This roasted delicata squash is the sweetest side dish full of fall flavors. The skin of this delicious squash is edible, so no peeling required!
When I think of fall flavors, winter squashes, cinnamon, and sage instantly come to mind. This roasted delicata squash recipe combines all three together!
Have you ever cooked delicata squash? I first discovered it a few years ago, and I absolutely love it. Delicata squash is a winter squash that has a cylindrical shape. As the name suggests, the skin is delicate, so it is actually edible! It’s much quicker to prepare than other winter squashes with hardier skins.
How to cook delicata squash
My favorite way to cook winter squashes is roasting them in the oven. Here’s how I roast delicata squash:
Wash and scrub delicata squash very well, as you will be eating the skin.
Slice squash in half lengthwise.
Use a spoon to scoop out the seeds. Discard or save and roast them.
Slice each squash half into 1/4th inch thick half moons.
Drizzle with avocado oil and seasonings, and place in the oven on a baking sheet.
Different ways to serve roasted delicata squash
Serve it as a side with Thanksgiving dinner
Add it to a salad with other roasted fall vegetables and balsamic dressing
Use it in your favorite Buddha bowl recipe
Top avocado toast with slices of delicata squash
Serve slices of squash with a yummy dip like hummus for a satisfying snack
Add it to a breakfast bowl with yogurt and granola
What ingredients are in this recipe?
You need just seven ingredients to make this roasted delicata squash. You likely have all the spices in your pantry already! I call for using avocado oil instead of olive oil because it has a higher smoke point, and we roast the squash at 410 degrees F.