Baked Delicata Squash
Sliced into half moons, this Baked Delicata Squash is a simple, caramelized side dish for fall and winter. It's naturally sweet, ready in about 30 minutes and needs just a few pantry staples, no peeling required.
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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 requires no peeling.
I keep delicata in stock all season once it shows up in stores. The thin skin is easy to cut through with a sharp knife, and skipping the peeling step makes this a reliable last-minute weeknight side. It’s the squash I reach for most in the fall for that reason. This is a fantastic side on its own, or you can use it as the base for my Delicata Squash & Baby Kale Salad.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a preview of the few items you’ll need for this simple recipe.
Delicata squash is the star here, olive oil helps it caramelize in the oven, and kosher salt, black pepper, and smoked paprika round out the seasoning. The paprika is optional, but it adds a nice smoky note.
How to Roast Delicata Squash
Delicata squash comes into season in late August and stays available through fall and winter, depending on your region. It’s one of the more affordable squash varieties, and it holds up well on the counter, so it’s easy to grab a few extra when you spot it on sale. It’s also firm enough to hold its shape, yet easy to cut through with a sharp knife.
Trim off the ends, then slice the squash lengthwise and scrape out the seeds with a spoon. An ice cream scoop makes quick work of this step. Cut into ½-inch half-moons, then toss with olive oil, salt, pepper, and smoked paprika, if using, and spread in a single layer on a parchment-lined baking sheet.
Roast at 425 degrees F for 25 to 30 minutes, flipping halfway through, until the squash is completely soft with a slightly caramelized exterior.
Recipe Tips & Storage
Once you’ve mastered this simple method, here are a few ways to switch it up:
- For holiday flavors, skip the smoked paprika and add a pinch of nutmeg and cinnamon instead.
- For a more decadent finish, sprinkle with fresh shredded parmesan in the last 5 minutes of roasting, then top with chopped fresh herbs to serve.
- For extra caramelization, drizzle with a little maple syrup partway through the last stretch of roasting.
Store leftovers in an airtight container in the fridge for up to 5 days. They’re great served cold in salads or grain bowls, or reheated as a side.
This recipe is Whole30-compatible, vegan, and gluten-free as written, so it fits a lot of different dietary needs without any substitutions. Note the maple syrup and parmesan variations above aren’t Whole30-compatible.
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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