Oven-Roasted Delicata Squash Recipe

Roasted Delicata squash tossed with maple syrup, finished with toasted almonds, fresh sage and a touch of paprika makes a simple, elegant fall side dish. The natural sweetness of the squash and maple pairs beautifully with savory herbs and crunchy nuts for a crowd-pleasing accompaniment to poultry, pork or a leafy green salad.

Roasted Delicata Squash

Delicata squash is one of the easiest winter squashes to prepare: its thin skin softens when cooked, so there’s no need to peel. In late summer through early winter you’ll see it at farmers’ markets and grocery stores. For this recipe, the squash is sliced into rings, tossed with olive oil and maple syrup, roasted until tender and caramelized, then topped with toasted almonds, chopped sage and a sprinkle of paprika for warmth and contrast.

Serve this roasted delicata squash hot or warm as a gluten-free, dairy-free fall side dish that’s fast to make and full of seasonal flavor.

Does delicata squash taste like butternut squash?

Delicata has a sweet, slightly nutty flavor and a creamy texture when roasted. It’s milder than butternut but shares the same comforting, squash-like sweetness, making it a great substitute in many recipes.

Do you eat the skin on delicata squash?

Yes — the skin is thin and becomes tender when cooked, so you can eat it. That makes preparation faster and adds color and texture to the finished dish.

Ingredients

Below are the ingredients for this roasted delicata squash recipe. Exact measurements are included in the recipe section farther down.

• Delicata squash: 2 medium, washed and dried
• Olive oil: extra virgin works well
• Maple syrup: adds gentle sweetness (honey or agave can be swapped)
• Kosher salt: to season
• Sliced toasted almonds: roughly chopped for the crunchy topping
• Fresh sage: chopped, for an earthy finish
• Sweet paprika: a pinch to warm the almond topping

How to Roast Delicata Squash

Follow these clear steps to make perfectly roasted delicata rings. The method keeps the squash tender with golden, caramelized edges and a crunchy almond-sage topping.

1. Preheat: Heat the oven to 400°F and line a sheet pan with parchment.
2. Slice and seed: Cut the squash into 1/2-inch rings and scoop out the seeds with a spoon.
3. Toss and arrange: In a large bowl, toss the rings with 1 tablespoon olive oil, 1 1/2 tablespoons maple syrup and 1/2 teaspoon kosher salt. Arrange in a single layer on the baking sheet and brush any remaining syrup mixture over the tops.
4. Roast: Bake at 400°F for 35 to 40 minutes, flipping the rings after about 30 minutes, until edges are browned and the centers are tender.
5. Make the almond-sage topping: While the squash roasts, heat the remaining 1/2 tablespoon olive oil in a small skillet over medium heat. Add 1/3 cup sliced toasted almonds and 1 tablespoon chopped fresh sage; cook, stirring, until fragrant and golden (2–3 minutes). Remove from heat, stir in 1/2 teaspoon sweet paprika and the remaining 1/4 teaspoon kosher salt, then transfer to a small bowl.
6. Finish and serve: Arrange the roasted rings on a platter and sprinkle the almond-sage crumbs over the top. Serve warm.

Variations

• Swap the squash: Try acorn or butternut if delicata isn’t available.
• Different sweeteners: Use honey instead of maple syrup.
• Alternate nuts: Pecans or walnuts work well in place of almonds.
• Add fruit: Toss in pomegranate arils or dried cranberries for color and a tart contrast.
• Change the herbs: Rosemary or thyme can replace sage for a different aromatic profile.

What to Serve with Roasted Delicata Squash

This roasted delicata makes a versatile side. Pair it with roast poultry, pork chops, baked salmon, or add it to a composed fall salad with greens, goat cheese and toasted seeds for a hearty vegetarian meal.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven or on the stovetop to maintain texture.

Roasted Delicata Squash Recipe

Ingredients

• 2 delicata squash (about 14 oz each), washed and dried
• 1 1/2 tablespoons olive oil, divided
• 1 1/2 tablespoons maple syrup
• 3/4 teaspoon kosher salt, divided
• 1/3 cup sliced toasted almonds, roughly chopped
• 1 tablespoon chopped fresh sage leaves
• 1/2 teaspoon sweet paprika

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Slice the squash into 1/2-inch rings and remove seeds from each ring.
3. Place the rings in a large bowl. Add 1 tablespoon olive oil, the maple syrup and 1/2 teaspoon of the kosher salt; toss to coat. Spread the rings in a single layer on the prepared baking sheet and brush any remaining syrup mixture over the tops.
4. Bake until the rings are tender and browned at the edges, about 35–40 minutes, flipping once after 30 minutes.
5. Meanwhile, heat the remaining 1/2 tablespoon olive oil in a small skillet over medium heat. Add the almonds and sage and cook, stirring often, until lightly toasted and golden, about 2–3 minutes. Remove from heat and stir in the paprika and remaining 1/4 teaspoon salt.
6. Arrange the roasted rings on a serving platter and sprinkle the almond-sage topping over them. Serve hot or warm.

Nutrition (per serving)

Calories: 177 • Carbohydrates: 24 g • Protein: 3.5 g • Fat: 9 g • Fiber: 4 g • Sugar: 9.5 g • Sodium: 219 mg

More Delicata Squash Ideas

• Stuffed delicata squash with sausage and mushroom stuffing
• Roasted delicata with burrata, pomegranate and pistachios
• Delicata and Brussels sprouts roasted together
• Parmesan-crusted delicata rounds
• Roasted delicata seasoned with turmeric