No peeling required for this easy, flavorful roasted delicata squash recipe! Drizzled with a creme fraiche garlic sauce, this rich and savory side pairs beautifully alongside your favorite harvest meal.
We love love love squash over here and delicata squash is no exception. Delicata squash is a rich and deliciously sweet squash with a similar flavor profile to sweet potatoes or pie pumpkins. Anytime we create a recipe featuring squash, I wonder why we don’t cook with squash more often!
For many, the major barrier to cooking with squash is that most types of squash require you to peel the skin – which is why we are so excited about this easy roasted delicata squash recipe. There’s NO peeling required for this flavorful side dish.
Simply slice the squash in half (hotdog style), scoop out the insides, slice into half moons, and drizzle with a sweet/savory olive oil mixture. Roast in the oven to caramelized perfection and serve with a homemade garlic cream sauce. If you’re looking for a recipe to impress this holiday season, this is it!
“SO. GOOD. The squash cooked up beautifully and the garlic sauce… we couldn’t get enough! So quick, so easy, and SO tasty.” – Bridget
What You Need for Roasted Delicata Squash
With a short ingredient list (less than 10 total ingredients), both parts of this roasted delicata squash recipe come together quickly and easily. Here’s what you need for each:
- Delicata Squash
- Olive Oil
- Maple Syrup
- Spices (cayenne pepper for a tiny bit of heat, salt, and pepper)
- Creme Fraiche
- Spices (salt and pepper)
- Lemon Juice
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Roasted Delicata Squash Variations
Here are a few ways to put your own twist on this roasted squash recipe:
- Use sweet potatoes or carrots in place of the delicata squash.
- Omit the cayenne pepper and add a pinch of cinnamon.
- Replace the maple syrup with honey.
- Use sour cream instead of creme fraiche for the garlic sauce.
What is delicata squash?
Delicata squash is a variety of winter squash known for its delicate skin (hence its name!) and its cylindrical shape.
What does delicata squash taste like?
Delicata squash has a sweet and rich flavor that is similar to a sweet potato or pumpkin. We love using it in a variety of savory and sweet recipes.
Can you eat the delicata squash skin?
Because of its delicate skin, there is no need for peeling delicata squash. So yes, you can eat the skin!
Storing Roasted Delicata Squash
Store leftover roasted squash in an airtight container in the refrigerator for up to 5 days. We don’t recommend reheating the squash with the garlic sauce, so you may need to enjoy these leftovers cold.
If intentionally roasting this squash ahead of time, make the garlic sauce immediately prior to serving for best results.
If there’s one piece of advice we have for this delicata squash recipe, it’s DON’T SKIP THE SAUCE. This creme fraiche sauce is light, bright, and refreshing and pairs wonderfully with the rich and savory delicata squash.
Along with the sauce, this roasted delicata squash is a delicious Thanksgiving or holiday side dish, tastes great mixed with farro and greens for a harvest salad, and is a welcome veggie side alternative to enjoy with baked chicken breast or any main dish.
Roasted Delicata Squash (with Creme Fraiche)
No peeling required for this roasted delicata squash recipe! Serve with a creme fraiche garlic sauce for the ultimate seasonal side.
- 2 tablespoons creme fraiche or sour cream
- 1 garlic clove made into a paste
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-2 teaspoons lemon juice
- 2 tablespoons minced fresh thyme
For the Delicata Squash
Preheat the oven to 400ºF. Line a baking sheet with foil and spray with nonstick cooking spray or spray the baking sheet directly. Set aside.
Rinse the outside of each squash with water and dry completely.
Slice each squash in half lengthwise (hotdog style) and scoop out all the seeds and innards.
Slice each squash into 3/4-inch half moon pieces and place in an even layer on the prepared baking sheet.
In a small bowl, whisk the olive oil, maple syrup, cayenne pepper, salt, and pepper together until combined. Drizzle over the squash. Make sure each piece of squash is coated with oil.
Bake for 15 minutes. Remove from the oven, toss the squash, and bake for another 15 minutes, or until the squash is fork-tender.
For the Creme Fraiche
While the squash is baking, make the garlic sauce. In a small bowl, mix the creme fraiche, garlic paste, salt, pepper, and lemon juice together. Set aside.
Remove the squash from the oven and let cool for 5 minutes. Drizzle the garlic sauce and fresh thyme over the squash and enjoy.
Tips & Notes
- Storage: Store leftover roasted squash in an airtight container in the refrigerator for up to 5 days. We don’t recommend reheating the squash with the garlic sauce, so you may need to enjoy these leftovers cold. If intentionally making this squash ahead of time, make the garlic sauce immediately prior to serving for best results.
- Creme Fraiche: Creme fraiche is a French ingredient similar to sour cream. You’ll find it in the dairy or cheese sections of most grocery stores. If you can’t find it, sour cream works in a pinch.
Calories: 195kcal Carbohydrates: 7g Protein: 1g Fat: 13g Fiber: 1g Sugar: 5g