Roasting Delicata Squash
This Roasted Delicata Squash Recipe has a no-cook, two-ingredient glaze that sets it apart from ordinary roasted squash recipes. A perfect blend of sweet, savory and citrusy.
Roasted Delicata Squash Recipe
If you see all types of fall squashes at the grocery store, but are intimidated by preparing them, I’m here to take the mystery out of roasting delicata squash, at least.
Delicata squash is one of the easiest fall squashes to turn into a side dish, because it’s easy to cut, the skin is edible (no peeling), and the sweet, mellow flavor pairs well with a variety of entrees.
To go above and beyond most roasted delicata squash recipes, this one has a no-cook, two-ingredient glaze that transforms the humble squash into something you’d find at an upscale restaurant.
What is Delicata Squash?
Delicata squash, which is also sometimes known as sweet potato squash, is a winter squash with a creamy texture and sweet, nutty flavor.
It has thin, edible skin, which sets it apart from many other winter squash varieties. It’s easy to prepare because you don’t have to peel it!
Why you will love this recipe for Delicata Squash (Roasted)
- Only six simple ingredients that you probably already have in your kitchen. And three of the six are olive oil, salt and pepper, so does that even really count?
- No struggling to peel the squash, because delicata squash skin is totally edible and delicious.
- The combination of bright orange juice and sweet maple syrup transforms winter squash into an elegant, irresistible dish that may entice even non-squash-lovers.
Ingredients for roasting Delicata
- delicata squash – to make four side dish servings (possibly six if it’s Thanksgiving and there’s lots of other stuff on the table), you’ll need about 2-1/2 pounds of delicata squash. This can be two small/medium squashes or one very large one.
- olive oil – to help give the squash slices a golden brown exterior.
- salt and pepper – to balance the sweetness of the squash and enhance its flavor.
- orange juice – we’ll be making a quick, no-cook “glaze” to finish the squash, and orange juice makes up half of it. Preferably squeezed from a fresh orange, but bottled orange juice will also work.
- maple syrup – the other half of the glaze, which will complement the natural sweetness of the squash.
How to Roast Delicata Squash
How to prepare Delicata Squash for roasting
1. SEED SQUASH. Cut the stem end off of the squash, then cut the squash in half lengthwise. Use a spoon to scoop out and discard the seeds and pulpy bits.
2. SLICE. Cut squash halves crosswise into 1-inch slices.
3. SEASON. Place the squash slices in a large bowl. Drizzle with oil and sprinkle with salt and pepper, then toss until everything is well combined.
4. PLACE ON PAN. Place the squash slices on a sheet pan lined with parchment paper, in an even layer.
How long to roast Delicata Squash
5. ROAST. Transfer squash to oven and roast 22 to 24 minutes or until tender, turning once halfway through cooking.
6. GLAZE. In a small bowl, stir together orange juice and maple syrup, and then spoon this mixture over the squash when it comes out of the oven.
7. FINISH. After spooning the glaze over the squash, return the squash to oven for 2 more minutes.
Delicata Squash Home Chef Tips
- 2-1/2 pounds of squash may seem like too much for 4 to 6 servings, but once you cut the stem ends off and scoop out all the seeds and pulp, it will be much lighter.
- To achieve even roasting, it is very important to arrange the squash slices in an even layer on the baking pan. If you need two pans, use two pans.
- For added depth of flavor, experiment with adding cinnamon or nutmeg into the seasoning step, along with the salt and pepper.
How to serve Roasted Delicata Squash
Serve roasted delicata squash as a side dish for your favorite protein, for a weeknight or a holiday. Some entrees it pairs well with include:
- Turkey Tenderloin Recipe
- Cajun Turkey
- Baked Ham with Pineapple
- Lamb Lollipops
- Country Style Pork Ribs In Oven
How to store Delicata Squash
- FRESH. Store fresh delicata squash (uncut) in a cool, dry place for up to a month.
- CUT. Once cut, store delicata squash in an airtight container in the refrigerator for up to 5 days.
- COOKED. Once cooked, store delicata squash in an airtight container in the refrigerator for up to 3 days.
FAQs on How to cook Delicata Squash
Yes, it’s essential to remove the seeds from delicata squash before roasting.
Yes! The skin of delicata squash is edible and tender.
Ripe delicata squash will have a dry, firm stem, and a hard exterior with no blemishes or soft spots. It should be a creamy yellow color, with green stripes.
- 2-1/2 pounds delicata squash (2 small/medium or 1 large)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh orange juice
- 2 tablespoons maple syrup
- Preheat oven to 400 degrees F. Line large rimmed baking pan with parchment paper.
- Trim stem end from each squash, then cut each squash in half lengthwise and scoop out and discard seeds and pulp. Cut squash halves crosswise into 1-inch slices.
- Place squash slices in large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss until well combined.
- Place squash slices on prepared pan in even layer. Transfer to oven and roast 22 to 24 minutes or until tender, turning once halfway through cooking.
- Meanwhile, in small bowl, stir together orange juice and maple syrup.
- When squash is tender, spoon juice mixture over squash and return to oven for 2 minutes. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 318mgCarbohydrates: 28gFiber: 6gSugar: 14gProtein: 2g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.