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Deli squash is a winter vegetable gem!You may find it less familiar than acorn squash butternut squash, but it tastes just as delicious thanks to its edible rind and less dense flesh.at this Roasted Deli Squash RecipeI’ll show you how to transform this vegetable into a hearty, healthy vegetable Side dishes The whole family will love it.
Why You’ll Love This Deli Squash Recipe
- Delicate taste, slightly sweet
- golden caramel edge
- The texture is soft and delicate, yet tough
- Just need some simple ingredients
- So easy – just cut, season and bake!
- Ready in 30 minutes
- Minimize clutter and cleanup
Ingredients and Substitutions
This section explains how to choose the best ingredients for oven-roasted delicata squash, the role of each ingredient in the recipe, and substitution options.For measurements see Recipe card below.
- Delicate pumpkin – To choose the perfect deli squash, look for one that feels firm and thick for its size, with vibrant, blemish-free skin. You can find them at many grocery stores and farmers markets in the fall. The average weight is about 2 pounds, but this deli squash recipe will work with larger or smaller squash as well.
- olive oil – You’ll need a drizzle of olive oil to coat the delicate pumpkin slices, but you can easily substitute avocado oil or any neutral cooking oil.
- garlic powder – While optional, I recommend seasoning with garlic powder for an extra layer of flavor.
- sea salt and black pepper
See the variations below for other flavoring ideas!
How to Cut a Deli Squash
You can bake delicata squash by simply cutting it in half and removing the seeds, but I prefer to cut it into half-moons for a more caramelized edge. This is easy to do:
- Cut off the ends. Place the squash on a cutting board and cut off the ends with a chef’s knife.
- Slice and scoop out. Cut the squash in half lengthwise from root to tip. Then, use a spoon to scoop out the seeds and the sticky pulp inside.
- Cut into half moon shapes. Cut the squash halves face down, then slice crosswise into half-moons, about 1 inch thick. (If you want them to bake faster, you can also slice them thinner, 1/2 inch or 3/4 inch.) You can season the squash in a bowl, but I like to just cook it Transfer to a baking sheet, so there are fewer dishes to wash.
Quick tip: The skin of deli pumpkin is edible!
No need to peel. It’s also softer than other winter squashes and easier to cut.
How to Cook Deli Squash
This section shows how to roast delicata squash, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- season. Put the pumpkin on Large baking pan In a single layer, make sure each piece touches the pan. Drizzle both sides with olive oil and season with garlic powder (if using), salt, and pepper.
- bake. Roast the delicata squash in the oven, turning halfway through, until it is tender and browned around the edges.
Tip: Unlined nonstick pans work best.
If you want, you can line the pan with foil or parchment paper, but parchment will reduce browning. If using foil or a bare pan (nonstick pans only), brush with some extra oil before adding the squash.
This is a very basic delicata squash recipe, but you can easily customize it for different flavors. Try these exciting twists on your new favorite side dishes:
- Herbie – Before baking, mix deli squash with fall herbs like dried or fresh rosemary, thyme or sage. Use about 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs.
- apple – Before baking, add apple slices (1-2 apples) and sprinkle about 1-2 teaspoons of cinnamon over the deli squash for a sweet and savory blend.
- maple pecan – With about 5 minutes left in the baking time, drizzle 2-3 tablespoons of maple syrup over the delicata squash (or try my natural maple syrup) sugar free maple syrup) and top with 1/4 cup chopped pecans or walnuts for a sweet and nutty flavor.
- Five spices – Stir together warm spices like cinnamon, nutmeg and cloves and sprinkle on the pumpkin before baking.
- cranberry – Before baking, add 1/2 cup fresh cranberries on top and bake them together. Drizzle with 2-3 tablespoons of maple syrup during the last few minutes of baking.
- brewed – To make stuffed delicata squash, cut it in half instead of slicing.You can then fill it with the cranberry sausage filling I used to make Acorn Stuffed Squash (Or see this post for other filling ideas).
- Shop: Store any remaining squash in an airtight container in the refrigerator for 3-4 days. You can also repurpose leftovers by throwing them in the trash. winter salad or Kale Salador substitute butternut squash Butternut Squash Salad.
- Reheat: You can reheat delicata squash recipes in the microwave, but they may be a little dry. A 350 degree Fahrenheit oven works better.
- freeze: For uncooked squash, slice and deseed, then cut into desired portions and freeze for up to 12 months. For cooked squash, let it cool completely, then place it in an airtight container or zip-top bag in the refrigerator for up to 6-8 months.
What to Serve with Roasted Delicata Squash
Not sure which dishes pair perfectly with roasted delicata squash? I have some interesting ideas for you:
More Winter Squash Recipes
Love a delicata pumpkin recipe? Try some of my other ways to use winter squash:
Roasted Delicata Squash (So Easy!)
This roasted delicata squash recipe is the perfect easy side dish for fall meals. It’s sweet, flavorful, tender, and has an irresistible caramel flavor.
Prepare: 5 Every minute
chef: 25 Every minute
All: 30 Every minute
Serving size: 6 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Preheat oven to 425 degrees F (218 degrees C).prepare one Large baking pan Line it with foil or parchment paper, or leave it uncovered if it’s a good nonstick surface for optimal browning. (If using a bare pan or lined with foil, lightly brush with oil. If using parchment paper, this is not necessary.)
Cut off the top and bottom of the ends of the pumpkin. Cut delicata squash in half lengthwise and scoop out seeds. Cut one half cut side down, then cut crosswise into 1-inch-thick half-moons. Repeat with remaining pumpkin halves.
Arrange pumpkin slices in a single layer on a large baking sheet without touching each other. (You can line the pan with foil or parchment paper if you wish, but parchment will reduce browning. If using foil or a bare pan, brush it with some extra oil before adding the squash.)
Drizzle both sides of the squash with olive oil. Sprinkle both sides with garlic powder (if using), salt, and pepper.
Roast Delicata Squash in the Oven 25-30 minutesturning halfway through, until pumpkin is tender and edges are browned.
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Serving size: 1 cup
Nutritional information does not include optional garlic powder.
Amount per serving. Serving sizes in recipe instructions above.
fat 9.2 grams
total carbohydrates 13 grams
net carbs 10.7 grams
fiber 2.3 grams
sugar 3.3 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.
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