Sides · Vegan · Vegetarian · Dairy-free · Fall

Roasted Delicata Squash

Name: Roasted Delicata Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium delicata squash, about 900 g total before trimming; 2 tbsp olive oil; ½ tsp fine salt, plus more to taste; ½ tsp freshly ground black pepper

Four everyday ingredients turn delicata squash into a warm vegetable side. Leave the thin skin on, cut even half-moons and give the pieces room to brown.

Recipe by Tasty Recipes

Published 2026-09-13

45 min4 servings

Timing breakdown · 2 timed stages

Estimated 15 minutes to wash, cut and season, plus 25 to 30 minutes roasting. Squash size, slice thickness, tray material and oven performance affect timing.

Preparation: 15 min
Cooking: 30 min

Optional: Roasting Step 4: 15 minutes
Optional: Roasting Step 4: 10 to 15 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden roasted delicata squash half-moons with browned faces and thin green-striped skin on a cream platter

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How to make Roasted Delicata Squash

01
Heat the oven to 425°F (220°C). Line a large rimmed tray with parchment rated for that temperature; have a second tray ready if the pieces will not fit without overlapping.
02
Wash the squash under running water and dry well. Trim the ends, halve lengthwise on a stable board, then scoop out the seeds and stringy centre. Leave the skin on. Place each half cut-side down and slice across into roughly 1.25 cm half-moons.
03
Toss the slices with the oil, salt and pepper. Spread in one layer with a little space around each piece. Divide between two trays if necessary.
04
Roast for 15 minutes. Turn the slices and rotate the tray; if using two trays, swap their positions as well. Roast for another 10 to 15 minutes, until browned on the flat sides and easily pierced with a fork.
05
Taste a cooled piece and adjust the salt if needed. Transfer to a platter and serve warm. Some pieces brown sooner than others, so remove those that are ready while any thicker slices finish cooking.

Recipe questions

Do I need to peel delicata squash?

Its thin rind is edible after cooking, so peeling is usually unnecessary. Wash it carefully before cutting. Choose firm squash without soft spots or mould; an older squash can have a tougher skin.

Why are the pieces pale or watery?

Crowded slices trap moisture. Dry the squash before seasoning, keep pieces in a single layer and use a second tray when needed. Browning is easier when the flat cut faces touch the tray.

What makes this a useful side dish?

The short ingredient list leaves the seasoning of the rest of the meal up to you. Serve alongside a prepared main, or add cooled pieces to a grain bowl. Those additions are separate from the four-ingredient recipe.

Can I prepare it earlier in the day?

Wash, dry, seed and slice the squash, then refrigerate it in a covered container. Dry off any surface moisture before adding the oil and roasting. Save the cooking step until near serving time for the best freshly browned texture.

How do I store and reheat leftovers?

Refrigerate promptly in shallow containers within 2 hours, keeping the refrigerator at 4°C (40°F) or colder. Use within 2 to 3 days. Reheat the portion you need to 74°C (165°F); the pieces will be softer than just-roasted squash.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from the basic roasting method at Love and Lemons, with measured oil and seasoning, a two-tray option and additional preparation time. This is the plain squash version.

Adapted from Love and Lemons: basic roasted delicata squash method.

Additional guidance: Katie Leaird at Serious Eats: choosing and preparing delicata squash · Health Canada: cooling, storing and reheating leftovers