This Roasted Delicata Squash recipe is so flavorful! Made with shallots, toasted cumin seeds, and a maple apple cider glaze, topped with toasted hazelnuts.
Nothing is so strong as gentleness, nothing so gentle as real strength. – St Francis de Sales
Wow, we’ve been having the most incredible fall! Sunshine for days! It doesn’t get much better than this, and we’ve been soaking it up. My favorite time of year! It’s also the time of year when all the beautiful winter squashes are out, and these days, there are so many varieties to choose from; acorn squash, spaghetti squash, butternut squash, hubbard squash.
But one of my favorites is Delicata squash, and you will laugh when I tell you why. Because they are the perfect squash for lazy cooks, which, I must admit, sometimes I am! Can you guess why?
Because delicatas have very thin skins! This means you don’t have to peel them! Their skin is edible- and full of fiber!
Why You’ll Love This
- Quick & easy! With only 15 minutes of prep time, this recipe is so easy to make. Plus, you don’t have to peel the squash!
- Layers of bold flavor. Aromatic shallots, warm and earthy toasted cumin seeds, and a tangy, sweet vinaigrette come together beautifully in this fall dish.
- A versatile seasonal dish. This colorful recipe makes for an impressive holiday side dish, or you can serve it over whole grains with chicken or on top of dark, leafy greens for a festive salad.
What does delicata squash taste like?
Delicata squash is known as the “sweet potato squash” because their flesh is sweet and earthy like sweet potato, and they have a similar texture! Some people taste a subtle corn flavor as well. In a nutshell, they taste delicious!
Delicata Squash Ingredients
- Delicata squash: Provides a sweet and earthy flavor, similar to sweet potato, and has a tender, creamy texture when roasted. The edible skin adds a slight chewiness to the dish.
- Shallots: Add a savory and slightly sweet flavor to the squash. When roasted, they become soft and caramelized, enhancing the overall richness of the dish.
- Olive oil: Helps to coat the squash and shallots, allowing them to roast evenly and imparting a smooth and buttery flavor to the dish.
- Maple syrup: Adds a natural sweetness to the roasted squash, balancing out the savory flavors. It also helps to create a caramelized glaze on the surface of the squash, enhancing its visual appeal.
- Apple cider vinegar: Provides a tangy and slightly acidic taste to the glaze, balancing the sweetness of the maple syrup and adding brightness to the overall flavor.
- Aleppo chili flakes (optional): Add a subtle spicy heat to the glaze, giving it a touch of complexity and elevating the overall flavor profile.
- Cumin seeds (optional): Add a warm and earthy flavor and bring subtle nuttiness and a hint of smokiness, enhancing its overall complexity and depth.
- Toasted, crushed hazelnuts: Add a delightful crunch and nutty flavor to the dish, enhancing its texture and providing a contrasting element to the softness of the roasted squash. You can substitute pecans, walnuts, or pumpkin seeds.
- Fresh Italian parsley: Adds a vibrant and herbaceous flavor to the dish, offering a refreshing note that complements the other ingredients and adds a pop of color to the overall presentation.
How to Make Roasted Delicata Squash
Preheat oven to 425F
Wash squash and use a chef’s knife to slice into 1/2-inch rings. When you cut into the delicata squash, they look like sunshine. So bright and cheery. Scrape seeds out of each piece with a spoon.
Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well.
Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).
Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.
While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.
When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top.
Scatter with Italian parsley and serve immediately.
Expert Tips
- Save time! In addition to not peeling the skin, you can also save prep time by cutting the squash in half lengthwise, then scrape out the seeds and slice into half moons.
- Use two baking sheets: Unless you have a large baking sheet, use two pans to ensure even baking. You want to give the squash enough space to roast!
- Keep the sauce syrupy: While baking the glaze may start to thicken. Add a teaspoon or two of water and warm it up before serving over the squash.
- Serve with goat cheese! Soft, crumbled goat cheese tastes amazing with this recipe! Sprinkle it over top when serving for a nice tangy contrast to the sweet squash.
- Other garnish ideas: Pomegranate seeds, roasted garlic, more fresh herbs like rosemary, freshly cracked black pepper, a dusting of cinnamon.
FAQs
When you pick up the squash it should feel firm. Make sure there are not any dark spot or soft spots.
Yes! Not only does it save prep time to leave the skin on, but the skin is edible and nutritious, full of fiber.
We roast delicata squash at 425F for 20 minutes, or until deeply golden. This is a good temperature to prevent crispiness, but ensure the squash caramelizes.
You can store leftovers in the fridge in an airtight container for up to 4-5 days. The squash is so versatile and can be tossed on grain bowls or salads, or even used in wraps!
Health Benefits of Delicata Squash
Not only does delicata squash taste delicious, but it also offers so many nutritional benefits!
- Rich in nutrients: Delicata squash is packed with important vitamins and minerals, including vitamin A, vitamin C, potassium, and manganese. These nutrients play a crucial role in supporting overall health and proper bodily functions.
- High in fiber: Delicata squash is an excellent source of dietary fiber, especially when you leave the skin on. Consuming fiber-rich foods like delicata squash can aid in digestion.
- Eyesight support: Delicata squash is abundant in vitamin A, a nutrient essential for maintaining healthy eyesight. Vitamin A helps protect the eyes from age-related macular degeneration and improves night vision.
- Immune system booster: The high vitamin C content in delicata squash helps strengthen the immune system. Vitamin C is known for its antioxidant properties, which can protect cells from damage and support collagen production.
- Heart health: Delicata squash is low in calories and fat, making it a heart-healthy food choice. Additionally, its potassium content helps regulate blood pressure levels, reducing the risk of heart disease and stroke.
- Antioxidant properties: Delicata squash contains antioxidants that can help neutralize harmful free radicals in the body, reducing the risk of chronic diseases and promoting overall well-being.
Serving Suggestions
Serve as a healthy side dish with Pan Roasted Chicken, Mushroom Wellington, or this Farro Salad with Kale, Almonds and Pomegranate!
More favorite winter squash recipes
Do you enjoy winter squash as much as we do? Here are some of our favorite winter squash recipes!
You may also like 55 Veggie-Forward Side Dishes!
Hope you have a beautiful weekend. Enjoy the roasted delicata squash and let me know what you think in the comments below!
xoxo
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Roasted Delicata Squash Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8
- Category: side dish, vegan
- Method: roasted
- Cuisine: Northwest
Description
Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.
Ingredients
- 2 Delicata Squash, sliced into 1/2 inch rings, seeds removed ( leave skin on, it’s edible)
- 4 shallots, quartered lengthwise
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
Maple Apple Cider Glaze (optional)
- 1/3 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon Aleppo chili flakes (optional)
- 1 teaspoon cumin seeds (optional)
- pinch salt
Garnish: 1/3 cup toasted, crushed hazelnuts (or sub pecans, walnuts or pumpkin seeds), fresh Italian parsley
Instructions
- Preheat oven to 425F
- Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If you are in a hurry you can slice the delicata squash in half, lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).
- Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).
- Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.
- While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.
- When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)
- Scatter with Italian parsley and serve immediately.
Notes
The glaze is optional but tasty. You can serve the roasted squash, on its own, without the glaze!
This is also tasty with soft crumbled goat cheese, so feel free to add to the top if you like.
If cooking for 2, feel free to halve this recipe!
Nutrition
- Serving Size:
- Calories: 218
- Sugar: 18.7 g
- Sodium: 401.4 mg
- Fat: 8.8 g
- Saturated Fat: 1 g
- Carbohydrates: 34.8 g
- Fiber: 4.3 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Amazing! Thank you, Sylvia. Fix the hazelnut link, though. I chopped the hazelnuts in half and toasted them. I also served them on a bed of arugula, as another reader suggested. This would be a great holiday side dish.
Glad you enjoyed this Elizabeth!
Made this tonight, this is absolutely my favourite squash recipe. The flavour combinations are perfect!
Great to hear Jean!
This was the most delicious way to try delicata squash. Will add this to my fall & Thanksgiving table from now on!
Awesome Kim, glad you enjoyed!
Loved this dish. I’m thinking a little sautéed sage would make a great addition the next time I make this.
For sure!
I’d like to make this recipe. But highly allergic to hazelnuts.
What other nut can you suggest to use?
Hi there, feel free to use pecans, walnuts or pumpkin seeds, or just leave them off, they are optional. 🙂
Really good. Made it as part of our New Year’s celebration. Will definitely make again, although I may double the really fantastic glaze!
Thanks so much Mary- and good to know!
Wow, this is a keeper. My first experience with this squash and I love it. Took it to a major holiday dinner party and everyone raved. When making the glaze, I thought it might be too spicy and too strong on the cumin. But when it was paired with the squash, it was amazingly subtle and perfect! I served it on a bed of arugula on a red platter – beautiful!! Thanks again for amazing flavors and easy prep!
Thanks so much Mert- I like this one too. 🙂
Hi Sylvia, if making this especially for a vegan Thanksgiving guest, can I prepare everything earlier in the day? Serve at room temperature or reheat? If so, how? Thank you.
I think serving at room temp would be fine!
Room temperature on a bed of arugula has been well received. Thanks!
Great to hear Eric – and I bet it was pretty over those greens!
This is another sensational Feasting at Home recipe. I’ve made it 4 times and each time the flavors don’t disappoint. The glaze is terrific. Don’t skip it. I add halved Brussels sprouts to the sauce and sheet pan as well as good precooked chicken sausages and have a complete meal on a sheet pan!
It’s one of our favorites!
Love it Susie- great to to hear!
This is now a holiday staple for the family, definitely recommend using the glaze. So delicious and easy to make!
Thanks Nick! Glad you enjoy this one!
I have made this recipe many times now and it is always a hit! The glaze puts it over the top. We are definitely adding it to our Thanksgiving menu.
Great to hear Wendy! Thanks!
Made as the recipe states & only halved the oil. It’s absolutely delicious. Organic delicata squash is magic. The hazelnuts in this recopie act like a ‘secret’ ingredient. Will make again. Thank you!
Glad you enjoyed this Meg!
So, so good! I made it exactly as the recipe was written with all of the “optionals”. Thanks for another great recipe.
Glad you enjoyed this one!
Delicious! Nice way to add some variation to delicata.
Thanks Rhonda!
So good my hubby asked me if we could add it to our Thanksgiving feast.
Great to hear Christy! Glad you both enjoyed this!
Do you have any suggestions on what to serve this with? I have a delicata squash and this sounds like perfect fall food, but I’m at a loss as to what would go nicely with it.
I love this with roast chicken, but are you vegetarian? If so the Mushroom Wellington would be good!
We are meat eaters, but I’m trying to increase our veggie intake. I’m trying to incorporate more meatless meals, so I’ll have to try it with both. I have a whole chicken just waiting to be roasted, so we’ll give that a try first! Thanks for the suggestions.
You are so welcome!
Absolutely delicious!
Thank you for sharing. 🙂
Im so glad you enjoyed this!
HI, i would love to try this recipe, but do not know the squash. could i use Butternut?
Yes, but the skin is less edible!
We devoured these. Will definitely make again.
Looks amazing! Thanks for the education. I can’t wait to try this recipe!
Thanks Wendy! hope you like it…let me know!