Roasted Delicata Squash – Skinnytaste

Roasted delicata squash with toasted almonds, sweetened with maple syrup and seasoned with sage and paprika makes a perfect fall side dish.

Roasted Delicata Squash

Delicata squash is one of my favorite winter squashes, and when it’s in season, you’ll find me cooking it often. It’s in season from late August through early December, making it a fall and early winter favorite. It starts showing up at farmers markets and grocery stores in late summer and is most plentiful during the fall months. Here I sliced ​​it and roasted it with maple syrup and topped it with toasted almonds and sage for a tasty crunch. The best part is that you don’t have to peel it! For more recipes using delicata squash, try my Roasted Delicata Squash and Brussels Sprouts, Delicata Squash with Parmesan Crustand Roasted Delicata Squash with Turmeric.

Why I love delicata squash

Because it’s seasonal, delicata squash is only available in the fall and winter, but because it’s so easy to prepare, it’s one of my favorite fall vegetables. Unlike many other winter squashes, delicata squash is relatively easy to prepare because its skin softens when cooked, so there’s no need to peel it.

• Nutritious: Delicata squash is a good source of fiber, vitamins A and C, and potassium. It is also low in calories, making it a great addition to healthy meals.
• Quick preparation time: Preparation is quick as it is not necessary to peel the pumpkin.
• Satisfies dietary restrictions: This healthy side It is naturally gluten free and Dairy free.
• Prepare in advance: You can prepare most of this roasted delicata squash recipe ahead of time, allowing you to finish it before dinner. Cut up the squash and prepare the ground almonds a day or two in advance.

Does delicata squash taste like butternut squash?

Delicata squash is often compared to butternut or acorn squash. It has a sweet, slightly nutty flavor with a creamy, smooth texture.

Is the skin of delicata squash edible?

Yes! One of the best things about delicata squash is that you can eat the skin, as it is more delicate and tender. There is no need to peel it, so it is much quicker to prepare than other squashes.

Ingredients

Here’s everything you need to make this gluten-free, dairy-free roasted delicata squash. See recipe card below for exact measurements.

• Delicate squash: Wash and dry two medium delicata squash.
• Olive oil I like to use extra virgin olive oil
• Maple syrup To give it a sweet touch you can also use honey or agave.
• Kosher salt To season the pumpkin and almond crumbs
• Almonds: Chop the toasted almonds into thin slices.
• Sage: Chop fresh sage leaves for an earthy, savory flavor.
• Paprika Gives the almonds a subtle warmth.

How to roast delicata squash

Here are step-by-step instructions for roasting delicata squash. See recipe card below for exact measurements.

1. Prepare the pumpkin: Cut the squash into slices with a sharp knife and remove the seeds with a spoon. Drizzle the delicata squash with oil, maple syrup, and salt. Place on a baking sheet lined with parchment paper and brush the remaining maple mixture in the bowl over the slices.
2. Roasted Delicata Squash at 400°F for 35 to 40 minutes (turn after 30 minutes).
3. Prepare the breadcrumb topping: Cook the almonds and sage in a small skillet until lightly toasted and golden. Remove the pan from the heat and stir in the paprika and salt.

Variations

• Pumpkin: Swap delicata squash for acorn squash or butternut squash.
• Sweetener: Substitute maple syrup with honey.
• Balls: Replace the almonds with pecans or walnuts, or leave them out to keep it simple.
• Fruit: Add fresh pomegranates or dried cranberries at the end for a pop of color.
• Herbs: Replace sage with rosemary or thyme.

What to serve with roasted delicata squash

Pair delicata squash with protein and green vegetables for a complete meal. You can also add this roasted squash to your favorite fall salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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