If you follow my macro-friendly meal plans, you already know I love a simple side that goes with whatever protein I’m making. Delicata is exactly that! It’s naturally sweet, so it doesn’t need much. Most nights we keep it to salt and pepper, and when we want a little more flavor, we add rosemary, thyme, and garlic.
When I want to dress it up, I make my Parmesan herb crusted delicata squash with crispy shallots. And if you love this, add my simple roasted butternut squash to your fall rotation too!
My Top Tips Before You Make Roasted Delicata Squash
- Give them space! If your slices are piled on top of each other, they steam instead of roast, and you miss out on those caramelized edges. Use two pans if you need to.
- Slice them all the same thickness. Thin, even half circles cook at the same rate, so you don’t end up with some mushy and some raw.
- Grab the ice cream scoop! This is my favorite little hack. It gets every seed out in one swipe.
- Keep extra in the fridge. I almost always roast more than I need. Leftovers get piled on salads, tucked in wraps, or eaten cold straight from the container (no judgment).
Ingredients and Substitutions
- Delicata squash: Delicata is a small, oblong winter squash with pale yellow skin and green or orange stripes. Unlike many other squashes, its skin is thin and tender, which means you don’t have to peel it, making prep incredibly easy. The flavor is naturally sweet and slightly nutty, often compared to a cross between butternut squash and sweet potato. You can usually find delicata squash during the fall and early winter months, typically from September through December, though some stores carry it longer depending on the season or where you live.
- Olive oil: Or use your favorite cooking oil. Avocado oil or melted butter also work.
- Salt and pepper: You can also use any other seasonings you like!
Easy Seasoning Variations
- Herby: Rosemary, thyme, and garlic. Our go-to when we want more flavor!
- Smoky: Chili powder, paprika, and garlic.
- Stuffed: Go all in with this maple roasted chili stuffed delicata squash. The sweet squash with savory chili tastes like chili and cornbread together. SO so good.
How to Make Roasted Delicata Squash
Step 1: Prep the squash. Preheat your oven to 425°F. Wash and dry your squash, then carefully cut each one in half lengthwise.
Step 2: Scoop the seeds. Use an ice cream scoop to scrape out the seedy middle. It’s SO much faster than a spoon!
Step 3: Slice and season. Slice each half into thin half circles and spread them out on a large sheet pan. Spray with olive oil and season with salt and pepper. Add your preferred herb blend if you’d like!
Step 4: Roast. Roast for 25 minutes, or until tender and caramelized on the edges.
Ways to Use Roasted Delicata Squash
This squash is so much more than a side dish! Here’s how we use it all week:
- Dip it: Serve it with marinara or my herb yogurt dressing for dipping.
- Toss it in a salad: It’s the star of my autumn delicata salad, and it’s the best way to use up leftovers in this chopped kale salad with roasted delicata squash and crispy shallots.
- Wrap it up: Tuck it into a blistered tomato basil chicken crunch wrap for extra fall flavor.
What to Serve With Delicata Squash
It goes with just about any protein. My favorite pairing is these baked yogurt and herb chicken breasts because both go in the oven at the same time. For the holidays, it fits right in with the rest of my macro-friendly Thanksgiving sides.
Storage and Meal Prep
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crispy edges.
For an easy week of sides, I roast this alongside my balsamic roasted fall veggies and butternut squash on Sunday. Then I just grab and reheat all week!
Roasted Delicata Squash FAQs
Can you eat delicata squash skin?
Yes! That’s the best part. Delicata skin is thin and softens as it roasts, so there’s no peeling at all. If you spot a tough brown blemish, just shave that one spot off with a vegetable peeler.
How long does it take to roast delicata squash?
In this recipe, I roast thin half circles at 425°F for about 25 minutes, until they’re fork tender and caramelized on the edges. You can roast at a lower temp, but give it more time. At 400°F, plan on closer to 30 to 35 minutes, flipping the slices halfway through. Thicker slices will always need a few extra minutes.
How do you store delicata squash?
Whole, uncut delicata keeps in a cool, dry spot for up to a month. Once it’s roasted, store leftovers in an airtight container in the fridge for up to 4 days, and reheat in the oven or air fryer to crisp the edges back up.
Can you freeze roasted delicata squash?
Yes! Spread the roasted slices on a baking sheet and freeze them first, then move them to a freezer bag so they don’t clump together. They’ll keep for up to 3 months. Heads up: they’ll be softer once thawed, so they’re best in soups, casseroles, or mashed.
Why does my delicata squash taste bitter?
A very bitter taste in any squash can come from a natural compound called cucurbitacin. Squash from the grocery store is bred to have very little of it, so this is rare. But if a squash tastes really bitter, don’t eat it. Toss it, because cooking won’t get rid of it.
Is roasted delicata squash macro friendly?
It is! One 80g serving of this recipe has 62 calories, 10.5g carbs, 2.4g fat, 1.1g protein, and 3.3g fiber. It’s an easy way to add a cozy fall side without blowing your carbs.
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Simple Roasted Delicata Squash
Ingredients
- 2 small delicata squash skin on, halved, seeded, and sliced (715g)
- 1 Tbsp olive oil 15g
- 2 tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 425.
- Wash and dry your squash, and carefully cut them in half lengthwise. Using an ice cream scoop, scrape out the seedy middle, and slice each half into thin half-circles. Lay them out on a large sheet pan.
- Spray squash with olive oil and season with salt and pepper. (You can add any other spices you love at this point! We love rosemary, thyme, and garlic. Or a chili powder, paprika, garlic combo. But sometimes we just keep them simple!) Roast for 25 minutes or until tender. Enjoy as a side, or even as a side dipped in marinara or a yogurt sauce. We also love these piled onto our salads or even tucked in crunch wraps.
Notes
Nutrition
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