2-Ingredient Roasted Delicata Squash Recipe for Lazy Cooks

Oh my gosh, let me tell you about my love affair with roasted delicata squash! It all started when I spotted these cute little striped squashes at the farmers’ market a few years back. The farmer told me, “Honey, these are the lazy cook’s dream – no peeling required!” I was sold immediately. Now it’s my absolute go-to winter squash recipe when I want something healthy but still feels indulgent.

What makes this roasted delicata squash recipe so special? First, it’s foolproof – even my husband who burns toast can make it. Just slice, toss, and roast! Second, those caramelized edges? Absolute magic. The natural sweetness of the squash gets even better when roasted, and that thin skin turns perfectly tender. I swear sometimes I eat half the tray before it even makes it to the table.

The best part? It works for any occasion – from fancy holiday dinners to quick weeknight veggie sides. And don’t even get me started on how gorgeous those little crescent-shaped rings look on a platter. Trust me, once you try this recipe, you’ll understand why I always buy extra when delicata squash is in season!

Why You’ll Love This Roasted Delicata Squash Recipe

This recipe has become my winter squash obsession for so many delicious reasons:

• No peeling! That beautiful edible skin means less prep and more eating. Just slice and go!
• Quick prep – From cutting board to oven in under 10 minutes when I’m in a hurry
• Those caramelized edges – The natural sugars get all toasty and irresistible
• Naturally sweet – Sometimes I skip the maple syrup because the squash is perfect on its own
• Beautiful presentation – Those golden rings look fancy with zero effort

Honestly, I make this at least once a week during squash season. It’s that good!

Roasted Delicata Squash Recipe Ingredients

One of my favorite things about this recipe? It only needs a handful of simple ingredients I always have on hand. Here’s what you’ll need:

• 2 medium delicata squashes (about 1 lb each) – look for firm, unblemished ones
• 2 tablespoons olive oil – my go-to for roasting
• 1 teaspoon salt – I use kosher salt for even seasoning
• 1/2 teaspoon freshly ground black pepper – freshly cracked makes all the difference!
• 1 teaspoon garlic powder – trust me, it’s better than fresh here
• 1 teaspoon dried thyme – or whatever herbs you love
• 1 tablespoon maple syrup (optional) – for that extra touch of sweetness

Ingredient Notes & Substitutions

First things first – yes, the skin is totally edible! That’s the magic of delicata squash. No peeling needed, just give them a good wash. If you’re out of olive oil, avocado oil works great too. Thyme not your thing? Try rosemary or sage instead – I’ve used both with delicious results. The maple syrup is optional, but honey works just as well if that’s what you’ve got. Oh, and if you want to get fancy, a sprinkle of Parmesan after roasting takes this to another level!

How to Make Roasted Delicata Squash

Okay, this is where the magic happens! I promise it’s so easy you’ll have this ready before your oven finishes preheating. Here’s exactly how I make my perfect roasted delicata squash every single time.

Prep the Squash

First, give those beauties a good scrub – no peeling needed! Then slice them into 1/2-inch rings (I use a ruler at first to get the hang of it). The uniform thickness means everything cooks evenly. Scoop out the seeds with a spoon – you can save them for roasting later if you’re feeling fancy!

Season and Roast

Now the fun part! Toss those squash rings with olive oil and all your seasonings right on the baking sheet – less dishes! I use my hands to really coat every surface. Spread them out in a single layer – no overlapping or they’ll steam instead of roast. After about 12 minutes, flip them when you see those gorgeous golden edges forming. They’re done when they’re fork-tender with lightly browned caramelized spots. That’s when I usually sneak a “tester” piece – you know, for quality control!

Tips for Perfect Roasted Delicata Squash

After making this recipe more times than I can count, here are my foolproof tips for squash that comes out perfect every single time:

• Give them space! Crowding the pan leads to steaming instead of roasting. I use two baking sheets if needed.
• Flip halfway – This ensures even caramelization on both sides. I set a timer so I don’t forget!
• Test with a fork – The squash should be tender but still hold its shape. No mushy squash here!
• Watch the edges – Those crispy, browned bits are the best part, but don’t let them go too far.

Follow these simple tricks, and you’ll have squash that’s restaurant quality with minimal effort. Promise!

Serving Suggestions for Roasted Delicata Squash

Honestly, I’ve served this roasted delicata squash with just about everything! It’s magical alongside simple roasted chicken or as part of a holiday spread with turkey. For weeknights, I’ll toss the warm rings with a handful of peppery arugula and shaved Parmesan – instant fancy salad! Toasted pepitas or a drizzle of balsamic glaze make gorgeous garnishes when I’m feeling extra. My kids love it with a sprinkle of chili flakes for heat, while I’m partial to fresh thyme leaves right before serving. However you dress it up (or don’t!), this squash always disappears fast!

Storing and Reheating Roasted Delicata Squash

Here’s my secret for keeping leftover roasted delicata squash tasting fresh – store it in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave! Instead, pop it in a 350°F oven or air fryer for 5 minutes to bring back that perfect crispness. I always make extra because these reheated squash rings make the best quick lunch tossed with greens and goat cheese!

Roasted Delicata Squash Recipe FAQs

I get asked these questions all the time about my favorite roasted delicata squash recipe, so let me share what I’ve learned through years of squash obsession!

Can I use other squash varieties?

Absolutely! While delicata is my top choice for its edible skin and sweet flavor, acorn squash works beautifully too – just slice it into wedges instead of rings. Butternut squash cubes roast well, though they’ll need a bit more time. The key is adjusting cooking times based on thickness!

Is the skin really edible?

Yes, and this is the best part! Delicata squash skin becomes tender when roasted – no peeling needed. Just give them a good scrub before slicing. The skin adds lovely texture and nutrients. I promise even picky eaters won’t notice it!

Can I make roasted delicata squash ahead?

You sure can! I often roast a big batch on Sunday for easy veggie sides all week. Let it cool completely before storing. When ready to serve, a quick reheat in the oven brings back that perfect texture. Just don’t add maple syrup until right before serving for the freshest flavor.

Nutritional Information

Here’s the scoop on what makes this roasted delicata squash so good for you! (Nutritional data is estimated – values will vary slightly depending on your specific ingredients and brands used.) Each serving packs:

• Just 120 calories
• 3g fiber to keep you full
• Only 5g natural sugars
• Plenty of vitamin A and potassium

Honestly, I feel good about eating the whole tray – but I never seem to get the chance!

There you have it – my foolproof roasted delicata squash recipe that never lets me down! I’d love to hear how yours turns out. Did you add any fun twists? Drop a comment below and don’t forget to rate the recipe if you loved it as much as I do. Happy roasting!

You can find more delicious recipes like this on Pinterest.

Print