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Roasted delicata squash turns sweet and tender in the oven, with golden edges and a hint of cinnamon. I serve it over peppery arugula with a creamy lemon-garlic sauce that adds tangy flavor and a little moisture to every bite.
There’s no peeling needed, and you can stir together the sauce while the squash roasts. It’s an easy side for dinner, with pretty squash rings and colorful toppings that look right at home on the Thanksgiving table.
Why readers love this roasted delicata squash
- A family favorite. Readers have shared that it’s easy to make, teenager-approved, and a favorite for the holiday table.
- The dressing makes a difference. The lemon-garlic sauce adds tangy flavor and creamy moisture, making each bite of roasted squash even more satisfying.
- Easy to bring together. The sauce needs only a quick stir, and the greens and toppings go straight onto the platter. Most of the cooking happens in the oven.
- Flexible for serving. It’s delicious warm or at room temperature, so you don’t have to rush it to the table the moment it’s ready.
Main Ingredient Notes
- Delicata squash: Choose firm squash that feel heavy for their size, with no soft spots or bruises. In my experience, fresh, in-season delicata has the sweetest, creamiest flesh. Squash picked too early or stored too long can be less sweet and drier.
- Cinnamon: A small pinch brings out the squash’s natural sweetness and adds warmth without making it taste like dessert.
- Lemon-garlic sauce: I use mayonnaise for creaminess and unsweetened plain yogurt for tang, with fresh lemon juice and grated garlic for flavor. For a version without mayonnaise, replace both the mayo and regular yogurt with plain Greek yogurt.
- Arugula and toppings: Baby arugula adds a fresh, peppery bite. Dried cranberries and golden raisins bring little pops of sweetness, or you can use chopped toasted walnuts, almonds, or pistachios for crunch.
How to slice delicata squash
One reason delicata squash is so easy to prepare is that you don’t need to peel it. Scrub it clean and pat it dry before cutting. A few small details help the slices cook evenly and hold their shape.
- Keep the thickness even. Aim for ½-inch (1.27 cm) slices. In my testing, this thickness gives you tender squash that holds together nicely on the platter. Much thinner pieces can brown too quickly, while thicker ones need longer to soften.
- Rings or half-moons. For rings, trim the ends and slice crosswise, then use a small teaspoon to scoop the seeds from each center. For half-moons, halve the squash lengthwise, scoop out the seeds, and slice crosswise. Both shapes roast well.
- Choose an even shape. Long, tube-shaped squash give you more uniform rings than curvier ones, making it easier to get similarly sized pieces.
- Keep it steady. Use a sharp knife and a stable cutting board. If cutting lengthwise into halves, stand the squash on a flat, trimmed end. Once halved, lay the cut sides down before slicing into half-moons.
How to roast delicata squash
Once the squash is sliced, the key is giving the pieces enough room to develop golden edges while the centers turn tender.
- Season and arrange. Toss the rings evenly with oil and seasonings, then spread them in a single layer across two parchment-lined pans. Leave space between the pieces for browning. Use pans that fit side by side on the middle rack, or roast in batches.
- Roast and flip. Roast on the middle rack at 425°F (conventional, without fan) for 20 minutes. Flip and roast for another 8–10 minutes, checking at the 8-minute mark. For convection (fan setting), use 400°F and check a few minutes earlier. Look for golden, caramelized edges and a fork-tender center.
- Finish just before serving. Make the sauce while the squash roasts, but wait to dress the arugula until you’re ready to assemble. Add the squash, toppings, and a light drizzle of sauce.
What to serve with baked delicata squash
Pair this squash with herb-roasted spatchcock chicken for a cozy Sunday dinner, or roasted Cornish hens for a smaller holiday gathering. For a seafood option, baked trout with miso butter adds a savory flavor that pairs beautifully with the sweet squash.
Add cauliflower mashed potatoes alongside the chicken or hens to round out the meal. With the roasted squash, fresh arugula, and creamy mash, you’ll have plenty of color and texture on the table.
Roasted Delicata Squash Recipe
Ingredients
For the squash:
- 2.2 lbs delicata squash (about 3 medium)
- ⅔ tsp coarse sea salt or to taste
- ¼ tsp ground black pepper
- 1/4 +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 small clove)
- 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
- Preheat: Preheat the oven to 425°F (218°C) for a conventional oven or 400°F (204°C) for a convection oven. Line two baking sheets with parchment paper. See the pan setup note below.
- Prepare the squash: Scrub the squash clean and pat dry. Trim off the ends, then slice crosswise into ½-inch-thick rings. Use a small teaspoon to scoop out the seeds and stringy parts. No peeling is needed.
- Season: In a large mixing bowl, toss the squash with the salt, pepper, cinnamon, and olive oil until evenly coated.
- Roast: Line two baking sheets with parchment paper. Divide the squash between them in a single layer, leaving space between the rings. Place both pans side by side on the middle rack. Bake at 425°F (conventional oven, without fan) for 20 minutes. Flip the rings and continue roasting for another 8–10 minutes, checking at the 8-minute mark. If using a convection oven (fan setting), set to 400°F and start checking a few minutes earlier. The squash is ready when golden brown on the edges and tender in the center.
- Make the sauce and dress the greens: Meanwhile, stir all the sauce ingredients together in a small bowl, starting with 1 tablespoon of lemon juice. Taste and add more lemon juice if desired. Cover and refrigerate until ready to serve. Just before serving, toss the arugula with a pinch of salt and pepper and a drizzle of olive oil and lemon juice.
- Assemble: Arrange the arugula on a serving platter and place the roasted squash on top. Sprinkle with the dried cranberries and golden raisins, if using. Drizzle lightly with the sauce or serve it on the side. Enjoy warm or at room temperature.
Notes
- Pan setup: I use one large baking sheet and one half-sheet pan that fit side by side on my middle rack. If your pans don’t fit together, roast in batches so the squash has room to brown. Allow extra cooking time for separate batches.
- Slice thickness: In my testing, ½-inch rings are the sweet spot. They turn tender while holding their shape and work well with the arugula and toppings.
- Topping options: For crunch, swap the dried fruit for chopped toasted walnuts, almonds, or pistachios.
- Sauce option: Mayonnaise adds creaminess while yogurt brings tang. To skip the mayonnaise, use 5½ tablespoons of plain Greek yogurt in place of both the mayonnaise and regular yogurt. Add a touch of maple syrup if you’d like to balance the acidity.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the squash, sauce, and greens separate when possible.
- Reheating: Reheat the squash on a baking sheet in a 400°F (204°C) oven for 10–15 minutes. Add the arugula, sauce, and toppings after reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More squash recipes to try
If you’re looking for other delicata squash recipes, my air fryer delicata squash has a sweet-savory honey-Parmesan crust and keeps the oven free.
If you’re exploring other fall squash, roasted red kuri squash is another delicious oven-roasted option. Or make kabocha squash soup when you’re craving something warm and cozy.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. 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!