Sweet, tender Delicata squash gets the royal treatment in this colorful fall side dish.
Delicata squash is one of my favorite winter squashes. Its thin skin makes it easy to prep, and its pale orange interior bakes up sweet and creamy, with a pretty autumn hue.
For this easy side dish, I’ve given Delicata an Italian twist, roasting them with honey and freshly grated Parmesan cheese and finishing them with a scattering of toasted pine nuts.
Why You’ll Love This Roasted Delicata Squash Recipe
- It’s easy! Delicata’s thin, edible skin means no peeling.
- Golden roasted wedges topped with pine nuts make an impressive presentation that pairs effortlessly with chicken, fish, pork, or holiday mains.
- It’s a perfect combination. Honey, olive oil, pine nuts, and Parmesan amp up the naturally sweet squash flavor with savory-sweet compliments.
How to Roast Delicata Squash
- Get ready. Heat the oven to 400°F. Trim the stem end of 2 medium delicata squashes (2 to 2 1/2 pounds total) and cut each in half lengthwise. Scoop out the seeds, then cut each piece in half crosswise into 1/2-inch thick slices.
- Season the squash. Toss the squash in 2 tablespoons extra virgin olive oil. Season them with a sprinkle of salt and a fresh grinding of black pepper. Place squash cut-sides down on a rimmed, parchment paper-lined baking sheet.
- Roast. Slide the baking pan into the oven and roast the squash wedges at 400° F for 20 minutes. Flip the squash pieces and return them to the oven to roast for another 10 to 15 minutes or until the flesh is tender and the squash takes on a burnished, golden-brown color.
- Toast the pine nuts. While the squash is roasting, place 2 tablespoons pine nuts in a small dry skillet and cook, stirring, on medium-low for 3 to 5 minutes, until the nuts are golden brown and you can smell their toasty aroma. Transfer the nuts to a plate or bowl to cool.
- Add honey and cheese. Remove the squash from the oven and drizzle with 2 tablespoons honey. Use a microplane to grate a 1/2 cup of Parmesan cheese over the pieces of squash. Return the pan to the oven for another 5 to 10 minutes, or just until the cheese melts and is beginning to brown.
- Finish and serve. When the squash is done, remove it from the oven and arrange the pieces on a platter. Sprinkle with pine nuts, fresh thyme leaves, and more Parmesan, if you like, and serve.
What is Delicata Squash?
Delicata squash is an oblong cream- to yellow-colored squash with green stripes and speckles, is at the top of my list for several reasons:
- Its thin rind is edible and easy to cut through, making for easy prep—no peeling required!
- Its medium size makes it ideal for cutting into halves or quarters and roasting.
- When cooked, its pale orange flesh is creamy-textured, and it has an appealing flavor that calls to mind corn and sweet potatoes.
- Its subtle taste takes well to all sorts of preparations and flavor profiles.
Other types of squash that will work in this recipe are:
- Sweet dumpling squash, which is essentially the same as Delicata, except round and squat in shape rather than oblong. It makes an ideal substitute.
- Carnival is another good choice for roasting; it’s a cross between acorn and sweet dumpling and has the same appealing characteristics.
Make it Your Own
- Make it dairy-free: Omit the Parmesan cheese. When the squash is finished roasting, drizzle a little white balsamic vinegar over the wedges. The bright flavor of the vinegar makes a nice contrast to the honey.
- Switch the nuts: The buttery flavor and delicious crunch of hazelnuts make them a perfect partner for delicata and other winter squash. Chop toasted hazelnuts coarsely and scatter them on top of the roasted squash.
- Use a mix of squashes: For holidays and festive occasions, I sometimes like to put out a big platter of roasted squash wedges using a mix of delicata, carnival, and sweet dumpling squashes. Prepare and roast the squashes in the same way as you would delicata. Their cooking times are similar, but test for doneness by inserting a fork or skewer into the center of the squash pieces to make sure they are tender.
What to Serve with Roasted Delicata Squash
The rich fall flavors of roasted delicata squash make it an easy companion. Try it with classic chicken scallopini or pan-seared pork chops with bay leaf and lemon slices. If you’re a seafood lover like me, pair it with pan-seared salmon or garlicky shrimp scampi.
More Winter Squash Recipes
Sides and Small Plates
Mediterranean Style Stuffed Acorn Squash Recipe
Sides and Small Plates
Fall Rotini Pasta Recipe with Butternut Squash and Brussels Sprouts
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Roasted Delicata Squash with Honey, Parmesan, and Pine Nuts
This colorful dish of honey-roasted squash with parmesan and pine nuts is a celebration of fall! It comes together in under an hour and makes an impressive presentation, whether you’re serving it on Thanksgiving or just want to elevate your dinner routine.
Equipment
Ingredients
- 2 medium delicata squashes (2 to 2 1/2 pounds total)
- 2 tablespoons mild extra virgin olive oil
- Fine salt
- Freshly ground black pepper
- 2 tablespoons pine nuts
- 2 tablespoons runny honey
- 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more to finish
- Fresh thyme leaves, to serve (optional)
Instructions
- Get ready. Heat the oven to 400°F. Trim off the stem end of each squash and cut each in half lengthwise. Scoop out the seeds, then cut each piece in half crosswise into 1/2-inch thick slices.
- Season the squash. Toss the squash in the extra virgin olive oil. Season them with a sprinkle of salt and a fresh grinding of black pepper. Place squash cut-sides down onto on a rimmed, parchment paper-lined baking sheet.
- Roast. Slide the baking pan into the oven and roast the squash wedges at 400° F for 20 minutes. Flip the squash pieces and return them to the oven to roast for another 10 to 15 minutes or until the flesh is tender and the squash takes on a burnished, golden-brown color.
- Toast the pine nuts. While the squash is roasting, place pine nuts in a small dry skillet and cook, stirring, on medium-low for 3 to 5 minutes, until the nuts are golden brown and you can smell their toasty aroma. Transfer the nuts to a plate or bowl to cool.
- Add honey and cheese. Remove the squash from the oven and drizzle with the honey. Sprinkle Parmesan over the pieces of squash. Return the pan to the oven for another 5 to 10 minutes, or just until the cheese melts and is beginning to brown.
- Finish and serve. When the squash is done, remove it from the oven and arrange the pieces on a platter. Sprinkle with pine nuts and thyme leaves and extra cheese, if you like, and serve.
Notes
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and honey used in this recipe.
Shopping Tips
Winter squash, even thin-rind Delicata, can be challenging to cut into. Softening it briefly in the microwave makes this step much easier.
- When buying winter squash, choose firm ones, with no soft spots or brown specks. Choose squash that feel heavy for their size when you pick them up; if they feel light, chances are they’re dry and pithy inside, and their texture and taste won’t be great once cooked.
- I like to use orange blossom or wildflower honey in this recipe. They have lots of flavor but aren’t too robust. Use a runny honey that is easy to pour.
- Look for Italian, Spanish, or Mediterranean pine nuts at the supermarket. They have a slim, elongated shape and a pronounced sweet, nutty flavor. Chinese pine nuts, by contrast, are small and rounded in shape, and they have a milder flavor. They can sometimes have a metallic aftertaste that I find off-putting. For an inexpensive substitute, use roasted pepitas instead.
Winter squash, even thin-rind Delicata, can be challenging to cut into. Softening it briefly in the microwave makes this step much easier.
Place both delicata squashes in the microwave and cook on high for about 2 minutes, turning them once or twice for even cooking. Use oven mitts or a kitchen towel to handle the squash—they will be hot. Transfer them to a cutting board and let them cool until you can handle them comfortably before proceeding with the recipe.
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