Oven-roasted delicata squash is one of the easiest and most delicious fall vegetable sides. With its thin, edible skin and naturally sweet flavor, this winter squash requires no peeling and minimal prep. By roasting it in the oven, the squash becomes caramelized, tender, and full of rich flavor. It’s a simple side dish that works just as well for weeknight dinners as it does for holiday meals.
If you’re a fan of squash recipes, you’ll also love my Easy Butternut Squash Soup with Leeks and Air Fryer Acorn Squash. I love squash and root veggies in the fall! Make these delicious roasted root veggies when you want a side with color and a great mix of flavors.
Table of contents
Why I Love This Recipe
Delicata squash has a thin, edible skin, so you don’t need to peel it. This makes prep time quick and simple. Because the skin is thinner, it is also easier to cut!
Roasting in the oven caramelizes the edges, giving the squash a slightly crispy bite while keeping the inside tender and sweet.
This recipe uses just a few pantry staples—olive oil, salt, and seasoning—so it’s budget-friendly and easy to make anytime.
The flavor is naturally sweet and nutty, making it a versatile side dish that works for weeknight dinners or holiday meals. Have it plain with just a little salt or follow my recipe with a more savory flavor from a combination of herbs.
Roasted delicata squash is nutrient-rich, with vitamin A, fiber, and antioxidants that make it a healthy addition to your fall menu.
Ingredients
1 delicata squash, washed well and cut into half-moon slices
1–2 tablespoons olive oil (or avocado oil)
1 teaspoon kosher salt (Himalayan or sea salt works too)
1 teaspoon Italian herb seasoning (or try rosemary, paprika, or cinnamon for variation)
½ teaspoon onion powder
Optional: 2 tablespoons grated Parmesan cheese, added during the last 5 minutes of roasting
Instructions
Step 1
Preheat oven to 400°F.
Step 2
Cut the delicata squash lengthwise from stem to tip. Scoop out the seeds and discard or save for roasting.
Step 3
Slice each half into about ¾-inch thick half-moons.
Step 4
Withe the squash in a glass bowl, add oil and mix so squash is evenly covered. Then spread seasonings and mix well.
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Alternatively, place squash slices on the prepared sheet pan. Brush lightly with olive oil, then season with salt and herbs.
Step 5
Roast for 20–25 minutes, flipping halfway through, until golden brown and fork tender. If using Parmesan, sprinkle it on in the last 5 minutes.
How to Serve
Serve roasted delicata squash as a side with chicken, pork, or beef.
Add to fall salads with arugula, goat cheese, and cranberries.
Use in grain bowls with quinoa, beans, and roasted vegetables.
My kids enjoyed these as delicata squash fries. Ranch dressing is great on these as a dip!
Storage
Store leftover roasted delicata squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to bring back the crispy edges. I don’t recommend freezing cooked squash since it becomes mushy.
FAQs
Yes, the thin skin becomes tender when roasted and is completely edible.
Yes, you can slice the squash up to 2 days ahead and store it in the fridge until you’re ready to roast.
It has a mild, sweet flavor that’s often compared to butternut squash with a slightly nutty undertone.
Other Delicious Fall Vegetables
Printable Recipe
Easy Roasted Delicata Squash
Ingredients
- 2 small Delicata squash (totaling 2 pounds) Wash well and cut into ¾ inch half-moon slices.
- 2 Tablespoons Oil I use olive oil for cooking or avocado oil
- 1 Teaspoon Italian Herb Seasoning Salt free version. Or, if using a salted italian herb seasoning, adjust the salt.
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Onion Powder
- 2 Tablespoons Parmeson Optional (added to the end).
Instructions
- Preheat oven to 425°F.
- Cut the delicata squash lengthwise from stem to tip. Scoop out the seeds and discard or save for roasting.Slice each half into ¾-inch thick half-moons.
- Place squash slices on the prepared sheet pan. Brush lightly with olive oil, then season with salt and herbs.
- Roast for 20–25 minutes, flipping halfway through, until golden brown and fork tender. If using Parmesan, sprinkle it on in the last 5 minutes.
Notes
1. Season with salt and rosemary.
2. Season with paprika and salt Storage
Store leftover roasted delicata squash in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to bring back the crispy edges. I don’t recommend freezing cooked squash since it becomes mushy. FAQs
Do you eat the skin of delicata squash?
Yes, the thin skin becomes tender when roasted and is completely edible. Can you prepare delicata squash ahead of time?
Yes, you can slice the squash up to 2 days ahead and store it in the fridge until you’re ready to roast. What does delicata squash taste like?
It has a mild, sweet flavor that’s often compared to butternut squash with a slightly nutty undertone.
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