Jump to Recipe Print Recipe
Now that it is officially fall, it is time for our favorite gourds to have their moment. All summer we were grilling zucchini and yellow squash, but it is time for a new squash to shine! This spiced delicata squash recipe has everything wonderful we love about fall: warm spice like cinnamon and nutmeg, caramelized roasted vegetables, and even some candied nuts! Sweet, spicy, and even a little cheesy, this is the perfect Thanksgiving side dish, or even just a great vegetarian dish to put on you dinner tables this Fall.
Roasted Spiced Delicata Squash
First off, what is a delicata squash? It is a winter squash, usually cream in color with green stripes. Typically smaller than a butternut squash, they taste a bit like a mix between a butternut squash and sweet potato, and have a delicate, edible rind. (That means no peeling!). Gaining popularity among the gourds, you can sometimes find these pre-cut in the grocery store. The package I used for this recipe was just above 1lb.
If you can only find them whole, though, do not fear! Simply cut off the stem and bottom (use 2-3 for this recipe), then slice down the middle lengthwise. Use a large spoon to scoop out the seeds. Next cut the hollowed sides into ½inch slices to make half-moons. Add your cut squash to a large bowl and drizzle with 3 tbsp of avocado oil (or any neutral oil), and 2 tbsp of honey or maple syrup. Season the squash with the following:
- ¾ tbsp ground cinnamon
- 3 tsp onion powder
- ½ tsp ground nutmeg
- ½ tsp cayenne pepper
- 2 tsp salt
- 1 tsp cracked black pepper
Totally optional since you are already using cayenne, but I also add about 1 tbsp of Calabrian chili paste to the bowl. This not only gives the squash a nice heat that balances out the sweet elements of this dish, but also a gorgeous deep red tone when roasted. Toss the squash until it is evenly coated with oil, honey, and the spices, and transfer to a baking sheet lines with parchment. Flatten into an even layer with the pieces spread out so they roast instead of steam, and bake for 25-30 minutes until tender and golden brown.
Spices Squash Toppings
Of course, this squash is amazing on its own right out of the oven (and your house will immediately smell like Thanksgiving day!). But why not dress it up? Once the delicata is cooked, transfer it to a serving plate or dish. Sprinkle it with about 1/4 cup of crumbled goat cheese, 1/4 cup of candied walnut or pecan pieces (like the kind you find in the salad toppers section), 3-4 tbsp of dried cranberries, and 2-3 tbsp of roughly chopped parsley.
I also like to drizzle mine with a few more tbsp of honey, especially if I’ve added a lot of the Calabrian chili. Serve this dish right away while it is piping hot, or even let it cool to room temperature. Either way, you have not only successfully put Fall on a plate, but made a delicious and healthy vegetarian dish that is NOT lacking in flavor.
Want More Vegetable Side Recipes?
- Everything Roasted Potatoes
- Caesar Roasted Broccoli
- Harissa Honey Carrots With Tahini Yogurt Sauce
- Elote (Mexican Street Corn)
- Grilled Asparagus Salad
- Mexican Stuffed Sweet Potatoes
- Italian Roasted Vegetables
Spiced Delicata Squash
Ingredients
- 1½ lb pre-cut delicate squash or 3-4 whole squash
- 3 tbsp avocado oil or other neutral oil
- 2 tbsp honey or maple syrup + 2 more for garnishing
- ¾ tbsp ground cinnamon
- 3 tsp onion powder
- ½ tsp ground nutmeg
- ½ tsp cayenne pepper
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 tbsp Calabrian chili paste optional
- ¼ cup crumbled goat cheese
- ¼ cup candied walnuts or pecans pieces
- 3 tbsp dried cranberries
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 400℉
- If using whole delicata squash, cut off the stem and bottoms, then cut in half lengthwise. Use a large spoon to scoop out the seeds, then cut into ½inch slices to make half-moons.
- Add squash to a large mixing bowl and drizzle with oil and honey or maple. Sprinkle with cinnamon, nutmeg, cayenne, onion powder, salt and pepper. If adding the Calabrian chili, add as much or as little as your preferred heat level desires.
- Toss to coat, then transfer the squash to a baking sheet lined with parchment.
- Roast in the oven for 25-30 minutes or until tender and the edges begin to turn golden brown.
- Transfer the cooked squash to a serving plate and sprinkle on the candied nuts, cranberries, goat cheese and parsley. Drizzle on some additional honey or maple and serve immediately.
