This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon for a sweet and savory side that’s perfect for fall and winter meals.

When I’m looking for a quick and easy dish to pair with chicken and seafood, I make roasted butternut squash, roasted green beans or this easy delicata squash.

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A delicata squash recipe with brown sugar roasted squash on a sheet pan.

As the berries and melons start to fade away at the grocery store, in their place squash are popping up – squash of all shapes and colors and sizes! This delicata squash recipe is one of my favorite ways to do squash, with a hint of sweetness from the brown sugar, and plenty of caramelization from a trip through a hot oven.

Raw delicata squash on a green board.

What is delicata squash?

Delicata squash taste a lot like butternut squash, but they’re much easier to prep. Delicata squash are on the small side, usually they weigh about a pound each, and their skins are edible which means no peeling required! Simply scoop out the seeds, slice and bake. I like to toss my delicata squash in a mixture of olive oil, brown sugar and maple syrup, with a sprinkle of cinnamon for good measure. I roast my squash until it’s perfectly tender and that’s all there is to it, it’s really that simple!

Roasted delicata squash on a sheet pan seasoned with brown sugar.

How do you cook delicata squash?

In my opinion, the best way to cook delicata squash is to roast it in a hot oven. You can also steam or saute your squash. I prefer the roasting method because it’s hands-off and the squash gets perfectly caramelized every time.

I have to say, I had some major skeptics on my hands when I served this delicata squash recipe to the kids. After some coaxing, they tried it and were pleasantly surprised! They loved the sweetness and hint of cinnamon, so this recipe is definitely going into the permanent rotation. Anything to get the kids to eat their veggies right?!

A sheet pan of a cooked delicata squash recipe.

How long does delicata squash stay fresh?

Whole delicata squash can be stored in a cool, dry spot for up to 4 weeks. Cut or cooked squash last in the refrigerator for up to 3 days. You can also freeze cooked squash, although it will have a softer texted once thawed and reheated.

Roasted Squash Variations

I love this recipe as-is, but you can add other ingredients to the mix to customize this dish to your tastes.

  • Spicy: Add a sprinkle of crushed red pepper flakes for a sweet and spicy dish.
  • Vegetables: You can add other veggies on the sheet pan such as red onions, sweet potatoes, carrots, parsnips or butternut squash.

The next time you’re at the store, skip the butternut and try this delicata squash recipe instead. Then report back and tell me how the family liked it!


Roasted Delicata Squash Video

4.94 from 33 votes

Brown Sugar Delicata Squash Recipe

AuthorSara Welch
This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon for a sweet and savory side that's perfect for fall and winter meals.
This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon - the very best way to do winter squash!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Side Dish
Cuisine American
Serves 4


  • 2-3 lbs delicata squash (about 2 average sized squash)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • salt and pepper to taste
  • 1/4 teaspoon ground cinnamon or more to taste
  • cooking spray


  • Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.
  • Line a sheet pan with foil and coat with cooking spray.
  • In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
  • Pour the olive oil mixture over the squash and toss to coat.
  • Bake for 20-30 minutes or until squash is tender and starting to brown. Serve immediately.


Calories: 207kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 205mg | Fiber: 3g | Sugar: 17g

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Recipe Rating


  1. You should add an instruction in the directions. To put the cut squash in a bowl. Then mix up the sauce in a separate bowl and pour the sauce over to toss before adding to the baking sheet. Otherwise delicious! Thank you

  2. Your article says best is “roast it in a hot oven” and that’s what your recipe says. So why are there grill marks on the squash in the picture?

  3. 5 stars
    This is a great recipe, I loved it. I actually liked it even better after it cooled and sat for awhile as I made the rest of dinner. I did not care for the skin, but it is quite easy to eat around it. I felt almost guilty while eating it, it was so sweet and luscious! Thanks for the wonderful new way to eat delicata squash, I will absolutely make this often.

  4. Fwiw, I’ve kept delicata squash from our CSA on the counter for over three months without loss of quality. The rind continued to change color to a stripey orange, but it stayed firm and roasted beautifully.

    1. Sounds great!
      Are you all eating the skin or scraping the squash out after serving?
      Thanks and can’t wait to try it!

  5. 5 stars
    This is seriously the best squash I have ever had. It’s not too sweet but the flavors compliment the natural squash flavor rather then try to cover it… thanks for sharing- this will now be my go to recipe.

    1. 5 stars
      I made this last night, adding a pinch of cayenne pepper and it was amazing. It will be on the regular rotation. Thank you!

  6. 5 stars
    JUST, YUM. Tried this out twice now. Absolutely delicious, crowd fave! My husband said, “This is the best veggie side dish I’ve ever had. I didn’t know squash could taste so good.” Thank you!!!

  7. 5 stars
    I did use melted 2 Tablespoons butter to substitute for the healthier olive oil and a teaspoon of vanilla.. I melted the butter in a bowl and added the other ingredients including the vanilla and coated the slices. My family loved this squash. Thank you for the idea. Very Tasty!

  8. 5 stars
    Just tried your recipe today and it is, OMGoodness … delicious. I love slicing the halves. Reminds me of an appetizer. I, along with many others, did not realize the skin was edible.
    I used a medium mixing bowl for mixing the oil and seasoning, then, just toss all the slices in and mix well then, pour out onto the baking sheet to organize the slices on one side. Coats them better and seems easier to me.
    I added Braggs liquid aminos instead of salt and a light touch of garlic granules for an extra depth of flavor since I do not use black pepper. I also, after taking them out of the oven, turned each on over as it was cooling and the flavors developed.
    Thank you for the recipe. I will definitely share this one on Thanksgiving!