Delicata Squash Recipes

Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side! Jump to the Parmesan Garlic Roasted Delicata Squash Recipe

Creamy, sweet delicata squash is my favorite winter squash. It’s easy to prepare, there’s no need to peel the skin, and it cooks quickly. It’s delicious with a sprinkle of salt, pepper, and olive oil, but in this recipe, we bump up the flavors and add butter, garlic, and parmesan cheese. This dish works equally well for your next weeknight meal or entertaining friends and family over the holidays.

Delicata squash is a winter squash that tastes similar to other winter squash, like butternut squash. I’ve heard people describe it as a cross between butternut squash and sweet potato, which seems fitting since it’s nutty and a little bit buttery with a lovely sweetness.

I particularly love delicata squash because its peel is thin and, when roasted, adds a lovely texture to each bite. So, you do not need to peel this squash. Trust me.

Our recipe below plays with the buttery, nutty flavor of the squash. We roast slices with melted butter, parmesan cheese, and garlic. The squash smells incredible as it roasts in the oven and tastes even better when done. We served this to a good friend who isn’t the biggest winter squash fan, and she loved it! Win!

Since we roast the squash slices on top of the cheese and garlic, they melt down to create a lovely, cheesy crust on the bottom of each slice. They look beautiful and taste amazing.

Roasted Delicata Squash with Apples

This roasted delicata squash recipe is a delicious fall side dish! Serve it straight out of the oven, or see the notes below for a make-ahead option.

Prep: 20min

Total: 60min

Yield: 4

Ingredients:

• 2 delicata squash (halved lengthwise and seeded, cut into ½-inch pieces)
• ½ cup pearl onions (halved)
• Extra virgin olive oil (for drizzling)
• 2 tablespoons pepitas and/or pine nuts
• 2 cups torn lacinato kale (2 to 3 leaves)
• 6 sage leaves (chopped)
• Leaves from 3 thyme sprigs
• 1 small gala apple (diced)
• Sea salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• ½ garlic clove (minced)
• ¼ teaspoon Dijon mustard
• ⅛ teaspoon maple syrup
• sea salt and freshly ground black pepper

Instruction:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.
3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.
4. In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.
5. In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).
6. Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

Perfect Roasted Delicata Squash

Follow this simple recipe, and your roasted delicata squash will turn out tender on the inside and caramelized on the outside. Recipe yields 4 servings.

Prep: 5min

Total: 30min

Yield: 4

Nutrition Facts: servingSize None, calories 110 calories, Sugar 8 g, Sodium 145.3 mg, Fat 3.5 g, Saturated Fat 0.5 g, Trans Fat 0 g, Carbohydrate 24 g, Fiber 2.7 g, Protein 2.7 g, Cholesterol 0 mg

Ingredients:

• 2 medium delicata squash (about 2 pounds total)
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon fine salt

Instruction:

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. To prepare the squash, slice off the stem end and discard. Decide if you want half-moon shapes or rings. For half moons, slice the squash lengthwise down the middle and scoop out the seeds with a spoon. Then place the cut sides down and slice across the ridges to make 1/2″ thick pieces. For rings, slice the squash into 1/2″ thick rounds and use a spoon to scoop the seeds out of each round.
3. Place the sliced delicata squash on your rimmed baking sheet. Drizzle the olive oil and sprinkle the salt on top. Toss until the squash is lightly and evenly coated in oil (add another splash if the squash seems dry), then arrange them in a single layer.
4. Bake for about 25 to 35 minutes or until the squash is tender and golden, flipping halfway. Serve as desired.

Parmesan Garlic Delicata Squash

Roasted delicata squash is buttery, nutty, and sweet. We love this recipe with garlic and parmesan. It’s easy enough for tonight and works beautifully as a holiday side. There is no need to peel the squash. The peel is thin and is delicious once roasted.

Prep: 10min

Total: 45min

Yield: Makes 4 servings

Serving Size: 1/4 of the recipe

Nutrition Facts: servingSize 1/4 of the recipe, calories 173, Fat 11.6g, Saturated Fat 7.2g, Cholesterol 30.6mg, Sodium 327.1mg, Carbohydrate 15.9g, Fiber 1.8g, Sugar 5.1g, Protein 5.9g

Ingredients:

• 1 medium delicata squash, about 1 ¼ pounds
• 2 teaspoons minced garlic, 2 small cloves
• 3 tablespoons melted butter or olive oil
• 1 ½ ounces grated parmesan cheese, about 1/3 cup
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper

Instruction:

1. Heat the oven to 425° Fahrenheit. Set a 13-inch by 9-inch baking dish aside. You can also use a rimmed baking sheet.
2. Cut the squash in half, lengthwise. Scoop out and discard the seeds. Cut each squash half into ¾-inch-thick slices.
3. In a small bowl, stir together the melted butter and garlic.
4. Spread half of the melted butter and the garlic over the bottom of the baking dish.
5. Sprinkle all but two tablespoons of the Parmesan cheese on top.
6. Arrange squash slices on top of the cheese. Drizzle the remaining butter mixture over the squash and use your fingers to spread it over each piece. Season with salt and pepper. Sprinkle the remaining cheese on top.
7. Bake the delicata squash for 20 to 30 minutes, or until golden brown and tender. You might need to rotate the dish in the oven once during roasting to prevent the back bits of garlic from over-browning. It’s okay if some cheese stays on the dish, it is easy to scrape up and serve sprinkled on top.

Delicata Squash – How to Prep and Cook Delicata Squash – Healthy Holiday Snack

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