Roasted Delicata Squash

Our Roasted Delicata Squash Recipe will show you how to prepare and roast this delicious fall squash that you will love.

What is Delicata Squash

Delicata squash is one of the unsung veggies in season during the fall months. This recipe will show you how to make it shine and why it will quickly become your favorite squash. Trust us, you know delicata squash, it is the pinstriped skinny guy in the grocery store that shows up in fall. Besides the fact that Delicata Squash is extremely cool looking, it’s also just so delicious.

We love all squash and pumpkins but delicata squash is one of our favorites. It gets our vote, not only for its sweetness, but also because of all of the squash out there, it is the easiest to work with. You won’t need to struggle with cutting or prepping unlike other squash that are hard to penetrate and cut through. You can also eat the skin so you don’t have to peel it unless you want to. It cooks very quickly as well. The flesh is stringy but once it’s roasted, it becomes very smooth and creamy. 

In this recipe the squash is roasted until golden and caramelized then topped with tahini, chopped hazelnuts and chives. On its own, it is a delicious side dish but adding the toppings and fresh herbs takes it to another level of delicious. This is perfect as a Holiday side for thanksgiving. 

Our Tips for Roasting and Using this Delicata Squash

We don’t recommend using delicata squash for soup. Butternut squash, honey nut squash, buttercups and kabocha pumpkins have more flesh and are ideal for soup.

However you can use delicata squash to substitute any recipe where you would use potatoes, carrots or sweet potatoes such as our Lentil soup, Sancocho/ajiaco, Roasted vegetables .

Try Some of Our Other Favorite Fall Recipes

Roasted Delicata Squash

Recipe by Abuelas Cuban CounterCourse: Sides

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 3 to 4 medium sized delicata squash 

• 1/4 cup of olive oil 

• Salt and freshly cracked pepper 

• 2 tablespoons of smooth tahini (we like the classic tahini flavor from tahini goddess) 

• 1/2 cup of peeled hazelnuts 

• 2 tablespoons of chives, finely chopped 

Directions

• Preheat the oven to 425 degrees.
  Prepare a baking sheet with a silpat or parchment paper and set aside. 
  Start by prepping the squash. 
  Place the squash on a cutting board and cut in half lengthwise. Scoop out the seeds with a spoon. Place the squash on the flat side down and slice into 1/2 inch slices. (You don’t want to cut them thinner than that or they will break apart in the oven when they are cooked.) 
  Place the squash on the sheet pan and toss with the oil. Be sure the squash is coated in the oil then add about 1 teaspoon of salt and freshly cracked pepper. 
  Bake in the oven for 18 to 20 minutes. At the last 5 minutes add the hazelnuts so they toast slightly. 
  If you want them a little more crispy you can broil for 2-3 minutes. 
  Once the squash pieces are cooked through and golden brown and the hazelnuts are roasted, place everything on a serving platter. (You can leave the hazelnuts whole or roughly chop them.) 
  Drizzle with the tahini and sprinkle with the chives. 
  Serve warm or at room temperature.