This delicious roasted delicata squash recipe is the easiest side dish to make! It doesn't require much hands-on time and results in succulent, sweet squash.
You can serve roasted squash as a side for a nice dinner, use it in a green salad, or blend it with some broth to make soup!
If you like cooking squash, here are some of my favorite recipes for you to try - like my Za'atar Roasted Butternut Squash, The Coziest Winter Squash Tart Recipe, and Roasted Honeynut Squash with Miso Maple Butter.
Roasted squash is a simple yet elegant side dish. It looks beautiful, tastes buttery and rich, and is easy to make.
Roasted Squash Ingredients
Delicata Squash - You'll need 2 delicata squash. Delicata squash are a tender type of winter squash. They're great because you don't need to peel the skin! They have a sweeter flavor than most winter squash and are often compared to sweet potatoes.
Olive Oil - You'll need 2 tablespoons of olive oil to toss the squash in before roasting.
Spices - You'll use 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ¼ teaspoon paprika.
Fresh Thyme - You'll use 3 sprigs of fresh thyme to top the squash.
Choosing the Best Delicata Squash
Here's how to choose the best delicata squash from the grocery store.
- Color - The squash should be brightly colored and have no pale spots.
- Weight - Ripe squash is heavy because of its size and higher water content. If you pick up a squash that seems lighter, it probably means it's older and likely will be less sweet.
- Skin - The squash skin should be matte. If it's shiny, it was likely picked too early.
- Blemishes - Make sure your squash has no cuts, soft spots, mold, or cracks.
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Roasted Delicata Squash
Ingredients
- 2 Delicata Squash
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Paprika
- 3 sprigs fresh thyme finely diced
Instructions
- Preheat oven to 400 degrees F.
- Cut the delicate squash in half (lengthwise), then scoop out the seeds using a spoon. Slice the squash into ½ inch half-moon pieces, leaving the skin on the outside.
- Place the chopped squash into a large mixing bowl and toss with the olive oil, salt, pepper, paprika, and thyme.
- Lay flat on a parchment-lined baking sheet. The squash should not be on top of each other, so if your sheet pan is not large enough, use two pans.
- Roast in the oven for 45 minutes, until the squash is soft and golden.
- Remove the squash from the oven and plate them on a large serving dish. Serve immediately.
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