Roasted Delicata Squash Recipe
This Roasted Delicata Squash is tossed with simple seasonings and then baked in the oven until it is tender and caramelized. Enjoy this delicata squash recipe as an easy, delicious side dish throughout the fall and winter seasons.
A couple of years ago I first discovered delicata squash when it arrived in our weekly produce box. Now every fall, I look forward to the first time I spot it at the farmer’s market. This humble squash variety is one of my favorites because of its delicious flavor and ease of preparation. Delicata squash has sweet, tender flesh and delicate, edible skin, hence its name, delicata. While I love serving Roasted Butternut Squash and Honey Roasted Sweet Potatoes as a side dish, I always appreciate that delicata squash requires no peeling.
If you’ve ever wondered how to cook delicata squash, my answer will always be to roast it in the oven. Roasting brings out the natural sweetness of this winter squash, which is technically in the same family as yellow summer squash and zucchini. I like to drizzle it with some pure maple syrup before roasting to intensify the natural caramelization that occurs in the oven. If you happen to have a few fresh thyme sprigs on hand, the thyme pairs wonderfully with the maple and squash flavors. If not, oven roasted delicata squash is absolutely irresistible when it’s seasoned with just olive oil, salt and pepper.
Delicata Squash Recipe Ingredients
- Delicata Squash: Look for squash that feels firm and heavy for its size, with unblemished skin. Ripe delicata squash are yellow with thin green stripes.
- Olive Oil: Olive oil adds flavor and moisture.
- Pure Maple Syrup: The maple syrup enhances the squash’s natural sweetness. It also brings about more caramelization in the oven. If you don’t have maple syrup on hand you can substitute honey, or omit the added sweetener if you prefer.
- Salt and Pepper: Season the squash with salt and pepper, to taste. I recommend a coarse kosher salt or sea salt and freshly ground pepper.
- Fresh Thyme: Fresh thyme leaves are an optional addition to this recipe. They add another dimension of flavor.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Roasted Delicata Squash
First, seed the squash. Start by washing the squash and drying them well. Then, slice off the stem and base ends of the squash. Stand each squash up on the flat base end and cut it in half lengthwise. Use a spoon to scoop out the seeds. They can be discarded, or you can save them for roasting like pumpkin seeds.
Cut the squash into 1/2-inch thick pieces. Place them on a parchment paper lined baking sheet.
Season the delicata squash by drizzling on olive oil and pure maple syrup and sprinkling it with salt, pepper and fresh thyme leaves. Toss to coat all of the squash pieces.
Roast in the oven until the squash is tender and golden brown on the edges. I roast it at a high temperature, 425° F, to maximize caramelization. It will take about 20-25 minutes to become tender. Halfway through the cook time, flip the pieces over to ensure even cooking.
What to Serve with Delicata Squash
Delicata squash is one of my favorite side dishes to serve with Baked Pork Chops, Air Fryer Salmon and Instant Pot Pork Tenderloin. As the seasons shift from summer to fall and temperatures are still warm, we love to roast a pan of squash to serve alongside Grilled Chicken Thighs or Grilled Chicken Breast.
Roasted delicata squash also makes a delicious vegetarian filling for tacos. If you have leftover squash, it makes a flavorful addition to a Green Salad.
More Squash Recipes
- Stuffed Delicata Squash
- Roasted Butternut Squash
- Butternut Squash Soup
- Wild Rice Salad
- Instant Pot Spaghetti Squash
- How to Cook Spaghetti Squash
- Spaghetti Squash Casserole
Roasted Delicata Squash
- 2 medium delicata squash
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- salt and pepper, to taste
- 3-4 sprigs fresh thyme, optional
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Wash the squash and dry them well.
- Cut the base and stem ends off of the squash. Cut squash in half lengthwise. Scoop out the seeds.
- Slice the squash into ½-inch thick crescents. Place on the parchment-lined baking sheet.
- Drizzle the olive oil and maple syrup over the squash. Sprinkle with salt and pepper. Remove the thyme leaves from the stems by holding the end of the stems and sliding your fingers down the stem. Sprinkle thyme leaves over the squash. Toss to evenly distribute the seasonings.
- Roast for 20-25 minutes, tossing halfway, until squash is tender and golden brown on the edges. Serve.
- Leftover roasted delicata squash may be stored in an airtight container in the refrigerator for up to 3 days. Add it cold to salads, or reheat in the microwave or in a 375° F oven until hot.