The natural sweet notes of brown sugar in delicata squash pair well with the nutty crunch of hazelnuts and the richness of brown butter in this Roasted Delicata Squash side dish recipe.
I grew up thinking I hated winter squash.
Until I was an adult, the only way I had it was mashed into oblivion. And as a kid, mashed winter squash looks an awful lot like baby food. And let’s be honest, it doesn’t taste far off the mark either!
I didn’t know there was any way to eat winter squash.
Enter delicata squash…
In This Article
What is Delicata Squash?
Also known as sweet potato squash, delicata squash is a type of winter squash with a delicate rind. This type of squash is cylindrical in shape, with a creamy yellow color and green or orange stripes running length-wise.
How Long Does Delicata Squash Last?
If you have a cool, dry place (such as a root cellar) to store vegetables, delicata squash will last for about 3 to 6 months.
Otherwise, you can store delicata squash in the fridge for about 1 month.
Can You Eat the Skin of Delicata Squash?
Yes! The skin of delicata squash is edible, so there’s no need to peel it.
Roasted Delicata Squash Recipe
There are a few different ways that you can cook delicata squash. It’s delicious fried, grilled, sautéed, and roasted whole.
One of the easiest and most delicious ways to prepare delicata squash is to remove the seeds, thinly slice it, and roast it with oil, salt, and pepper.
The squash caramelizes as it roasts, and this brings out its natural sweetness, similar to a sweet potato. It turns golden in spots, and it gets slightly crunchy. You can serve roasted delicata squash hot or at room temperature.
In this recipe, the sweetness of caramelized roasted delicata squash is enhanced by brown butter and nutty, crunchy hazelnuts.
Rosemary is added to the butter as it browns, which brings depth and complexity, as well as a subtle woodsy aroma.
This is a perfect side dish for cooler months, and it’s delicious paired with chicken or beef. And it would be a great addition to your Thanksgiving dinner!
More Winter Squash Recipes to Try:
- Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter
- Roasted Acorn Squash Soup
- Harvest Kale Salad with Acorn Squash, Toasted Hazelnuts, and Apple Cinnamon Vinaigrette
- Maple Mashed Butternut Squash
- Roasted Brussels Sprouts and Squash with Cranberry Cider Glaze
- Savory Cheesy Pumpkin Stuffed Shells
- Roasted Butternut Squash
- Chai-Spiced Spaghetti Squash (or Pumpkin) Crumble-Topped Loaf Cake
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Roasted Delicata Squash Recipe with Rosemary Brown Butter and Hazelnuts
Ingredients
- 2 medium delicata squash washed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup whole hazelnuts
- 2 tablespoon unsalted butter
- 2 sprigs fresh rosemary plus more for garnish if desired
Instructions
- Preheat the oven to 425F.
- Trim both ends off each delicata squash. Cut each in half lengthwise, scoop out the seeds, and slice them into 1/4-inch thick half-circles.
- Toss the squash with the oil, salt, and black pepper, and spread it out evenly on a large baking tray.
- Roast the squash until its golden brown in spots on both sides, about 25 to 30 minutes, flipping once halfway through.
- After you flip the squash, spread the hazelnuts out in an even layer on a small baking tray and roast until light golden, about 5 to 10 minutes. Cool, and then coarsely chop the hazelnuts.
- Meanwhile, add the butter to a small saucepan over medium heat. Once melted, add the rosemary sprigs and cook until the butter is light brown and smells nutty, about 5 minutes. Remove and discard the rosemary.
- To serve, put the squash on a serving platter. Drizzle on the rosemary browned butter and sprinkle on the hazelnuts. Garnish with fresh rosemary if desired.
- Serve warm.
Faith's Tips
- The delicata squash I used were about 1 to 1 1/4 pounds each.
- To make this recipe paleo, use ghee instead of brown butter.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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