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 quick and easy side dish recipes to pair with chicken and seafood, I make roasted root vegetables, roasted butternut squash, roasted green beans or this simple delicata squash.
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.
Table of Contents
Roasted Delicata Squash Recipe Ingredients
To make this recipe, you will need delicata squash, olive oil, brown sugar, maple syrup, salt, black pepper and cinnamon.
How Do You Cook Delicata Squash?
Cut the squash in half lengthwise and scoop out the seeds. Next, cut each half crosswise into slices. Line a baking sheet with foil and coat with cooking spray. In a small bowl, mix together the olive oil, brown sugar, maple syrup, salt, pepper and cinnamon. Drizzle the olive oil mixture over the squash and toss to combine. Transfer the squash to the sheet pan and cook until it is tender and brown. Serve immediately and enjoy.
Tips For The Perfect Dish
- When you choose your squash, look for ones that are even in color and heavy for their size. Avoid squash that are light green in color, as ripe squash are cream or yellow.
- You can cut the squash up ahead of time to make prep easier on a busy weeknight.
- This dish is best when served immediately. Leftovers will stay fresh in an airtight container for up to 4 days and can be reheated in the microwave or oven.
- Pair your squash with main course options such as turkey meatloaf, beef tips, hamburger steak, chicken stroganoff or rosemary chicken. This recipe is also great for the holidays alongside spatchcock turkey, sour cream mashed potatoes, pineapple casserole, sausage stuffing and cranberry orange sauce.
Quick Tip
This recipe will work with other types of winter squash such as acorn squash, butternut squash, honey nut squash or kabocha squash.
Recipe FAQs
Delicata squash is a variety of winter squash that is small and long. The exterior is yellow or cream color with green stripes. It typically weighs around a pound or less. The flavor is similar to butternut squash.
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.
The skin on this variety of squash is thin and soft, which means it is edible. I always serve my squash with the skin on, as it makes prep a lot easier.
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Flavor Variations
I love this recipe as-is, but you can add other ingredients to the mix to customize this dish to your tastes.
- Flavorings: Instead of cinnamon, try other warm spices such as nutmeg, cloves or ground ginger. You can also add a pinch of red chili flakes for a sweet and spicy combo. Feel free to swap out the maple syrup or brown sugar for other sweeteners such as honey, agave or coconut sugar.
- Vegetables: You can add other veggies on the sheet pan such as red onions, sweet potatoes, carrots, parsnips or butternut squash.
- Toppings: Finish your dish with fresh herbs such as parsley or sage. Other great toppings include candied pecans or candied walnuts, toasted pine nuts, dried cranberries or pomegranate seeds.
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!
More Great Side Dish Ideas
Roasted Delicata Squash Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Brown Sugar Delicata Squash Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- When you choose your squash, look for ones that are even in color and heavy for their size. Avoid squash that are light green in color, as ripe squash are cream or yellow.
- You can cut the squash up ahead of time to make prep easier on a busy weeknight.
Oh my! I bet they taste amazing with those flavours. Looks so good!
The combination of the sweet brown sugar and the delicate squash created a perfect balance of flavors. I was able to make the kids love squash because of this.
I love making roasted delicata squash in the fall, and your recipe was a fun way to change things up from how I normally make it! The combination of the maple syrup, brown sugar and cinnamon really brought out the sweetness of the squash!
This delicata squash looks and sounds fantastic. It’s a perfect side dish for any meal.
This was as good or better than what everyone said! We grew one delicata squash plant this year and got five good sized ones that were long and skinny. I cooked it following the directions and used red pepper flakes to season them, and coconut palm sugar instead of brown sugar. By the time I had dinner on the table I was stuffed! We both loved it, and I’ve added it to my favorites, and this is how I will cook all of the rest of them! It’s an amazing recipe! So glad I found it!
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
I think mix the sauce in a big bowl, add squash slices to that and toss.
Exactly!! It is so much easier that way. We used delicate squash from our garden for the second time and it was delicious.
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?
Those are not grill marks, it’s the stripes on the skin of the squash.
This is my new favorite squash recipe! So yummy including the skin
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.
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.
Sounds great!
Are you all eating the skin or scraping the squash out after serving?
Thanks and can’t wait to try it!
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.
I made this last night, adding a pinch of cayenne pepper and it was amazing. It will be on the regular rotation. Thank you!
So delicious and very easy! I will definitely make this again!
Ridiculously delicious! It’s like candy!
Easy and great.
Easy and delicious! My 10-year old asked if we could have it again tomorrow!
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!!!
So simple and absolutely DELICIOUS!!!!!!!!!!!!!
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!
I nearly ate the whole pan before letting the family have some.
Fantastic way to cook one of my favorite winter squash. Easy clean up compared to the way I usually cook it.
I don’t blame you! It is delicious!
Hi,
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!