Roasted Delicata Squash

Of all the winter squash, I have always loved delicata squash the best. I love the sweet, rich, and nutty flavor of it, and also that it’s simple to prepare with the outer skin being edible. This roasted delicata squash recipe is fast and easy, making it a perfect side dish for fall dinners and Thanksgiving tables. 

Choose And Prepare Delicata Squash

I start looking for delicata squash in my local grocery stores in late August and early March. It’s in season throughout the fall and winter, along with other types of winter squash like butternut squash, acorn squash, and pumpkins. 

I look for squash that is long, oval, and creamy yellow colored or even light orange with dark green stripes. I avoid any squash that are too green, which is an indication that they’re not ripe. I also look for the stem end to be brown, dry, and woody. Squash that have stems that are wet or too green were harvested too early and will be tough to eat. 

Roast To Perfection

Preparing delicata squash to be roasted in the oven is straightforward and simple. Here are the steps: 

1. Cut the squash in half. Starting at the stem end, cut the squash in half lengthwise. 
2. Scoop out the seeds. Using a metal spoon, scrape the seeds and stringy fresh out of both cut halves of the squash. Similar to when carving a pumpkin, the seeds and membranes can be discarded. Or, the seeds can be rinsed, dried, and roasted, similar to how pumpkin seeds are oven roasted. 
3. Cut the squash into slices. With the cut side facing down on a cutting board, cut the squash into half-moon or crescent shapes that are each about ½-inch thick. 
4. Toss with oil. Place the squash pieces in a large bowl and toss with extra virgin olive oil or melted butter, salt and pepper, and any desired seasonings. It can also be tossed with oil directly on the baking sheet. Then, I like to season it with fresh thyme or sage, but it’s also good with a dash of smoked paprika or cayenne pepper for a little smoke or heat. 
5. Roast until tender. Spread the squash pieces in a single layer on a parchment-lined baking sheet. Roast them at 400° until the pieces are fork tender and has caramelized edges, 20 to 25 minutes total, flipping the pieces over after roasting for about 10 minutes. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Favorite Ways To Serve It

I like to serve delicata squash as a vibrant and flavorful veggie side dish that helps add nutrition to meals. To fancy it up a bit for holidays or guests, I might drizzle it with a little maple syrup or brown sugar or toss it with tahini and garnish it with a sprinkle of pomegranate seeds and rosemary. 

Personally, I think this roasted squash pairs especially well with pork chops, like in this sheet pan baked pork chops recipe, these grilled pork chops, and alongside stuffed pork chops as a fall side dish. But it’s great with all kinds of proteins, including chicken, steak, and seafood, too. 

Roasted squash also makes a great addition to salads, grain bowls, and stir-fries. And it even makes a nice unconventional topping for pizza. 

Storing And Reheating Leftovers

Store leftover roasted delicata squash in an airtight container in the fridge for up to 5 days. To reheat it, spread it in a single layer on a small baking sheet or tray and reheat in the air fryer or toaster oven at 400 degrees until heated through, 3 to 5 minutes.

Recipe Changelog

• November 2026: We previously published a version of this recipe that included roasted delicata squash alongside roasted tomatoes and shallot. It had a slightly different roasting time and seasonings. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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