Roasted Delicata Squash with toasted almonds, sweetened with maple syrup and seasoned with sage and paprika, makes a perfect fall side dish.
Roasted Delicata Squash
Delicata squash is one of my favorite winter squashes, and when it’s in season, you’ll find me cooking it often. It’s in season from late August through early December, making it a fall and early winter favorite. It starts appearing at farmers’ markets and grocery stores in late summer and is most abundant during the autumn months. Here I sliced it into rings and roasted with maple syrup and topped with toasted almonds and sage for a savory crunch. Best part, there’s no need to peel it! For more recipes with delicata squash, try my Roasted Delicata Squash and Brussels Sprouts, Parmesan- Crusted Delicata Squash, and Roasted Delicata Squash with Turmeric.
Why I Love Delicata Squash
Since it’s seasonal, delicata squash is only available in the fall and winter, but because it’s so easy to prepare, it’s one of my favorite autumn vegetables. Unlike many other winter squashes, delicata squash is relatively easy to prepare because its skin softens when cooked, so there’s no need to peel it!
- Nutritious: Delicata squash is a good source of fiber, vitamins A and C, and potassium. It’s also low in calories, making it a great addition to healthy meals.
- Quick Prep Time: The prep is fast since you don’t have to peel the squash.
- Satisfies Dietary Restrictions: This healthy side is naturally gluten-free and dairy-free.
- Make Ahead: You can prep most of this roasted delicata squash recipe in advance, making it easy to finish right before your meal. Cut the squash and make the almond crumbs a day or two ahead.
Does delicata squash taste like butternut squash?
Delicata squash is often compared to butternut or acorn squash. It tastes sweet and slightly nutty with a creamy, soft texture.
Do you eat the skin on delicata squash?
Yes! One of the best things about delicata squash is that you can eat the skin since it’s more delicate and tender. There’s no need to peel it, so it’s much faster to prepare than some other squashes.
Ingredients
Here’s everything you will need to make this gluten-free, dairy-free, roasted delicata squash. See the recipe card below for the exact measurements.
- Delicata Squash: Wash and dry two medium delicata squashes
- Olive Oil I like to use extra virgin olive oil
- Maple Syrup for a little sweetness. Honey or agave can also be used.
- Kosher Salt to season the squash and almond crumbs
- Almonds: Roughly chop sliced, toasted almonds.
- Sage: Chop fresh sage leaves for earthy, savory flavor.
- Paprika gives the almonds a subtle warmth.
How to Roast Delicata Squash
Here’s the step-by step instructions to roast delicata squash. See the recipe card below for the exact measurements.
- Prep the Squash: Slice the squash into rings with a sharp knife and remove the seeds with a spoon. Drizzle the delicata with oil, maple syrup, and salt. Lay it on a baking sheet lined with parchment, and brush the remaining maple mixture in the bowl onto the rings.
- Roast delicata squash at 400°F for 35 to 40 minutes (Flip it after 30 minutes).
- Make the Breadcrumb Topping: Cook the almonds and sage in a smallbskillet until lightly toasted and golden. Remove the pan from the heat and stir in the paprika and salt.
Variations
- Squash: Swap delicata for acorn squash or butternut squash.
- Sweetener: Substitute maple syrup with honey.
- Nuts: Switch out the almonds with pecans or walnuts or leave out to keep it simple.
- Fruit: Add fresh pomegranates or dried cranberries at the end for a splash of color.
- Herbs: Replace sage with rosemary or thyme.
What to Serve with Roasted Delicata Squash
Pair delicata squash with a protein and green vegetable for a complete meal. You can also add this roasted squash to your favorite fall salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Delicata Squash Recipes You’ll Love
Roasted Delicata Squash Recipe
Ingredients
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Slice the squash into 1/2-inch thick rings, then remove the seeds from each (a teaspoon is the perfect size to fit inside the rings and remove everything in one stroke).
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Transfer the rings to a large bowl. Drizzle the squash with 1 tablespoon of olive oil, the maple syrup, and 1/2 teaspoon of salt and toss to coat. Spread the rings out in an even layer on the baking sheet, making sure each one is lying flat. Brush any of the leftover maple syrup mixture left in the bowl onto the rings
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Bake until the rings are tender and have started to brown on the edges, flipping after 30 minutes, 35 to 40 minutes total.
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Meanwhile, make the breadcrumb topping: In a small skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. When the oil shimmers, add the almonds, and sage and cook, stirring often, until lightly toasted and golden, 2 to 3 minutes. Remove the pan from the heat, add the paprika and remaining 1/4 teaspoon of salt, stir to combine, and then transfer to a small bowl. Move quickly, the almonds should turn a few shades darker in those few seconds!
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To serve, arrange the squash rings on a serving platter and sprinkle the almond topping over. Serve hot or warm.
Last Step:
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