Cranberry Cinnamon Roasted Delicata Squash
by Roasted delicata squash is a simple yet elegant side great for everyday meals or the holiday table. Sweet, nutty delicata rounds are caramelized in the oven and served over dressed arugula with a creamy garlic lemon sauce. Garnish with dried fruit or toasted nuts for a truly beautiful presentation.
There is no need to peel your squash, making the prep for this dish super simple. Salt, pepper, and cinnamon enhance the natural sweet and savory flavors of the squash without any added sugar.
Ingredients
We use simple seasonings to enhance the natural sweet and nutty flavors of roasted delicata squash rings. The creamy garlic lemon sauce and peppery arugula take it to another level. There are plenty of options for garnishes that add beauty, texture, and flavor surprises to the dish, too!
- Delicata squash: I used 3 medium delicata squash. Choose ones that feel heavy and have glossy skin. They should be medium-ripe, without bruises.
- Coarse sea salt and ground black pepper
- Cinnamon powder: A warming spice that brings out the natural sweetness of the squash.
- Olive oil: The fat of the oil helps to caramelize the squash when roasting.
- Mayo: Used as a creamy base for the lemon garlic sauce.
- Substitution: For mayo-free, replace both the mayo and yogurt with Greek yogurt.
- Yogurt: Unsweetened, plain yogurt adds some tanginess to the sauce.
- Garlic: Grated for maximum flavor in the sauce.
- Lemon juice: Adds tanginess and brightness to the sauce, balancing the sweetness of the squash.
- Baby arugula: Adds a sophisticated pop of color and peppery flavor to the dish.
- Dried cranberries: An optional garnish for added festive color, sweetness, and texture.
- Substitution: You could also use golden raisins or toasted walnuts, almonds, or pistachios as a garnish.
Can you eat the skin?
Absolutely! The skin of delicata winter squash is thin and completely edible once cooked, so no peeling is needed. The skin helps hold the squash together and is packed with nutrients. Just slice the squash, scoop out the seeds, season, and cook. Enjoy the extra texture and flavor the skin adds!
How to prepare, cook, and season delicata squash
Cooking delicata squash is quick and easy, especially because you don’t have to peel them. I prefer roasting delicata squash slices because they caramelize beautifully and it enhances the sweet, nutty flavor of this versatile vegetable.
- How to cut it: Trim the ends and scrub the squash clean. Pat dry and dice width-wise into similar-sized rings for even baking. Scoop out the seeds and remove the stringy parts.
- Season: Coat with salt, pepper, cinnamon, and olive oil. Simple seasonings will enhance the natural sweet flavor of the squash without overpowering it.
- How long to roast: Spread in a single layer on a baking sheet with parchment paper and bake at 425 F (218 C) on a middle rack for 20 minutes. Flip the rinds to bake for 8-10 more minutes.
- Sauce and salad: Combine the sauce ingredients in a large bowl. Cover and set aside in the fridge. Toss the arugula with salt, pepper, a drizzle of olive oil, and lemon juice
- Garnish and serve: Add the marinated arugula to a serving dish. Spread the quash overtop and sprinkle with chosen garnishes. Drizzle with some sauce, keeping some for the table.
Note: See my Roasted Whole Butternut Squash recipe for tips on using the seeds!
More seasoning ideas for delicata squash
- Butter: Toss melted butter before roasting delicata squash rings for a rich, savory flavor.
- Cheese: Sprinkle with grated Parmesan or crumbled feta for a cheesy, delicious twist like this Air Fryer Delicata Squash.
- Herbs: Add fresh or dried herbs like rosemary, thyme, or sage for a fragrant, earthy taste.
- Sweetener: Drizzle with honey or maple syrup, or sprinkle with brown sugar before baking for a hint of sweetness that caramelizes beautifully.
What to serve with delicata squash
This savory delicata squash recipe is so comforting! It pairs well with any of your cool-weather favorites, like soups, skillet dinners, and pasta.
- Soups: This dish pairs perfectly with warm and comforting soups. Try my turmeric ginger kabocha squash soup, dairy-free ham potato soup, or buttery Paleo pumpkin soup!
- Protein mains: Round out your meal with simmered kabocha squash with chicken and mushrooms, a simple chicken stir fry with zucchini and squash, or air fryer salmon bites.
- Gnocchi: Try it with pillowy gluten-free potato gnocchi with mushroom sauce or my low-carb, Paleo cauliflower gnocchi recipe with brown butter sage sauce and crispy prosciutto.
Helpful tips
- Delicata squash skin: No peeling needed! The skin of delicata squash is thin and edible once cooked, adding extra texture and nutrients to this roasted delicata squash recipe.
- Cutting: Slice the delicata squash into ½-inch thick rings to ensure even cooking. Scoop out the seeds and stringy parts with a small spoon.
- Uniformity: Cutting the squash into similar sizes ensures they cook at the same rate.
- Time: Roast the squash at 425°F (218°C) for 20 minutes on one side. Flip the rings and roast for an additional 8-10 minutes until they are tender and slightly caramelized.
- Storage: Store cooked squash in an airtight container in the refrigerator for up to 3 days.
FAQs
Delicata is a type of winter squash with a sweet, nutty flavor and a thin, edible skin. It’s easy to prepare and doesn’t require peeling. The flesh is tender and cooks quickly, making it a great option for roasting or baking. This beautiful yellow squash with green stripes adds a colorful touch to any dish!
Look for delicata squash that is firm, heavy for its size, and free of soft spots or blemishes. The skin should be cream-colored with green or orange stripes. Delicata squash is in season from late summer to early winter, so that’s when they’ll be freshest and most flavorful
Store whole delicata squash in a cool, dry place, like your pantry, where it can last for several weeks. Once cut or cooked, keep roast delicata squash in an airtight container in the refrigerator and use it within 3 days for the best flavor and texture.
Yes, you can eat delicata squash seeds! After removing the stringy parts, rinse and pat the seeds dry. Roast them on a sheet pan until they are crunchy and toasty. They make a delicious and nutritious snack.
More sweet squash recipes you might like
If you love these baked delicata squash rings with arugula, check out these popular fall recipes with squash and sweet potato!
- Miso sweet potatoes: These crispy, oven-baked potatoes with miso-flavored butter and fresh scallions are a delicious and festive side to any fall meal.
- Roasted cherry tomatoes with delicata squash: The sweet and savory depth of flavor from these roasted cherry tomatoes and caramelized delicata squash is unmatched!
- Air fryer zucchini and squash: Seasoned with garlic, basil, and parmesan cheese, this unbreaded zucchini and squash side is flavorful, healthy, and so easy to make.
- Butternut squash grits: Level up your breakfast with these golden baked grits stuffed with eggs, bacon, dairy-free milk cream, and a butternut squash puree.
Roasted Delicata Squash Recipe with Cinnamon and Cranberries
Ingredients
For the squash:
- 2.2 lbs delicata squash, about 3 chubby ones
- ⅔ tsp coarse sea salt, or to taste
- ¼ tsp ground black pepper
- ¼+1/8 tsp cinnamon powder
- 4 tbsp olive oil
Lemon garlic sauce:
- 1.5 tbsp mayo
- 4 tbsp unsweetened plain yogurt
- ¼ tsp coarse sea salt
- ⅛ tsp ground black pepper
- 0.14 oz garlic, grated
- 1-2 tbsp lemon juice, or to taste
Garnish:
- handful baby arugula, baby arugula
- Salt and pepper, to taste
- Drizzle olive oil and lemon juice, to taste
- small handful dried cranberries, or golden raisins
Instructions
Delicata preparation:
- Preheat the oven to 425F.
- Trim away tip ends then scrub the squash clean. Pat dry and dice into ½-inch thick rings (slice width-wise). Use a small teaspoon to scoop out the seeds and remove the stringy parts.
Season & Roast:
- In a large mixing bowl, toss the squash with salt, pepper, cinnamon, and olive oil. Coat well.
- Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Bake in a middle rack for 20 minutes on the first side and flip the rinds to bake 8-10 minutes additional.
Sauce & Salad Greens:
- In the meantime, prepare the sauce in one bowl. Cover and set aside in the fridge.
- In a mixing bowl, Toss the arugula with salt pepper to taste and drizzle with oil and lemon juice.
Combine & Serve:
- To serve, spread the arugula over a large serving platter. Place the roasted delicata squash all over. Sprinkle with cranberries and raisins, if using. Drizzle with a touch of sauce over the squash or serve it on the side to pass around the table. Serve warm or at room temperature.
Notes
- How big should I cut the rounds? It’s important to cut the squash into similar thickness so the cooking time will be the same. Personally, I prefer thinner rounds (½ inch).
- Topping ideas: Swap cranberries for toasted walnuts, almonds, or pistachios. Chop the nuts before adding them to the plate.
- Delicata squash seeds: Remove the stringy parts, rinse, and pat dry the seeds. Roast them on a sheet pan until crunchy and toasty. See our Roasted Whole Butternut Squash recipe for more info.
- Storage: Because of its delicate skin, delicata squash doesn’t store as well as other winter squash varieties. Once cooked, store in an airtight container in the refrigerator and use within 3 days.
- Reheating: Reheat in an oven at 400°F (204°C) for 10-15 minutes or until warmed through.
- About the sauce: Mayonnaise adds a creamy texture to the sauce, while yogurt adds a tangy flavor. To avoid mayo, replace both the mayo and yogurt with Greek yogurt (thicker consistency) and adjust to taste. A touch of maple syrup might help balance the acidity level.
Nutrition
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This is my family’s fave delicata recipe! So easy and so delicious!! It’s a definite must for your holiday menu, and any other time you can find delicata at the store!
That’s so sweet! LOVE IT!
Super yummy and teenager approved! Very easy to make, I did not have parchment paper so had to use foil (stuck a little more than I would like) and I cut all the way down and made half moons for quicker cleaning. Would cut as thick as suggested, they get pretty soft.
Will be making again!
Thank you!
Thank you, Sara!
DELICIOUS! I was not expecting all these flavors to flow so beautifully together and BAM! Easy to follow, easy to make. And it’s healthy?! Man, it took everything in me not to eat every bit of that dressing too. Five stars for sure!
Thank you!
Absolutely DELICIOUS! The flavors all flow so beautifully together. And that sauce! Oh lord. It took all I had not to use it all. Five stars! Easy to follow, easy to make. And it’s healthy for you?!
Even my kids loved this recipe! We are a dairy-free family due to food allergies and couldn’t find plain yogurt to save our lives. We used So Delicious vanilla instead and it was really, really yummy. Definitely on the sweet side, but we used the sauce sparingly and it was delicious! So glad I made extra so we can have it again tonight!
Thanks, Debbie! So happy to hear!
So many compliments on this recipe when I served it for family! Any time I cook something and say it is Whole30 or Paleo and it is from your blog, friends are blown away and don’t believe it because they normally don’t like paleo dishes! But you make food that is not only healthy but also delicious. So thank you!
Thank you, Brooke! So appreciate it!
Love anything with roasted squash and this tastes and looks amazing for my holiday table!
This has so many great flavors going on, all so good together. Delicata is my favorite!
This squash is amazing! All of the delicious fall flavors in one dish!
Fantastic! I’m saving this recipe for the Thanksgiving menu 🙂
I NEVER roast squash. But sitting here drooling over these pictures I think I need this asap haha it looks to fall-comforting!
Such a delicious and beautiful dish! The sauce is so flavorful and lovely.
OMG, this was so yummy!!! I used frozen cranberries instead of dried and added roasted pistachios. A keeper!!
Lovely! So great to know. Thank you!