With sweetness from maple syrup and a slight kick from Dijon, these roasted delicata squash rings are a lovely side dish on their own, but I also love to add them to salads, grain bowls, tacos and crostini. The rings roast in just over a half hour and can be served warm or at room temperature, meaning you can even make them in advance! (New video below!!)
Easy roasted delicata squash recipe
While I can’t play favorites, when it comes to weeknight cooking and winter squash, Delicata reigns supreme. It has a delicious sweet flavor, but, best of all, it’s way easier to handle than other varieties. The small size makes it easy to slice up, and it’s thin skin is completely edible, meaning you DON’T NEED TO PEEL IT! Sorry, that part gets me excited.
Can you eat the skin of Delicata squash?
YES! The skin is perfectly edible. It has a mild flavor (you can’t really taste it) and is much more tender than other squash varieties.
What does Delicata squash taste like?
Delicata squash tastes very similar to butternut squash. It’s sweet and pumpkin-like, and it turns caramelized and tender when roasted.
Shopping for Delicata squash
Delicata squash is now available and a slew of grocery stores, as well as at farmer’s markets. Look for squash that feel slightly heavy for their size, without any soft spots or bruises. You’ll want to make sure you wash it before cooking since you’ll be eating that skin.
Tips for roasting Delicata squash
- To slice the squash, first cut off the top and bottom, then halve the squash lengthwise. A grapefruit spoon works great for scraping out the seeds. Slice the squash halves horizontally into half moons.
- Use parchment paper to prevent sticking (plus you’ll have an easier clean-up!). I’m obsessed with these pre-cut sheets and these sheet pans.
- While you could simply roast the squash with olive oil, salt and pepper, I like to amp up the flavor. This version uses maple syrup and Dijon mustard, but you could also try spices and/or herbs (some favorite combos include maple syrup and chili powder; Dijon mustard, honey and sage; honey, cinnamon and cayenne).
- Tongs are the best tool for turning the squash, as they’re fairly delicate once cooked.
How do you serve roasted Delicata squash?
- Serve the roasted squash as a side dish alongside meats or fish.
- Layer the squash into salads. I especially love this maple Dijon delicata squash with mixed greens, roasted nuts, pomegranate seeds and goat cheese (get that recipe here).
- Pile the delicata squash into grain bowls with other veggies. The version pictured above has steamed kale, roasted cauliflower and a simple garlic yogurt sauce (lemon juice, garlic and plain whole milk yogurt), but you could use any veggies you have on hand. In my book, Build-a-Bowl, I feature a delicata squash bowl with black beans, cauliflower, avocado and a creamy chipotle sauce—YUM!
- Arrange the squash over crostini for an elegant appetizer. I like to serve them over whipped goat cheese (mix room temperature goat cheese with milk and mix until smooth) or whipped ricotta (check out these whipped ricotta crostini). They’re especially delicious with a drizzle of honey and a sprinkle of sea salt.
- Stuff the squash into tacos with black beans and avocado. The creamy chipotle sauce that I mentioned from Build-a-Bowl is especially delicious with those tacos!
Other delicata squash recipes to try!
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Watch the video!
Get the recipe!
Maple Dijon Roasted Delicata Squash
Ingredients
- 1 1-1 ½ pound Delicata squash
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
- Cut off both ends of the squash then cut the squash in half lengthwise. Scrape out and discard the seeds. Cut the squash into ½-inch slices and transfer them to a large bowl. Add the olive oil, maple syrup and Dijon mustard, and season with salt and pepper. Toss to coat (I find it’s best to use my hands for this!).
- Arrange the squash in a single layer on the baking sheet and roast for 15-20 minutes, or until lightly golden on the bottom. Carefully flip the slices over and continue to roast for 5-10 minutes, or until golden around the edges and tender. Nudge each slice gently to ensure that it doesn’t stick to the pan (you can leave them on the pan to cool, if desired).
Notes
- To slice the squash, first cut off the top and bottom, then halve the squash lengthwise. A grapefruit spoon works great for scraping out the seeds. Slice the squash halves horizontally into half moons.
- Use parchment paper to prevent sticking (plus you’ll have an easier clean-up!). I’m obsessed with these pre-cut sheets and these sheet pans.
- While you could simply roast the squash with olive oil, salt and pepper, I like to amp up the flavor. This version uses maple syrup and Dijon mustard, but you could also try spices and/or herbs (some favorite combos include maple syrup and chili powder; Dijon mustard, honey and sage; honey, cinnamon and cayenne).
- Tongs are the best tool for turning the squash, as they’re fairly delicate once cooked.
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