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.
Eva
Peeling squashes is usually my least favourite thing to do so I love that peeling here gets completely optional! I don’t think I have ever seen this type of squash here but I might just not know the name in the local language. I’ll investigate because I’m thrilled to try!
Debra Klein
Definitely look for delicata….and also acorn squash, if sliced thinly doesn’t need to be peeled when you roast it. Hope you find some.
Gloria
I have yet to try this varitey of squash. I love all the squashes. This is the perfect side dish for the holiday dinner table.
Debra Klein
Exactly….delicata is awesome to work with and increasingly widely available.
michele
I’ll keep my eye open for some delicata squash – I hate peeling squash!
Debra Klein
They’re usually available starting in September and then all through the winter. YAY for no peeling.
Raquel
I cannot wait to try this! Looks beautiful and thanks for the preparation tips!
Debra Klein
You’re welcome….nutritious, delicious and beautiful too!!
Chef Dennis
This recipe looks soooo delicious! I wish this were in front of me right now.
Debra Klein
Same….those delicata squash are about to be in season!
Mama Maggie's Kitchen
I think I just heard my tummy growl. lol! Must print the recipe.
Debra Klein
YES!! Enjoy.
Sue
This squash looks perfect for a side dish on Thanksgiving, but really anytime in fall or winter. Thanks for the inspiration, I will be trying this one very soon, maybe with some different spices, etc. 🙂
Debra Klein
That’s the beauty of this recipe….so easy and you can customize the spices to match your taste palette.
Andréa Janssen
I love roasted squash and this recipe with all of it’s flavors is certainly a winner
Emily Flint
I LOVE delicata squash and I was so happy I found your recipe with all of these delicious spices, it was so good!
Robyn
I love roast squash and this recipe has so many delicious uses – from salads to sides.
Debra Klein
Exactly! I can sense a double batch in the making.
Alexandra
So many delicious uses for this lovely squash! A great side dish or lovely addition to salad!
Debra Klein
Yes….I usually serve as a side, and make enough for leftovers to toss onto my salad for lunch the next day!
Taleen | Just As Tasty
I love squash! I am totally pinning this for Fall cooking!
Debra Klein
Fall is just around the corner! I can’t wait for all those cozy smells in the kitchen.
Trish Bozeman
YES! Delicata is our absolute favorite squash. It’s so easy to prep and small enough to quickly cook AND it tastes the best in my opinion. Thanks for all your tips about what to do with it because we always just roast it and eat it as a side or stuff it. Love your ideas about frittatas and even oatmeal! I’m trying those!
Debra Klein
Excellent….like you, I’m happy to enjoy roasted delicata as is…and also in creative ways. HAVE FUN with it.
Dana
I don’t think I’ve ever used delicata squash before, and looking at this recipe, I know I HAVE to. And soon. I might even rock this at Friendsgiving next weekend. I love how simple and fuss-free it is, yet it’s so pretty!
Debra Klein
A great choice for Friendsgiving. Unexpected, yet still totally within the theme. Have fun.
Jenni LeBaron
I love roasted delicata squash and this recipe looks lovely. The blend of spices you used is perfect for fall and I think these would be tremendous with any main course. Can’t wait to add these to our dinner rotation!
Debra Klein
You’re so right…flavorful, but also neutral enough to go with all the good stuff!
Sean@Diversivore
Love me some delicata squash, and like you, I love a good recipe that fills the house with warmth and delicious fragrance on a cold day. We’ve got an 8 month old, so a lot of our veggie prep involves turning things into purees these days (including delicata), but I’m going to have to make an exception in order to do these delightful roasted slices. Perfect with all kinds of meals!
Debra Klein
So fun to have a wee one around….before you know it you’ll be sharing non-purees…the time goes so quickly.
Gloria
All of the squashes this time of year are FANTASTIC!! This looks like a great holiday side dish. I could eat this all year long. Health and delicious.
Debra Klein
Totally agree…every day would be fine with me!
aisasami
I never had roast squash before, so I like to try this. I wonder what kind of herbs you can use?
Debra Klein
The spices listed are my favorites for squash: cumin, coriander, cinnamon, chili powder….
Chel
Honestly, I haven’t tried much squash. Eep! I know!! Bad me! But this looks really tasty. Excellent recipe and something that even I can’t burn. YAY!! 😀
Debra Klein
Oh….be careful if you’re prone to burning things!! Super tasty, enjoy.
Charlene
mmm I love roasted squash! Definitely saving this recipe for later!
Debra Klein
Totally agree, roasted squash is the best!
Julie Ruhl
This came at the perfect time. I’d definitely adding this to our Thanksgiving dinner menu. I absolutely love the idea of having a lighter option on the table.
http://www.ruhlsoftheroad.com
Debra Klein
A great plan! Happy and Healthy Thanksgiving!
Christa
This recipe looks so good! I love squash, it’s such a perfect fall ingredient.
Debra Klein
Yes…..just what I’m craving this time of year.
Kileen
This looks so yummy and perfect for the season. Definitely have to make this sometime!! I’m sure my family would love it.
Kileen
cute & little
Debra Klein
Absolutely….yummy and seasonal. Enjoy.
Petra
I am also gluten- free and always looking for a good recipe. Thank you
Debra Klein
This is a great recipe for those that are gluten-free….so delicious and satisfying.
Trent peek
I have been looking for a squash recipe for my gluten free diet. This will definitely work for me. Thanks for sharing.
Debra Klein
Delicata Squash is naturally delicious….no added gluten necessary!