Roasted delicata squash served with toasted almonds, sweetened with maple syrup, and seasoned with sage and paprika makes the perfect fall side dish.
Roasted Delicata Squash
Delicata squash is one of my favorite winter squash, and you’ll find me cooking it a lot when it’s in season. It’s in season from late August through early December, making it a popular choice for fall and early winter. It starts showing up at farmers markets and grocery stores in late summer and is at its most popular in the fall. Here, I sliced it into rings, roasted it with maple syrup, and topped it with toasted almonds and sage for a nice crunch. The best part is, no peeling required! For more recipes using delicata squash, try my Roasted Delicata Squash with Brussels Sprouts , Parmesan Crusted Delicata Squash , and Roasted Delicata Squash with Turmeric .
Why I Love Delicata Squash
Delicata squash is only available in the fall and winter, but it is one of my favorite fall vegetables because it is so easy to prepare. Unlike many other winter squash, delicata squash is relatively easy to prepare because the skin softens when cooked, so no peeling is necessary!
- Nutritional value: Delicata squash is a good source of fiber, vitamins A and C, and potassium. It is also low in calories, making it a great addition to a healthy diet.
- Quick preparation time: It’s quick to prepare because there’s no need to peel the pumpkin.
- Meet dietary restrictions: This healthy food is naturally gluten- and dairy-free.
- Prepare in advance: Most of this Roasted Delicata Squash recipe can be prepared ahead of time, making it easy to finish just before serving. Cut the squash and make the almond crumbles a day or two ahead.
Are delicata squash similar in taste to butternut squash?
Delicata squash is often compared to butternut or acorn squash, with a sweet, slightly nutty flavor and a creamy, smooth texture.
Do you eat the skin of your delicata pumpkin?
Yes! One of the best things about delicata squash is that the skin is more delicate and tender, making it edible. Since it doesn’t need to be peeled, it’s much quicker to prepare than other squash.
ingredient
Here are all the ingredients you need to make gluten-free and dairy-free Roasted Delicata Squash. Please refer to the recipe card below for exact ingredient measurements.
- Delicate Squash: Wash and dry 2 medium-sized delicata squash.
- olive oil I like to use extra virgin olive oil
- maple syrup For a little sweetness, you can also use honey or agave.
- Kosher salt Season the pumpkin and almond crumbs.
- almond: Slice the roasted almonds and chop them coarsely.
- sage: Chop fresh sage leaves to add a nutty, rich flavor.
- paprika It gives a subtle warmth to the almonds.
How to Roast Delicata Squash
Here are step-by-step instructions for roasting delicata squash: Please refer to the recipe card below for exact ingredient measurements.
- Prepare the squash: Cut the squash into rings with a sharp knife and remove the seeds with a spoon. Drizzle the oil, maple syrup, and salt on the delicata. Place on a baking sheet lined with parchment paper and spread the remaining maple mixture from the bowl over the rings.
- Roasted Delicata Squash Place in the oven and bake at 400°F (200°C) for 35 to 40 minutes (turn after 30 minutes).
- Make the breadcrumb topping: Place the almonds and sage in a small skillet and lightly toast until golden brown. Remove the pan from the heat and stir in the paprika and salt.
strain
- squash: Try substituting delicata for acorn squash or butternut squash.
- sweetener: You can use honey instead of maple syrup.
- nuts: You can make it simply by replacing the almonds with pecans or walnuts, or by leaving them out.
- fruit: Finally, add some fresh pomegranate or dried cranberries for some color.
- Herb: Use rosemary or thyme instead of sage.
Served with Roasted Delicata Squash
Delicata squash is a complete meal when paired with protein and green vegetables. You can also add this roasted squash to your favorite fall salad.
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Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
More Delicata Squash Recipes You’ll Love
Produce: 4 night soil
Size provided: 1 /2 cups (1/2 pumpkin)
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Slice the pumpkin into 1/2-inch-thick rings, then scoop out the seeds from each ring (a teaspoon is just enough to remove all the seeds from the ring).
Transfer the rings to a large bowl. Drizzle the pumpkin with 1 tablespoon olive oil, maple syrup, and 1/2 teaspoon salt to coat. Spread the rings evenly on the baking sheet, making sure each one is flat. Brush the rings with the remaining maple syrup mixture from the bowl.
Bake until the rings are tender and the edges are browned, turning after 30 minutes and baking for a total of 35 to 40 minutes.
Meanwhile, make the breadcrumb topping. In a small skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. When the oil shimmers, add the almonds and sage and cook, stirring frequently, until lightly toasted and golden, 2 to 3 minutes. Remove the pan from the heat, add the paprika and the remaining 1/4 teaspoon salt, stir to combine, and transfer to a small bowl. Move quickly. The almonds will darken a few shades in a matter of seconds!
To serve, arrange squash rings on a serving platter and sprinkle with almond topping. Serve hot or warm.
Final step:
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clothing material: 1 /2 cups (1/2 pumpkin), calorie: 177 calorie, carbohydrate: 24 g, protein: 3.5 g, province: 9 g, Saturated fat: 1 g, sodium: 219 mg, fiber: 4 g, sugar: 9.5 g
