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Autumn Roasted Delicata Squash (Easy Recipe!)

Autumn Roasted Delicata Squash Recipe You’ll Love to Make

Enjoy this Autumn Roasted Delicata Squash, a delicious, gluten-free, and plant-based side dish perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Delicata Squash Substitute with butternut or acorn squash if unavailable.
  • 2 tablespoons Olive Oil Can swap with avocado oil.
  • 1 teaspoon Pumpkin Pie Spice Mix of cinnamon, nutmeg, and ginger can substitute.
  • 1 teaspoon Dried Thyme Fresh thyme can be used if available.
  • 1 teaspoon Kosher Salt Sea salt is a fine choice.
For Toppings
  • 2 cups Baby Arugula Substitute with spinach or mixed greens if preferred.
  • 1 cup Pomegranate Arils Dried cranberries can be an alternative.
  • 1 cup Goat Cheese/Feta Cheese Opt for vegan cheese for a dairy-free option.
  • 1 third cup Pumpkin Seeds Pecans or sunflower seeds can be used instead.
  • 2 tablespoons Honey/Maple Syrup Agave syrup is a vegan substitute.
For Garnish
  • 2 sprigs Fresh Thyme Dried thyme works in a pinch.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • knife
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Scrub the delicata squash clean, slice off both ends, cut it in half lengthwise, scoop out the seeds, and slice into thin half-moon shapes about ¼-½ inch thick.
  3. Place the sliced squash on the baking sheet, drizzle with olive oil, sprinkle with pumpkin pie spice, dried thyme, and kosher salt. Toss to coat evenly.
  4. Roast the squash for 20-25 minutes, flipping halfway through for even browning. It's ready when golden brown and tender.
  5. Remove the squash from the oven, let it cool slightly, and prepare a platter with a bed of baby arugula.
  6. Layer the roasted squash on top of the arugula, sprinkle with goat cheese, pomegranate arils, and pumpkin seeds, finishing with fresh thyme and a drizzle of honey.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 240mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 1600IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, cut squash slices uniformly and ensure to flip during roasting for even cooking. Store leftovers properly to maintain freshness.

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