My roasted delicata squash recipe is perfectly seasoned with warm cozy spices and baked in a 400 degree oven for a delicious vegetable side dish that’s ready in 30 minutes. Golden half moon slices of tender squash are irresistible straight from the sheet pan….I dare you to get an entire batch into a bowl and onto the table.
This post has been updated from the original which was published on November 20, 2014.
Step by Step
Preheat oven to 400 degrees. Line a large rimmed baking sheet with unbleached parchment paper for easier clean up, but it’s not necessary.
No peeling required for a delicata squash and the edible skin adds bonus fiber too…so it’s easy to prep this winter squash variety and get it oven ready.
First cut a thin slice off both ends. A flat bottom will help help the squash stabilize the squash to halve lengthwise. Use a spoon to scoop out the seeds.
Turn the scooped out squash halves cut side down on the cutting board. Use a sharp knife to create half moons.
Load the squash pieces into a medium sized bowl. Drizzle with olive oil, and sprinkle on the cumin, coriander, cinnamon, chili powder, white pepper and sea salt. Mix well. It’s easiest to evenly distribute the spices if you use your hands.
Spread spiced delicata squash on a large rimmed sheet pan in a single layer. Roast in preheated oven for 20-25 minutes, using a spatula to flip midway through. I know the squash is done when the slices are golden brown and tender when pierced with a fork.
Debra’s Pro Tips:
- The spice mixture is spot on, the garnish of chopped fresh herbs like parsley, rosemary or sage is purely for aesthetics.
- Use a large enough baking sheet to fit them in a single layer (or use two pans), so they’ll get a bit crispy on the outside, still tender inside.
- Store any leftovers in an airtight container in the fridge. Chop into bite sized pieces and sprinkle onto a salad.
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📖 Recipe
Quick Roasted Delicata Squash Slices
Ingredients
- 4 delicata squash
- 2 tablespoon olive oil
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon cinnamon
- 2 teaspoon chili powder
- 1 teaspoon white pepper
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400.
- Halve squash lengthwise and scoop out seeds.
- No need to peel. Cut into ½” thick strips across the width of the squash to create sliver moon shapes.
- In a medium sized bowl, toss the oil and spices with the squash until evenly coated.
- Spread on large rimmed baking sheet.
- Roast for 15 minutes. Flip and roast for another 10 minutes. Depending on how thick you’ve sliced the squash, it could be ready to flip in 10 minutes, so keep an eye on it.
Notes
- There is no need to peel the squash. The skins will soften while roasting and add to the nutritional value and the taste. Wash thoroughly before cutting.
- Arrange squash on a baking tray in a single layer if you want it to get crispy. You may need to use several baking trays to accomplish this. Otherwise, it will “steam” if it’s crowded. Either way, it will be tender and delicious, it’s just good to decide in advance what you’re trying to achieve.
- Substitute acorn squash if delicata isn’t available. Use 2 medium sized acorns and follow the same directions. You can also eat the skin of the acorn squash.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Amy Liu Dong
This squash dish is so unique and a great concept that everyone will definitely love and enjoy! It looks so yummy with its crispy texture! Loved it!
Karen
I love delicata squash! This recipe was so perfect, very simply and highlights the natural flavors. I made exactly like the recipe instructed and it turned out perfect. Will make again soon!
Debra Klein
Thanks for the kind words!
Natalie
Oh wow, This squash sounds so delicious. Added cumin and cinnamon makes this recipe so interesting. I can’t wait to give this a try.
Debra Klein
The cinnamon gives the illusion of sweet and the cumin does the same for savory…it’s one of my favorite spice combos!
Tara
I love roasted squash, but have never tried this variety before. I loved the flavor and texture. So delicious!
Debra Klein
Couldn’t agree more.
Jacqueline Debono
I love that you don’t have to peel the squash in this recipe. That’s always a hassle! This spiced delicata squash looks and sounds like a great side dish for autumn/winter entertaining. Going to give it a try at the weekend!
Debra Klein
I know….some of the hard squash are so hard to peel…delicata are probably the easiest of the squash to cook….and these are so tasty too.
Paige
Yum, LOVE Delicata squash and I love this recipe! Would be great with a salad for dinner…thanks for this!
Debra Klein
I serve it as a side dish…goes well with everything….and I often put the leftovers on salad. It’s a great combo.
Kushigalu
One of the best recipe to try with squash. So delicious. Perfect for fall. Thanks for sharing
Debra Klein
Totally agree…it’s so easy and tasty too!
Jenny
My favorite squash is Delicata, I just love how it looks and tastes. I make it often with just simple seasonings and now I really like your recipe and suggestions. Next time I will follow your lead, I bet it is many levels up from what I have been doing. Thanks so much for the recipe!
Debra Klein
It’s my fave too….gorgeous presentation, terrific taste….AND, the best part, it doesn’t require peeling and is super easy to cut!!
Sharon
This simple roasted squash recipe is so good and easy. Great as a side for roasted chicken.
Debra Klein
Exactly why I make it so often….delicious and goes well with so many things!