This easy savory roasted delicata squash recipe has a creamy texture and sweet buttery flavor. It's the perfect healthy fall side dish for Thanksgiving.
Delicata squash is a fall favorite! It has a creamy sweet flavor that pairs well with most side dishes. Its edible skin makes meal prepping super easy and compared to most squash varieties, delicata is much lower in calories and carbohydrates. A serving of delicata squash only has 30 calories and no fat, which makes it a great option if you’re watching your calories around the holidays.
- Delicata Squash: Ripe delicata squash is yellow in color with green stripes along the ribs with a somewhat firm texture.
- Butter/Oil: You can use melted ghee, butter, or olive oil. Butter and ghee give the best flavor in my opinion, but for dairy-free options use olive oil.
- Garlic Powder: A pinch of garlic powder combined with the butter roasts beautifully on the squash.
- Salt and Black Pepper: Salt and pepper to your liking.
- Thyme (Optional): Fresh herbs give the squash a pop of color and flavor.
Preheat the oven to 400˚F.
Start by slicing the squash in half lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh.
Cut the seeded squash halves into half moons, about 1-inch thick slices. Spread the squash slices evenly in a single layer on a lined baking sheet.
Using a pastry brush, coat both sides of the squash with melted butter. Season the top of the slices with garlic powder, salt, and pepper.
Bake until tender and golden brown in color, about 25-30 minutes, flipping halfway through.
- Parmesan Cheese - Adding freshly grated parmesan gives this recipe a ton of flavor.
- Pumpkin Seeds - Add a few pumpkin seeds on top of the freshly baked squash for a delicious crunchy texture.
- Chili Powder - For a bit of added heat, sprinkle the squash with a little chili powder prior to baking.
- Fresh Herbs - Add a sprinkle of fresh rosemary or thyme to garnish.
You can store cooked delicata squash in the refrigerator for up to 3 days and reheat it in the microwave. Like most vegetables, delicata squash is best served warm, the same day it is made.
The delicata is actually named for its delicate skin which is edible, so there is no need for peeling. The skin becomes quite tender when roasted.
No, the delicata squash has edible thin skin and does not require peeling.
Delicata has a buttery sweet squash flavor, that is somewhat nutty. Most people say it's a cross between butternut squash and sweet potatoes.
Savory Roasted Delicata Squash
- 2 large delicata squash (about 2lbs)
- 2 tablespoons butter, ghee, or olive oil (melted)
- ¼ teaspoon garlic powder
- salt and pepper (season to liking)
- Preheat the oven to 400˚F.Start by slicing the squash in half lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh.
- Cut the seeded squash halves into half moons, about 1-inch thick slices. Spread the squash slices evenly in a single layer on a lined baking sheet.
- Using a pastry brush, coat both sides of the squash with melted butter. Season the top of the slices with garlic powder, salt, and pepper.
- Bake until tender and golden brown in color, about 25-30 minutes, flipping halfway through.
- Storage & Reheating: Leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or oven until warmed through.