Roasted delicata squash is one of my favorite fall sides because it’s so easy to prepare. It's rind is thinner and easier to cut through than many other winter squashes, and you can eat the skin. No peeling is needed - just scoop out the seeds, slice, season, and roast.
I like this savory version with olive oil, Italian herbs, and a little onion powder. The squash turns tender with browned edges, and the seasoning complements its natural sweetness. My kids enjoyed the slices as squash fries with ranch dressing for dipping!
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 Roasted Delicata Squash
- No peeling needed. The thin skin becomes tender in the oven, saving a whole step in preparing the squash.
- Easier to cut. Delicata’s smaller size and thinner rind make it more manageable than many larger winter squashes.
- Simple seasoning. Olive oil, Italian herbs, salt, and onion powder give it plenty of flavor without a long ingredient list.
- Sweet squash with savory edges. Roasting brings out the squash’s natural sweetness while browning the surfaces against the pan.
- Easy to serve in different ways. Serve it beside dinner, add it to a fall salad, or put out some ranch dressing for dipping.
Ingredients for Delicata Squash Recipe
Delicata squash: Use two small squash totaling about 2 pounds. Wash them well because the skin stays on. Choose squash that feel firm and have no soft spots.
Olive oil: Helps coat the squash and encourages browning. Avocado oil or Olive Oil works.
Italian herb seasoning: Use a salt-free blend so you can control the salt separately.
Kosher salt: Brings out the flavor of the squash. If your seasoning blend already contains salt, reduce the added salt.
Onion powder: Adds savory flavor without chopping an onion.
Parmesan cheese, optional: Sprinkle it over the squash during the last few minutes of roasting for a cheesy finish.
See the printable recipe below for quantities and instructions.
How to Roast Delicata Squash
Step 1: Prepare the oven and pan
Preheat the oven to 425°F. Lightly oil a large rimmed baking sheet or line it with parchment paper rated for that temperature.
Step 2: Cut and clean the squash
Wash and dry the squash. On a stable cutting board, carefully trim off the stem end and a thin slice from the opposite end.
Cut each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy centers. Leave the skin on.
Step 3: Slice into half-moons
Place each half cut-side down on the board and slice crosswise into approximately ¾-inch-thick half-moons.
Try to keep the slices similar in thickness so they finish roasting at about the same time.
Step 4: Add the oil and seasonings
Place the squash slices in a large bowl. Add the olive oil and toss to coat. Sprinkle with Italian seasoning, kosher salt, and onion powder, then toss again.
Spread the slices on the baking sheet in a single layer, with a flat cut surface against the pan. Leave a little space between pieces. Use a second baking sheet if needed.
Step 5: Roast until tender and browned
Roast for 20–25 minutes, flipping halfway through. The squash is ready when a fork slides easily into the flesh and the cut surfaces have golden-brown spots.
If using Parmesan, sprinkle it over the squash during the last 5 minutes of roasting. Serve warm.
Susan’s Tips
- Dry the squash after washing. Removing excess water helps the oil coat the slices and gives them a better chance to brown.
- Keep the slices even. A few very thin pieces can overcook while thicker pieces are still firm. Aim for approximately ¾ inch throughout.
- Give the squash room. Overlapping slices trap moisture. Spread them out so the cut surfaces can brown against the pan.
- Check tenderness as well as color. A browned surface doesn’t always mean the center is ready. Test one of the thicker pieces with a fork before taking the pan out.
- Add Parmesan near the end. It needs only the last few minutes in the oven.
Seasoning Variations
The Italian herbs and onion powder make this a savory side, but you can keep the seasoning simple.
- Rosemary: Replace the Italian seasoning with a smaller amount of dried rosemary, crushed between your fingers. Add salt to taste.
- Smoked paprika: Replace the Italian seasoning with a little smoked paprika for a smoky flavor.
- Simply salted: Use olive oil and salt to let the squash’s natural flavor stand out.
What to Serve with Roasted Delicata Squash
Serve this squash alongside roasted chicken, pork tenderloin, or beef. Its sweet flavor works well with a savory main dish.
My kids enjoyed these as delicata squash fries. Ranch dressing is great on these as a dip!
Storing Roasted Delicata Squash
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.
Crowding the pan or leaving too much moisture on the squash can prevent browning. Dry the squash before seasoning, arrange the slices in a single layer, and leave space between them. Make sure the oven is fully preheated before roasting.
Other Delicious Fall Vegetables
Printable Recipe
Oven Roasted Delicata Squash with Herbs
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. Lightly oil rimmed baking sheet or line with parchment paper (rated for that temp) or use foil.
- Wash and dry the squash. Carefully trim the ends, cut in half lengthwise, and scoop out the seeds and stringy centers. Leave the skin on.Slice each half into ¾-inch thick half-moons.
- Place squash slices on the prepared sheet pan. Ensure you are leaving some space between slices. Brush lightly with olive oil, then season with salt, onion powder 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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