Baked Delicata Squash
Nov 24, 2025
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One of my favorite squash to come into season every fall is delicata. It’s naturally sweet, beautifully golden-orange when roasted and – best of all – requires no peeling.
The thin edible skin of this Baked Delicata Squash softens in the oven and the interior gets caramelized with this simple preparation. That’s what makes delicata one of the easiest fall and winter squashes to prepare. This is a fantastic side dish on its own, or you can use it for my Delicata Squash & Baby Kale Salad.
Why You’ll Love This Recipe
- No peeling required. The skin becomes tender as it bakes.
- Quick to prepare. It roasts in less than 30 minutes.
- Perfect fall side dish. Great for weeknight dinners or holiday hosting.
- Affordable and approachable. Delicata is a less expensive squash, and this recipe doesn’t require a fussy ingredient list.
Ingredients You’ll Need
- 2 medium delicata squash
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
How to Cut Delicata Squash
Depending on your region, delicata squash comes into season in late August and is available throughout the rest of the year. One of the advantages of delicata squash is it is firm, while remaining easier to cut through with a sharp knife.
- Step 1: Trim off the ends.
- Step 2: Slice the squash lengthwise and use a spoon to scrape out the seeds. Pro tip: An ice cream scoop makes even faster work of this step.
- Step 3: Slice into ½-inch half-moon shapes.
How to Make Baked Delicata Squash
Preheat oven. Turn oven to 425 degrees F and line a baking sheet with parchment paper.
Prepare your squash. Trim, clean and cut your squash according to the directions above.
Combine with oil and seasonings. Add cut squash to a parchment-lined baking sheet and drizzle on 2 tablespoons olive oil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper and ½ teaspoon smoked paprika (optional). Toss to evenly coat and spread in a single layer.
Roast and finish. Place baking sheet of prepared squash on the middle rack of the pre-heated oven. Roast for 28 to 30 minutes, flipping halfway through. Squash is finished with it is completely soft and has a slightly caramelized exterior.
Recipe Tips & Substitutions
Once you’ve mastered the simplicity of roasted delicata squash, you can play with flavor profiles and preparation methods. Here are a few ideas:
- For holiday flavors, skip the smoked paprika and try adding a sprinkle of nutmeg and cinnamon.
- For an even crispier exterior, roast the squash directly on the pan without parchment paper. Make sure squash is well-coated with olive oil to ensure it doesn’t stick.
- For a more decadent finish, sprinkle the squash with fresh shredded parmesan cheese in the final 5 minutes of roasting. Add an abundance of fresh, chopped herbs to serve.
The simplicity of this roasted delicata squash will have you coming back time and time, again. It works well for a lot of dietary needs and is naturally Whole30-compatible, vegan and gluten-free.
Baked Delicata Squash
Ingredients
- 2 medium delicata squash
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika, optional
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Prepare the squash by trimming the ends from each delicata squash. Slice lengthwise and scrape out the seeds. Cut into ½-inch half-moon slices.
- Place squash on the baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper and smoked paprika, if using. Toss to coat and spread into an even layer.
- Bake for 25 to 30 minutes, flipping halfway through, until the squash is tender and caramelized around the edges.
- Serve warm.
Notes
• Leftovers are great served cold as-is or in salads, or reheated for grain bowls.
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