Roasted Delicata Squash

5 from 2 votes

Roasted Delicata squash with a honey 🍯 walnut topping - a simple yet elegant recipe that showcases the natural sweetness and tender texture of Delicata squash, making it the perfect addition to your fall menu.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Keyword: appetizer, delicata squash, roasted squash, side dish, vegetarian

Servings:

Author: The Modern Nonna

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