This easy delicata squash recipe requires just a handful of ingredients and a hot oven. With all of the flavors and colors of fall, this Rosemary Roasted Delicata Squash recipe will be ready in no time!
Last fall, I cooked with delicata squash for the first time and fell in love. I adore the color, the sweet flavor, and smooth texture. I especially like that it’s one of the easiest winter squashes to prepare. It’s easy-ish to cut into and you can actually eat the skin.
How to slice delicata squash
Watch the video below to see how I cut delicata squash with ease.
Start by selecting a firm, stable cutting board. Slicing off the root and tip ends. Slice lengthwise. Scoop out the seeds. And slice the squash in even pieces for the lovely half moon shapes.
Unlike harder squashes like butternut or spaghetti types, this one doesn’t require any microwaving or baking to soften the fruit.
Best way to cook delicata squash
Roasting brings out the sweet flavor and frees up the squash to be served as “fries” or sliced to enjoy over a salad or as a quick side dish.
You can also puree the delicata squash into for a silky smooth, slightly sweet soup.
Roasting is a solid way to cook it, but this air fryer delicata squash is another quick and easy way to cook winter squash. They cook up a little like fries and can be seasoned in many different ways – like the garlic and parmesan flavor in the recipe above.
If you try this or any of my recipes, I’d love to see it. Tag me on Instagram and let’s chat!
Rosemary Roasted Delicata Squash
Ingredients
- 2 medium delicata squash
- 1 tablespoon olive oil
- 1 shallot finely diced
- 4 fresh rosemary sprigs
- Coarse salt and pepper to taste
Instructions
- Preheat oven to 425°F. Wash, slice and scoop the seeds from the delicata squash.
- Cut the halves into 1-inch strips. Add the cut squash to a sheet pan leaving plenty of space between the pieces. Drizzle with olive oil and sprinkle with the shallots, rosemary, salt and pepper. Toss to coat.
- Roast about 20 minutes, turning once.
- Enjoy warm as a side dish or chop into bite size pieces to enjoy over kale or other greens with your favorite vinaigrette for a sweet and savory fall salad.
Amanda
Ohhh, this looks like the perfect recipe to get into the fall spirit. I love squash, and the addition of rosemary sounds delicious. Can’t wait to try this!
Pam Greer
I love delicata squash to for all the same reasons as you! So easy to cook and cut! I love how simple this recipe is, easy for a weeknight side dish!
Marisa
Yes. It’s the perfect fall weeknight side dish!
Marc @ NoRecipes
I’ve never tried cooking with delicata squash before is it a bit like butternut? This looks great and I love how the way the ribs look when the squash is sliced.
Marisa
I think the flavor is milder than butternut but I love that you don’t have to peel it! Both are delicious, but butternut squash is a lot more work to get into 🙂
Heidy L. McCallum
I love roasted squash and this recipe will definitely be a must make ASAP. I love the ingredient list and how your photos scream “deliciously prepared” Thank goodness I have found a site with a registered dietician that I can count on to help me with healthy food that is fabulous.
Awesome blog!
Marisa
Thanks, Heidy! This recipe is old… before I started blogging “seriously” but the recipe is one of my favorites. I hope you find the blog to be helpful. Thank you so much for stopping by!
Jacque Hastert
What a great way to enjoy squash. I bet I could get the kiddos to eat it this way 🙂
Marisa
I’m sure. Delicata is so sweet and fun to eat too!
Katie
Sounds delicious! I’ve been calling all over Atlanta trying to find delicata squash with no luck. Where did you find it?
Marisa
Thanks Katie! I made this recipe a couple months ago but usually find Delicata squash at Publix or Whole Foods pretty easily. I love the delicata because it’s easiest to handle but you can apply the recipe to butternut or acorn squash too.