Roasted Delicata Squash
on Oct 03, 2022, Updated Nov 16, 2023
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Roasted Delicata Squash with a honey 🍯 walnut topping – a simple yet recipe that showcases the natural sweetness and tender texture of Delicata squash, making it the perfect addition to your fall menu.
With its vibrant orange hues and a subtle nutty flavor, delicata squash captures the essence of the season 🍁. Whether you’re looking for a delicious side dish or a comforting vegetable main course, this recipe will elevate your experience with its mouthwatering combination of flavors and textures.
Why You’ll Love This Roasted Delicata Squash Recipe
The simplicity of this squash recipe is truly its best feature. Delicata squash is one of my favourite types of squash because unlike other squash varieties, you can actually eat the skin!
There’s nothing more time consuming than peeling and cutting squash, especially when the skin is tough. With Delicata squash, you don’t have to worry about that. The skin is delicate and delicious, and it makes for the most beautiful presentation on the table.
This recipe is not only a taste sensation but also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants. Hence, with this recipe you can create a dish that’s simple, delicious, nutritious and visually appealing 😍.
How to Prepare This Roasted Delicata Squash Recipe
To prepare this roasted delicata squash recipe, start by thoroughly washing the squash and patting it dry. Then, trim off both ends and carefully slice it in half. With a spoon, scoop out the seeds and then place the squash halves flesh side down on a cutting board. Proceed to slice them into quarter-inch half moons, ensuring each piece is uniform.
Next, melt the butter 🧈 on the stove and remove it from the heat. Stir in the coconut sugar and olive oil to create a delightful buttery mixture. While you do this, preheat your oven to 425°F. Place the sliced squash on a lined baking sheet and then generously drizzle the butter mixture over them. Now, take a moment to massage the squash gently, ensuring that every piece is thoroughly coated. Sprinkle a hint of cinnamon evenly over the squash.
Transfer the baking sheet to the middle rack of your preheated oven and let the squash roast for approximately 30 minutes, or until they become soft and acquire a beautiful golden hue on the bottom. Keep a watchful eye, as the exact cooking time may vary depending on your oven.
Once done, carefully remove the roasted Delicata squash from the oven and allow it to cool down for a few minutes while you prepare the walnut-honey topping. Crush the walnuts either in a food processor or by placing them in a Ziplock bag and using a mallet, meat tenderizer, or rolling pin. Transfer the crushed walnuts to a bowl and combine them with honey and a touch of cinnamon until you achieve a sticky, irresistible mixture 🤌.
To serve, place the roasted delicata squash on a bowl or plate, and generously top them with the delectable walnut-honey mixture. Lastly, garnish with fresh thyme leaves for an aromatic touch 👌.
Nonna’s Tip
Crush the walnuts either in a food processor or by placing them in a Ziplock bag and using a mallet, meat tenderizer, or rolling pin.
Variations and Substitutions For This Squash Recipe
There are several variations and substitutions you can explore to tailor this roasted delicata squash recipe to your preferences or dietary needs. Here are some ideas:
- You can certainly use any squash for this recipe or make your life easier by buying squash already pre-cut 🔪 at the grocery store.
- To make this recipe vegan, substitute the butter with a vegan butter, and use maple syrup or agave instead of honey in the walnut topping.
- While the recipe calls for butter, you can replace it with olive oil, coconut oil, or ghee for a different flavor and a dairy-free option.
- If you don’t have coconut sugar or prefer a different sweetener, you can use brown sugar or maple syrup 🍁 in the butter mixture instead.
- If you have nut allergies 🥜, try substituting crushed sunflower seeds or toasted breadcrumbs for a crunchy topping.
- You can also experiment with different seasonings to change the flavor profile. Instead of cinnamon, try using smoked paprika or cayenne pepper for a spicy kick 🌶️. Use a blend of herbs like rosemary and thyme for a savory twist.
- Add a touch of acidity by drizzling a bit of balsamic vinegar or lemon juice over the roasted squash just before serving.
Best Served With
- Grilled or roasted chicken: The sweet and savory flavors of the squash complement the mild taste of chicken. Try my Yogurt Lemon Chicken.
- Roasted turkey: A perfect side dish for a Thanksgiving or holiday meal.
- Pan-seared salmon: The richness of salmon contrasts nicely with the squash’s sweetness.
- Mixed greens or arugula salad: A simple salad with a light vinaigrette provides a refreshing contrast. Try my Roasted Squash Salad with a poached egg on top!
Similar Recipes
- Roasted Squash Salad
- Creamy Butternut Squash Pasta
- Butternut Squash Soup
- Creamy Spaghetti Squash Pasta Bake
Other Holiday Recipes
- Gravy
- Juicy Turkey
- Mac and Cheese
- Stuffing
- Sweet Potato Donuts
- Pumpkin Pie
- Brussels Sprouts
- Sweet Potatoes
- Garlic Mashed Potatoes
- Cranberry Sauce
- Turkey Noodle Soup
- Butternut Squash Pasta
- Baked Apples
- Mushrooms
- Green Beans
- Whole Roasted Sweet Potato
Common Questions
Delicata squash is a small, elongated winter squash with cream-colored skin and green stripes. It’s known for its tender flesh and sweet, nutty flavor. Unlike some other winter squashes, delicata squash has edible skin, making it easier to prepare.
While delicata squash is recommended for this recipe, you can substitute it with other winter squashes like butternut, acorn, or kabocha. Just keep in mind that cooking times and techniques may vary slightly.
No, you don’t need to peel delicata squash. The skin is edible and becomes tender when roasted, so there’s no need to remove it.
You can substitute coconut sugar with brown sugar, maple syrup, or honey for a similar sweetness in the recipe.
Yes, you can make this recipe vegan by replacing the butter with a vegan butter, and use maple syrup or agave instead of honey in the walnut topping.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven before serving.
While it’s possible to freeze roasted squash, the texture may change slightly upon thawing, making it best suited for use in soups or purees rather than as a standalone dish. To freeze, store in a freezer-safe container for up to 2-3 months.
Roasted Delicata Squash
Equipment
Ingredients
- 1.5 lb delicata squash, 560 grams
- 1 tbsp butter
- 1 tbsp olive oil
- pinch salt
- 2 teaspoons coconut sugar
- cinnamon, sprinkle
- ½ cup walnuts, crushed
- 1 tablespoon honey
- thyme, for garnish
Instructions
- Preheat the oven to 425F.
- Wash and pat dry the squash. Cut off each end and carefully cut it directly in half. Scoop out the seeds, place the squash flesh side down and cut it into quarter inch half moons all the way down.
- Melt the butter on the stove, take it off the heat and stir in the coconut sugar and olive oil. Place the squash on a lined baking sheet and drizzle on the butter mixture.
- Massage the squash really well so that every piece is coated and sprinkle on a touch of cinnamon all over.
- Bake for 30 minutes at 425F on the middle rack or until the squash is soft but golden on the bottom. The time will depend on the oven so keep a close eye on it. Take it off the heat and let it cool down for a few minutes.
- In the meantime, crush the walnuts in a food processor or in a ziplock bag using a mallet, meat tenderizer or a rolling pin, and add them to a bowl. Add the honey and cinnamon and combine until a sticky mixture.
- Add the delicata squash to a bowl or plate, and top it off with the walnut-honey topping. Garnish with thyme and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks great – thinking of doing this as another side – have a couple of vegetarians. Can I make the day before and reheat – have lots of dishes and only one oven:)
You absolutely can but I do like veggies fresh more
What do you line your baking sheet with?
Thank you!
parchment paper