This roasted delicata squash is one of those side dishes that looks fancy but couldn’t be easier to make. The squash turns tender and caramelized in the oven, and the brown butter maple vinaigrette adds just the right balance of sweet and savory.
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Why This Recipe Works
I make this Roasted Delicata Squash every fall, and it never disappoints. It’s simple, cozy, and full of flavor that feels just right for the season.
- Warm, Balanced Flavor: The maple syrup and brown butter bring a gentle sweetness that pairs perfectly with the earthy squash. It’s that same cozy balance I love in my Roasted Butternut Squash Risotto With Crispy Sage.
- Crispy Edges, Tender Centers: Roasting at a high temperature gives the squash those golden, caramelized edges while keeping the inside soft and creamy. Every bite has that perfect mix of texture.
- Simple but Impressive: This dish looks beautiful on the table with its golden squash, ruby pomegranate seeds, and green pistachios. It’s easy enough for a weeknight but special enough for a holiday meal.
- Nutty, Herby Vinaigrette: The brown butter vinaigrette with sage adds a rich, toasty flavor that ties everything together. It’s the kind of sauce you’ll want to drizzle on everything, just like the glaze on my Maple Roasted Pumpkin.
- Versatile and Make-Ahead Friendly: You can serve it warm or at room temperature, and it holds up beautifully. I love making it ahead for gatherings—it’s one less thing to worry about when guests arrive.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Delicata Squash – The main ingredient, naturally sweet and tender with edible skin that roasts beautifully. Look for squash that are similar in size for even cooking.
- Ground Coriander – Adds a subtle citrusy warmth that pairs nicely with the maple and sage.
- Fresh Sage – Adds an earthy, aromatic flavor that complements the brown butter and maple syrup. Dried sage can work in a pinch, but fresh gives the best result.
- Pure Maple Syrup – Adds natural sweetness and depth to the vinaigrette. Honey can be used as a substitute, though the flavor will be slightly different.
- Apple Cider Vinegar – Brings brightness and a little tang to balance the richness of the butter and maple.
- Pistachios – Add crunch and color. You can swap them for toasted pumpkin seeds, pecans, or hazelnuts depending on what you like.
- Pomegranate Arils – Provide a juicy, tart contrast and a pop of color that makes the dish feel festive.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep the Squash: Trim the ends, slice each delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half-moons.
- Season the Slices: Place the squash in a bowl, drizzle with olive oil, and sprinkle with salt, coriander, and smoked paprika. Toss gently to coat.
- Arrange on Baking Tray: Spread the seasoned squash in a single layer on a parchment-lined baking sheet, keeping pieces evenly spaced for proper browning.
- Roast: Bake at 425°F for 12 minutes, flip the slices, then roast another 12–15 minutes until golden and tender.
- Make the Vinaigrette: Brown the butter over medium-low heat until golden and fragrant, stir in chopped sage for 1 minute, then remove from heat. Mix in maple syrup, salt, and apple cider vinegar until smooth.
- Assemble and Serve: Transfer the roasted squash to a platter, drizzle with vinaigrette, and finish with pistachios and pomegranate arils before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Nut Options: I like using pistachios for their color and crunch, but toasted pumpkin seeds, pecans, or hazelnuts work just as well. Use whatever you already have in your pantry.
- Herb Swaps: You can swap sage for thyme or rosemary if that’s what’s growing in your garden. Each gives a slightly different but still cozy flavor.
- Sweetness Level: If you prefer less sweetness, cut the maple syrup in half. For extra caramel flavor, drizzle a little more over the roasted squash before serving.
What to Serve with Roasted Delicata Squash
Main Dishes
- This Roasted Delicata Squash pairs beautifully with hearty mains. It’s delicious served during Thanksgiving with my Spatchcock Turkey.
- We also love serving it alongside Spatchcock Oven Roasted Chicken for a cozy, balanced meal.
- It’s also delicious next to Creamy Garlic Tuscan Salmon with Spinach or Grilled Flank Steak With Corn and Peach Salsa for a mix of sweet and savory flavors. For something extra comforting, try it with Creamy Pork Chops with Cauliflower Mash.
Salads
- We often pair this squash with fresh, colorful salads for a lighter meal. It goes perfectly with the seasonal flavors in the Fall Harvest Salad or the crisp greens in the Crunchy Kale Salad.
- For something a little more elegant, serve it with the creamy Roasted Beet and Burrata Salad or the refreshing Italian Shaved Zucchini Salad with Feta.
FAQs
Do I need to peel delicata squash before roasting?
No, you don’t need to peel delicata squash. The skin becomes tender as it roasts and adds a nice texture to each bite. Just give it a good scrub before slicing.
Can I use a different type of squash?
Yes. You can substitute delicata with acorn or butternut squash if that’s what you have. Just adjust the roasting time since those varieties are a bit denser. You can also try my Maple Roasted Butternut Squash for a different, but similar recipe.
Can I make the vinaigrette ahead of time?
Yes, the brown butter maple vinaigrette can be made a day in advance. Store it in a sealed container in the fridge and warm it slightly before drizzling over the squash.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for a few minutes until warmed through. Freezing isn’t recommended, as it can change the texture of the squash.
More Vegetable Sides You’ll Enjoy
- Mediterranean Roasted Vegetables – These Mediterranean Roasted Vegetables are my go-to when I want something colorful, healthy, and full of flavor. They’re simple to make and taste incredible with almost anything. The perfect side for the weeknights and even holiday dinners!
- Roasted Cauliflower Steaks with Chimichurri Recipe – These easy to make Roasted Cauliflower Steaks with fresh Chimichurri is an out of the box, healthy dinner or side dish sure to be enjoyed by everyone.
- Roasted Carrots with Pesto – Roasted carrots with pesto brings together the natural sweetness of carrots and the vibrant flavor of pesto. It’s the perfect side dish!
- Crispy Oven Roasted Cabbage Steaks – Crispy Oven Roasted Cabbage Steaks transform an ordinary green vegetable into a crisp, tender, and golden brown vegetarian side dish.
If you try this Roasted Delicata Squash recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Roasted Delicata Squash
Servings: 6 servings
This roasted delicata squash is one of those side dishes that looks fancy but couldn’t be easier to make. The squash turns tender and caramelized in the oven, and the brown butter maple vinaigrette adds just the right balance of sweet and savory.
Ingredients
For the Delicata Squash:
- 2 delicata squash, about 1 ½ pounds each
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
For the Vinaigrette:
- 3 tablespoons unsalted butter
- 1 tablespoon sage, finely chopped
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt, or more to taste
- ¼ cup pistachios, coarsely chopped, or use toasted pumpkin seeds, pecans, or hazelnuts
- ¼ cup pomegranate arils
Instructions
- Preheat the oven to 425°F with the rack set in the middle position.
- Prep the squash by trimming the ends off, cutting it in half lengthwise and scooping out the seeds. Then cut crosswise into ½ inch-thick slices. Add the cut squash to a bowl, drizzle with olive oil and sprinkle with all the seasonings. Gently toss to coat the squash.
- Line a rimmed baking sheet with parchment paper, add the seasoned squash. Arrange in a single layer. Roast for 12 minutes.
- Flip and continue to roast for another 12-15 minutes. Check for doneness. If needed add an additional few minutes.
- While the squash is roasting, add the butter to a pan and melt the butter over medium-low heat. Cook, stirring frequently, until butter is golden brown and fragrant, 3-5 minutes, making sure to stir often not to burn.
- Add the chopped sage and cook for an additional 1 minute. Immediately remove from heat and stir in maple syrup and sprinkle in the kosher salt (mixture will bubble). Let cool for 1 minute.
- Add the apple cider vinegar, whisk to combine and adjust any seasoning to your liking.
- Transfer squash to a serving platter and drizzle with vinaigrette, sprinkle pistachios and pomegranate arils and enjoy.
Notes
- When choosing your squash, keep in mind that the size of the squash matters. For even cooking, try to choose squash that are similar in size and shape. Otherwise, you risk over- or under-cooked squash slices.
- Don’t overcrowd the baking sheet. Give each piece space so they roast instead of steam.
- Flip the squash halfway through roasting to get even color and crisp edges on both sides.
- Watch the butter closely when browning. It can go from golden to burnt quickly, so stir often and remove from heat once it smells nutty.
- Let the brown butter cool slightly before adding maple syrup and vinegar to prevent splattering.
- Taste the vinaigrette before drizzling and adjust the salt or vinegar to your liking.
- Toast the nuts before adding them for extra crunch and deeper flavor.
Photography by Naomi Seiler
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