Roasted Delicata Squash – Two Peas & Their Pod

Quick Summary

Roasted Delicata Squash- this vegetable side dish is a fall favorite! The squash is easy to prepare (no peeling involved), sweet, tender, and delicious! Serve at Thanksgiving, Christmas, or along side any meal.

roasted delicata squash with pomegranate arils, feta cheese, and parsley on platter with spoon.

Delicata squash is one of my favorite fall vegetables. If you haven’t tried it, you are going to love it! It is so good, especially when roasted in the oven.

The squash has a natural sweetness to it with a tender flesh that is creamy when cooked and caramelizes when roasted in the oven. The squash is a cross between butternut squash and sweet potato, some people even refer to it as sweet potato squash.

The best part? You don’t have to peel delicata squash. The skin is thin and completely edible! It is easy to prepare and makes a great side dish to any fall or winter meal. We look forward to it every year and always serve it at Thanksgiving and Christmas. It is pretty to serve and delicious to eat!

delicata squash, salt, pepper, olive oil, maple syrup, pomegranate, and parsley.

Ingredients

  • Delicata squash– look for delicata squash in the produce section by other squashes. You will need 2 squashes, about 2 pounds.
  • Olive oil– for drizzling over the squash.
  • Kosher salt and black pepper– to season the squash.
  • Pure maple syrup– for lightly sweetening the squash.
  • Garnish– fresh chopped parsley, pomegranate arils, and feta cheese. Optional, but so pretty and delicious!
delicata squash cut in half with seeds scraped out on cutting board with knife.

How to Make Roasted Delicata Squash

  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
  • Wash the squash with water and dry. With a sharp knife, cut off the ends of the squash. Next, cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
  • Fun fact, you don’t have to peel the squash, the skin is edible!
delicata squash being cut into slices with knife on cutting board.
  • Cut the squash into 1/4-inch-thick slices.
roasted delicata squash on pan with parchment paper.
  • Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.
  • Roast for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup.
close up of roasted delicata squash.
  • Return the pan to the oven and bake for 5 to 10 more minutes, or until the squash is tender and golden.
roasted delicata squash with pomegranate, feta, and parsley.
  • Remove from the oven and transfer to a serving platter. If desired, drizzle with a little extra maple syrup.

Variations

  • If you want to add some spices before cooking, go for it! Cinnamon, paprika, garlic powder, cayenne pepper, and a hint of nutmeg are all good options.
  • If you don’t want to sweeten the squash, you can omit the maple syrup and just use olive oil.

You can garnish the roasted squash with any of the following toppings.

  • Pomegranate arils
  • Cheese-crumbled feta cheese, goat cheese, or freshly grated Parmesan cheese
  • Herbs– chopped fresh parsley, rosemary, or thyme.
  • Dried cranberries
  • Chopped nuts– pecans, candied pecans, walnuts, or hazelnuts
  • Pepitas

Serving Suggestions

Roasted delicata squash is an easy side dish that goes great with any fall meal. Here are a few of our favorites!

How to Store

Store leftover squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F until heated through (without the garnishes). You can also reheat in the air fryer.

roasted delicata squash on platter with spoon.

More Easy Vegetable Side Dishes

Roasted Delicata Squash

This vegetable side dish is a fall favorite! The squash is easy to prepare (no peeling involved), sweet, tender, and delicious! Serve at Thanksgiving, Christmas, or along side any meal.

  • 2 medium delicata squash, about 2 pounds
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 2 tablespoons pure maple syrup, plus extra for serving
  • Garnish: fresh chopped parsley, pomegranate arils, and feta cheese, optional
  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.

  • Wash the squash with water and dry. With a sharp knife, cut off the ends of the squash. Next, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Cut the squash into 1/4-inch-thick slices.

  • Place the rounds on the prepared baking sheet and drizzle with olive oil. Toss with your hands until well coated. Season with salt and pepper.

  • Roast for 15 minutes and remove the pan from the oven. With a spatula, flip the squash over. Drizzle the squash evenly with the maple syrup.

  • Return the pan to the oven and bake for 5 to 10 more minutes, or until the squash is tender and golden. Remove from the oven and transfer to a serving platter. If desired, drizzle with a little extra maple syrup and garnish with parsley and pomegranate arils. Serve immediately.

Calories: 90kcal, Carbohydrates: 17g, Protein: 1g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 7mg, Potassium: 544mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2064IU, Vitamin C: 19mg, Calcium: 50mg, Iron: 1mg

Have you tried this recipe?

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