Roasted Delicata Squash

No need to peel this squash! This easy roasted delicata squash comes out sweet and tender every time. Here’s exactly how to cook it.

Roasted delicata squash

Our favorite squash over here? It’s not the fall legend the noble butternut, or the noodle-like trick of the spaghetti squash. Nope, it’s a squash that roasts up into beautiful sweet half-moons: the delicata! This squash has edible skin (no peeling!) and has a sweet flavor that’s something like a sweet potato. Even better, it’s quick to cook: just 20 minutes in a hot oven! Alex and I have been cooking with delicata squash for years: we especially love it roasted up as healthy “fries”. Here’s our best recipe for how to cook roasted delicata squash!

Delicata squash

What’s delicata squash?

Delicata squash is becoming more popular and easy to find in grocery stores and farmers markets. It’s an oblong squash that’s creamy white to yellow in color, with vibrant green and orange stripes. It’s almost the shape of a zucchini! Delicata squash has edible skin, which makes it very easy to cook. The flavor is very sweet: much sweeter than the butternut squash. For that reason, delicata squash is best roasted! You can leave it in large half-moon shapes instead of dicing it.

How to cook delicata squash (a tutorial)

How to cook delicata squash? It could not be easier! The best way is roasting it in a hot oven so that it becomes sweet and caramelized. You don’t even need any fancy spices or flavorings at all: let the squash do the talking! This roasted delicata squash is seriously good and it’s only cooked with a bit of olive oil, salt and pepper.

Step 1: Remove the seeds and slice into half-moons.

Slice the delicata squash in half, then scoop out the seeds with a spoon. Make sure to get all the attached strings off. Then slice the squash into about 1/2-inch thick half-moon shapes.

How to cut delicata squash

Step 2: Mix with olive oil, salt and pepper.

All you need to roast delicata squash is a little olive oil, kosher salt and pepper. This recipe calls for 2 medium to large delicata squash, which need only 1 tablespoon olive oil and 1/2 teaspoon kosher salt.

Roasted delicata squash

Step 3: Bake at 450 degrees until tender (20 to 25 minutes).

Place the squash on a parchment lined baking sheet. Then bake at 450 degrees for about 20 to 25 minutes, until tender. If you double the recipe and use 4 pounds of squash and two baking sheets, you may need to add a little time to the bake time. Roasted delicata squash is best when cooked at high heat, so it gets perfectly browned and caramelized. There’s no need even to stir!

Flavor tip: After eating delicata squash for years, we’ve found it’s possible to get a “bad” delicata squash that tastes more bitter than sweet. If this happens to you on your first time eating it: first of all, we’re sorry! Secondly, give it another try! The flavor of a good delicata squash should taste very sweet, like a sweet potato. If it didn’t, it might not be that you don’t like it: it’s that the squash wasn’t perfectly ripe.

How to roast delicata squash

Ways to serve roasted delicata squash

Once you’ve cooked up your roasted delicata squash, there are many great ways to serve it! Here are some of our favorites:

  • Side dish. As is, it’s a perfect easy side dish! It goes with everything from salmon to burgers.
  • As “fries”. Call them roasted delicata squash “fries” and serve with dipping sauce! They’re great with ketchup, honey mustard sauce, tahini sauce, or buffalo sauce. Or dip straight into sour cream (yum!).
  • On a salad. Throw those half-moons onto a salad and top with pomegranate seeds, cheese crumbles, and our best balsamic dressing. Or try it in our Delicata Squash Salad.
Roasted delicata squash

Add-ins for roasted delicata squash

To us, delicata squash is so tasty that it doesn’t need anything more than olive oil, salt, and pepper. But maybe you want to get a little fancier? Here are a few spices you could mix in to change it up:

  • Garlic powder: Add a hit before roasting. We do this with our Roasted Sweet Potatoes and they’re divine.
  • Chili powder & cumin: Add a Latin-style kick to your roasted delicata squash with a few pinches of each.
  • Smoked paprika & a pinch cayenne: Add a smoky flair with paprika and a little cayenne for back-end heat! You could also add a little maple syrup if you wanted some sweet and smoky action!

Let us know: how do you like to serve it? And there you have it: all you need to know about roasted delicata squash! It’s a fantastic vegetable side dish for dinner parties, holidays (like Thanksgiving and Christmas), and easy weeknight meals.

This roasted delicata squash recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Roasted delicata squash

Roasted Delicata Squash

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.71 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 1x


No need to peel this squash! This easy roasted delicata squash comes out sweet and tender every time. Here’s exactly how to cook it.



  • 2 pounds delicata squash (2 medium to large)*
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper


  1. Preheat the oven to 450°F.
  2. Wash the squash. Cut it in half lengthwise, then use a spoon to scoop out the seeds. Cut each half into 1/2-inch half-moon shaped slices.
  3. Place the slices in a bowl. Mix with the olive oil, kosher salt, and plenty of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Place the squash on the sheet in a single layer.
  5. Roast for 20 to 25 minutes until tender and slightly browned. Eat immediately. (Store leftovers refrigerated and reheat in a 400 degree oven.)


*Double to make heartier servings for feeding 4 to 6.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetable

Keywords: Roasted Delicata Squash, How to Cook Delicata Squash

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    November 26, 2019 at 11:45 am

    Love delicata and could eat it every day at every meal. Salads, with golden beets, hummus, pistachio… with eggs for breakfast, savory oatmeal etc. I am obsessed. I use some thyme and dried mint sprinkled on when roasting also very good. I usually just do a mist of olive oil to keep very light in calorie too and it works well. I will do your salad for Thanksgiving. Good vegetarian option for all too. Thanks

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