Roasted Delicata Squash - Skinnytaste

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Roasted Delicata squash with toasted almonds, sweetened with maple syrup and seasoned with sage and paprika, makes a perfect fall side dish.

Roasted Delicata Pumpkin with Toasted Almonds

Baked pumpkin Delicata

Delicata squash is one of my favorite winter squashes, and when it’s in season, you’ll find me making it often. Its season is from late August to early December, making it a fall and early winter favorite. It begins to appear at farmers markets and grocery stores in late summer and is most abundant in the fall months. Here I sliced it into rounds and baked it with maple syrup and topped it with toasted almonds and sage for a savory crunch. The best part is, you don’t need to whiten it! For more delicate pumpkin recipes, try mine Roasted Delicata Pumpkin and Brussels Sprouts, Parmesan – Delicata pumpkin with skinand Roasted Delicata Pumpkin with Turmeric.

Why I love Delicata Squash

Because it’s seasonal, butternut squash is only available in the fall and winter, but because it’s so easy to prepare, it’s one of my favorite fall vegetables. Unlike many other winter squashes, butternut squash is relatively easy to prepare because the skin softens when cooked, so you don’t need to peel it!

Nutritional: Delicata squash is a good source of fiber, vitamins A and C, and potassium. It’s also low in calories, making it a great addition to healthy meals.
Quick Prep Time: Preparation is quick as you don’t have to peel the pumpkin.
Meets Dietary Restrictions: this healthy side it’s natural gluten free and no dairy products.
Go ahead: You can make most of this Roasted Butternut Squash recipe ahead of time, making it easy to finish right before a meal. Slice the pumpkin and make the almond crumble a day or two ahead.

Does Delicata squash taste like butternut squash?

Delicata squash is often compared to walnut or acorn squash. It has a sweet and slightly nutty flavor with a creamy, soft texture.

Do you eat the skin of the delicate pumpkin?

yes One of the best things about Delicata squash is that you can eat the skin as it is more delicate and tender. It doesn’t need to be peeled, so it cooks much faster than some other pumpkins.

ingredients

Here’s everything you need to make this gluten-free and dairy-free baked pumpkin delica. See recipe card below for exact measurements.

Delicate Squash: Wash and dry two medium delica squashes
olive oil I like to use extra virgin olive oil
Maple syrup for a little sweetness. Honey or agave can also be used.
Kosher salt to season the pumpkin and almond crumbs
Almonds: Roughly chopped, toasted almonds.
sage: Chop fresh sage leaves for an earthy, spicy flavor.
red pepper gives the almonds a subtle warmth.

How to Roast Delicata Squash

Here are the step-by-step instructions for baking pumpkin delica. See recipe card below for exact measurements.

Sliced delicate pumpkin — Slice the delicate squash

Remove the seeds from the delicate squash and season. — Slice the delicate squash

Prepare the pumpkin: Cut the pumpkin into wedges with a sharp knife and scoop out the seeds with a spoon. Drizzle the delica with oil, maple syrup and salt. Place on a parchment-lined baking sheet and brush the remaining maple mixture in the bowl over the rings.
Baked pumpkin delica at 400°F for 35 to 40 minutes (turn it after 30 minutes).
Make the breadcrumb topping: Cook the almonds and sage in a small pan until lightly toasted and golden. Remove the pan from the heat and stir in the red pepper and salt.

Variations

squash: Swap Delicata for Acorn Squash or Walnut Squash.
Sweetener: Replace maple syrup with honey.
Nuts: Sub out the almonds with pecans or walnuts or leave them out to keep it simple.
fruits: Add fresh pomegranates or dried cranberries at the end for a splash of color.
Herbs: Replace the sage with rosemary or thyme.

What to serve with roasted delicate pumpkins

Pair the delicate pumpkin with a protein and green vegetable for a complete meal. You can also add this roasted pumpkin to your favorite fall salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

More Delicata Squash Recipes You’ll Love

preparation: 10 minutes

chef: 40 minutes

Total: 50 minutes

Production: 4 portions

Serving Size: 1 /2 cup (1/2 pumpkin)

Preheat oven to 400°F. Line a tray with baking paper.
Cut the squash into 1/2-inch-thick rounds, then remove the seeds from each (a teaspoon is the perfect size to fit the rounds and remove everything in one go).
Transfer the rings to a large bowl. Toss the squash with 1 tablespoon of the olive oil, the maple syrup, and 1/2 teaspoon of the salt and toss to combine. Spread the rings out in an even layer on the baking sheet, making sure that each one lays flat. Brush the remaining maple syrup mixture left in the bowl over the rings
Bake until the rings are tender and beginning to brown around the edges, turning after 30 minutes, 35 to 40 minutes total.
Meanwhile, make the breadcrumb topping: In a small skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. When the butter shimmers, add the almonds and sage and cook, stirring often, until lightly toasted and golden, 2 to 3 minutes. Remove pan from heat, add red pepper and remaining 1/4 teaspoon salt, toss to combine, then transfer to a small bowl. Move fast, the almonds should turn a few shades darker in those few seconds!
To serve, arrange the pumpkin rounds on a serving plate and sprinkle with the almond topping. Serve hot or warm.

Last step:

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Serving: 1 /2 cup (1/2 pumpkin), Calories: 177 kcal, Carbohydrates: 24 g, Protein: 3.5 g, fats: 9 g, Saturated fats: 1 g, sodium: 219 mg, Fibers: 4 g, sugar: 9.5 g