Roasted Delicata Squash
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  • Food: Roasted Delicata Squash
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Prepare to fall in love with delicata squash if you’ve never had it roasted. It’s simple to make and has a rich, creamy texture as well as a wonderful sweet flavor.

Prepare to fall in love with delicata squash if you’ve never tried it roasted before.

I’m always eager to get my hands on acorn squash, butternut squash, sugar pie pumpkins, and other varieties of winter squash when they appear at farmers’ markets and grocery stores each year. However, delicata squash is by far my favorite.

It has a sweet, velvety flesh that caramelizes beautifully in the oven, earning it the nickname “sweet potato squash.

” That’s not all, though. It’s quite simple to work with due to its small size and thin, edible skin. That’s right, there’s no need to peel it! I think it’s better with the peel-on since the mix of creamy flesh and chewy skin is so wonderful.

Delicata squash is at its peak in the early to mid-autumn, therefore now is the ideal time to prepare it. Here’s how I roast delicata squash, as well as one of my favorite delicata squash dishes (pictured above).

It’s full of sweet and delicious fall taste, thanks to kale, pearl onions, apples, and sage. This is a show-stopping side dish, but if you want something easier, simply roast the squash and eat! It’s creamy, sweet, and great on its own at this time of year.

Delicata Squash Cooking Instructions

Roasted Delicata Squash Crispy
Food: Roasted Delicata Squash (Source: The Hungry Hutch)

The ease with which delicata squash can be prepared is one of my favorite aspects of it. My delicata squash cooking method takes less than 30 minutes altogether, with only a few minutes of active prep time. This is how it works:

  1. Cut the squash first. There’s no need to peel the squash before chopping it because you can eat the skin. Begin by slicing it lengthwise in half. The seeds and stringy flesh can then be scooped out with a spoon. Finally, cut the squash halves into thick slices once they have been seeded.
  2. After that, season it. Season the diced squash with salt and pepper after drizzling it with olive oil. Toss to coat, then put out on a parchment-lined baking sheet in a single layer.
  3. Lastly, bake! Preheat the oven to 425°F and bake the squash for 20-25 minutes, or until thoroughly soft and golden brown.

That’s it!

Delicata Squash with Apples and Sage

I adore roasted delicata squash in general, but it’s especially good in this dish. Jack and I went to the Sub-Zero and Wolf offices in Madison a few years ago, and a dish we had there inspired me to develop this recipe.

Roasted delicata squash, apples, and a tart vinaigrette made for a lovely, tasty combo. It resonated with me, so the first thing I did when I came home made my apple and squash recipe.

It’s aromatic, sweet, and tangy, and it’s a family favorite. Here’s what you’ll need to prepare it, in addition to the apples and squash:

  • Pearl onions, roasted – For a flavorful, caramelized flavor.
  • Kale — It adds lovely green flecks.
  • This recipe tastes like autumn thanks to the spices of sage and thyme.
  • Vinaigrette made with tart apple cider and Dijon mustard – I couldn’t resist using apple cider vinegar and apples in this recipe to make it a true fall treat! Its zesty flavor brings the whole dish to life.
  • And pepitas, toasted for crunch!

The squash and onions will be roasted first. Toss them with the kale, apples, herbs, and tart cider-Dijon dressing when they’re soft and caramelized.

Return the final dish to the oven for a few minutes to gently wilt the greens. Just before serving, drizzle the remaining dressing on top, and enjoy!

Serving Suggestions for Roasted Delicata Squash

This recipe is great right out of the oven, but you can also prepare it ahead of time! (The make-ahead directions are included in the recipe.)

As a result, it’s an excellent choice for a special occasion dinner or Thanksgiving feast. Green bean casserole, mashed potatoes, and roasted Brussels sprouts are just a few of the autumn side dishes that go well with it.

For additional Thanksgiving recipes, check out this page, and don’t forget about the pumpkin pie or apple crumble for dessert!

Of course, this roasted delicata squash recipe is also delicious as part of a regular dinner. Combine it with your favorite protein or add some roasted chickpeas or cooked farro to make it a complete meal!

Delicata Squash Roasted

Time to Prepare: 20 minutes
Cooking Time: 40 minutes
Time allotted: 1 hour

This roasted delicata squash recipe is a great fall side dish! PIN RECIPE PRINT RECIPE Serve it warm from the oven, or check the notes for a make-ahead option.


  • 2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
  • ½ cup pearl onions halved
  • Extra virgin olive oil, for drizzling
  • 2 tablespoons pepitas and/or pine nuts
  • 2 cups torn lacinato kale, 2 to 3 leaves
  • 6 sage leaves, chopped
  • Leaves from 3 thyme sprigs
  • 1 small gala apple, diced
  • Sea salt and freshly ground black pepper


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ½ garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon maple syrup
  • sea salt and freshly ground black pepper


Roasted Delicata Squash Yum
Food: Roasted Delicata Squash (Source: The Hungry Hutch)
  1. Preheat the oven to 425°F and place parchment paper on a baking pan.
  2. Drizzle olive oil and large pinches of salt and pepper over the squash and onions on the baking sheet. Toss to coat, then spread out on the sheet so they don’t touch. Roast for 25 to 30 minutes, or until the squash is golden brown on all sides and the onions are tender and caramelized.
  3. To make the dressing, combine all of the ingredients in a mixing bowl. Combine the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a touch of salt and pepper in a small bowl. Remove from the equation.
  4. Toss the pepitas with a pinch of salt in a small skillet over medium-low heat and toast for about 2 minutes, tossing regularly. Remove from the equation.
  5. Combine the kale, sage, and thyme in a medium mixing basin. Add the apples, half of the pepitas, and half of the dressing to the warm roasted squash and onions. Toss to evenly coat. Transfer to a serving dish that can be placed in the oven. (If you’re making this dish ahead of time, stop here and read the notes below for advice on how to save and reheat it.)
  6. Preheat the oven to 350°F and bake the serving dish for 8 to 10 minutes, or until the apples and kale are heated and the kale has wilted slightly. Drizzle with the remaining dressing just before serving, and top with the remaining pepitas.


  • Instructions for preparing ahead of time: Allow the roasted veggies to cool to room temperature before serving. Cover the dish with foil and chill until ready to reheat (Ideally, make this around 4 hours in advance). Preheat the oven to 425°F when ready to reheat. Loosen the foil and bake for 12 to 15 minutes, or until everything is heated through, very loosely covered. Drizzle with the remaining dressing just before serving, and top with the remaining pepitas.