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roasted delicata squash rings on a plate
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Roasted Delicata Squash Recipe

Whether you serve it as a healthy snack or a luxurious side dish, this roasted delicata squash recipe is an autumn classic that will impress.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 235kcal
Author Aysegul Sanford

Ingredients

For the roasted squash:

  • 2 Delicata squash 1 pound each, rinsed, seeds removed & cut into ½-inch slices
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the sweet & sour (agrodolce) drizzle sauce: (optional)

  • 1 small ½ teaspoon red habanero (or any other hot) chili, minced
  • ⅓ cup white wine vinegar
  • Zest of a lime
  • Juice of a lime 2-3 tablespoons, freshly squeezed
  • Pinch of salt
  • 2 tablespoons pepitas aka pumpkin seeds

Instructions

  • Pre-heat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Place the squash onto the baking sheet. Drizzle it with olive oil and honey. Sprinkle it with salt and pepper. Toss to coat evenly. Make sure that all the delicata squash slices are evenly distributed throughout the sheet pan.
  • Bake for 12-15 minutes on each side (25-30 min. in total), flipping the squash halfway through the baking process.
  • If prefered, while the squash is baking make the sweet and sour drizzle sauce. Place the chili, vinegar, zest and juice of a lime, and salt in a small saucepan and heat in medium heat. Let it come to a boil, turn down the heat to medium-low and simmer until the mixture is syrupy, 10-12 minutes.
  • When ready to serve, arrange the slices roasted delicata squash in a large plate, drizzle it with the sweet and sour sauce, and sprinkle it with pepitas.
  • Serve immediately.

Notes

Alternatively, you can microwave delicata squash. To do so:
  1. Place the rings in a microwave-safe bowl.
  2. Add in 1/2 cup of water or vegetable broth.
  3. Cover it with a lid or stretch film.
  4. Cook 4 minutes. Flip each ring and cook for another 4 minutes or until they are easily pierced with a knife.
  5. Drain the liquid and enjoy.

Nutrition

Calories: 235kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 448mg | Potassium: 833mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3120IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 2mg