A caramelized, crispy-tender squash side you can get in the oven in minutes.
Delicata squash is one of those quiet little gems of fall that feels special but asks almost nothing from you. Its skin is tender enough to eat, its seeds scoop out in one swipe, and it turns golden and sweet in the oven with barely more than olive oil and salt. This roasted delicata squash recipe leans into that natural sweetness, adding a light maple glaze and a hint of spice so you get crispy edges, soft centers, and big cozy energy with almost no effort.
If you have ever felt overwhelmed by winter squash that needs peeling and wrestling, delicata is your answer. You simply slice it into half-moons, toss with oil and seasoning, and let the oven do the rest. While it roasts, you can prep a quick salad, sear some salmon, or boil a pot of pasta. It fits as easily on a busy Tuesday table as it does next to the Thanksgiving turkey.
There is also a gentle nostalgia baked into this pan of roasted squash. The flavor is lightly nutty and sweet, almost like a cross between corn and pumpkin, and it carries warm spices beautifully. A sprinkle of smoked paprika adds depth, while maple syrup encourages those caramelized bits that everyone fights over. Serve it right from the sheet pan or pile it onto a serving platter with fresh herbs for something that feels restaurant level but is secretly very low stress.
Why you’ll love this roasted delicata squash:
- Minimal prep: no peeling, no tricky cuts, ready for the oven in about 10 minutes.
- Flexible flavor: keep it simple and salty or lean into maple, spice, and herbs.
- Naturally vegan and gluten free, so it works for many different diets.
- Perfect for fall and holiday menus but easy enough for any weeknight.
- Great leftovers that reheat beautifully in the oven or air fryer.
Ingredients
For the roasted delicata squash
- 2 medium delicata squash, scrubbed and dried (about 2 lb / 900 g total)
- 2 tbsp olive oil (30 ml)
- 1 tbsp pure maple syrup (15 ml, optional but delicious)
- 1 tsp kosher salt (about 5 g; use less if using fine salt)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika or chili flakes (optional, for gentle warmth)
- 1 clove garlic, finely grated or pressed (optional)
- 1–2 tbsp chopped fresh parsley or thyme, for serving (optional)
- Flaky sea salt, to finish (optional)
💡 Shopping tip: Choose delicata squash that feel firm and heavy for their size with smooth, dry skin and no soft spots or deep cuts.
Step-by-Step Instructions
- Preheat the oven. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easier cleanup and to prevent sticking.
- Prep the squash. Slice off the stem ends, then cut each delicata squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Cut each half into 1/2 inch (about 1.25 cm) thick half-moons.
- Season. Add the sliced squash to a large bowl. Drizzle with olive oil and maple syrup. Sprinkle over kosher salt, black pepper, smoked paprika or chili flakes, and garlic if using. Toss until every piece is lightly coated and glossy. 💡 Tip: If the squash looks dry or the seasonings are not clinging, add up to 1 extra teaspoon of olive oil and toss again.
- Arrange on the sheet pan. Spread the squash in a single layer on the prepared pan, making sure the pieces are not overlapping. For the best caramelization, give them a little breathing room.
- Roast the squash. Roast for 12–15 minutes, then flip each piece with tongs or a spatula. Return to the oven and roast another 10–15 minutes, until the squash is tender, the edges are browned, and you see golden, caramelized spots. Total time should be about 22–30 minutes.
- Finish and serve. Transfer the hot squash to a serving dish. Sprinkle with fresh parsley or thyme and a pinch of flaky sea salt if you like a little crunch. Serve warm.
Variations & Substitutions
- Swap maple: Use honey instead of maple syrup if you are not cooking for vegans.
- Savory herb version: Skip the maple syrup, double the garlic, and toss with 1 tsp dried Italian herbs or 1 tbsp fresh chopped rosemary.
- Extra crispy: Add 1 tbsp fine breadcrumbs or panko to the bowl before roasting for slightly crispier edges.
- Spicy twist: Add 1/4 tsp cayenne pepper or a drizzle of hot honey after roasting.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice and deseed the delicata squash up to 2 days ahead. Store the raw slices in an airtight container in the fridge and season just before roasting.
- Storage: Store leftover roasted squash in an airtight container in the fridge for 3–4 days.
- Freezing: Not ideal, as the texture becomes soft and watery, but you can freeze in a single layer then transfer to a bag for up to 2 months for adding to soups or grain bowls.
- Reheat: Reheat on a sheet pan in a 400°F (200°C) oven or air fryer for 6–10 minutes, until warmed through and edges are crisp again.
Nutritional Info (Estimated, per serving)
Assuming 4 servings.
- Calories: ~160
- Protein: ~2 g
- Carbs: ~28 g
- Fat: ~7 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Pile alongside roasted chicken, turkey, or pork tenderloin for a simple fall dinner.
- Serve over a bed of arugula with toasted walnuts and goat cheese for a warm salad.
- Add to a grain bowl with quinoa, chickpeas, and tahini dressing.
- Pair with seared salmon or baked tofu and steamed greens.
- Drizzle with balsamic glaze and scatter crumbled feta or vegan feta on top.
Recipe FAQs
Do I need to peel delicata squash before roasting?
No. The skin of delicata squash is thin and becomes tender in the oven, so it is completely edible. Just scrub the squash well before slicing.
Can I make this without maple syrup?
Yes. Simply leave it out for a more savory, lightly nutty flavor. You can also add a squeeze of lemon juice after roasting to brighten things up.
Can I cook this in an air fryer instead of the oven?
Yes. Arrange the seasoned squash in a single layer in your air fryer basket and cook at 380°F (193°C) for about 12–16 minutes, shaking or flipping halfway, until browned and tender.
How do I keep the squash from getting soggy?
Make sure the slices are roughly the same thickness, avoid crowding the pan, and roast at a high temperature. If needed, use two sheet pans so the squash can properly caramelize.
Can I use other winter squash in this recipe?
You can use acorn or butternut squash, but you will need to peel them and adjust the roasting time slightly, since thicker pieces may need a few extra minutes to become tender.
Final Notes
Roasted delicata squash is one of those dishes that quietly slips into your rotation and stays there all season. It is simple enough for a Tuesday night, pretty enough for a holiday table, and flexible enough to match whatever else you are serving. Once you get comfortable cutting and seasoning the squash, you will probably start playing with different spices and herbs that fit your mood and pantry.
If you make this recipe, I would love to hear how it turned out and what you served it with. Your tweaks and ideas help other home cooks feel inspired too. Feel free to leave a comment, share a photo, or send this recipe to a friend who is just getting into cooking with winter squash. Happy roasting!
