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The naturally sweet brown sugar-like notes in roasted delicata squash pair well with the nutty crunch of hazelnuts and the richness of brown butter in this recipe. This easy side dish is perfect for fall and winter, and it’s beautiful enough for special meals like Thanksgiving dinner!
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…
There are a few different ways that you can cook this delicious winter squash. It’s delicious fried, grilled, sautéed, and roasted whole.
One of the easiest and most delicious ways to prepare this squash is to remove the seeds, thinly slice it into rings, 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, so it also lends itself well to hearty salads.
In this recipe, brown butter and nutty, crunchy hazelnuts enhance the sweetness of caramelized roasted delicata squash. We add rosemary 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 or Christmas dinner!
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. It has a sweet, nutty flavor, and after roasting, its flesh is smooth and creamy and its skin is crispy.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Delicata squash – This gorgeous winter squash is the star of the show.
- Olive oil – You can also use avocado oil, coconut oil, duck fat, or beef tallow.
- Salt and black pepper – These simple seasonings make sure this dish isn’t bland.
- Hazelnuts – For crunchy texture and nutty flavor.
- Unsalted butter – We brown the butter and drizzle it on top; it lends sweet, nutty, caramelized notes that play off the roasted squash’s flavor.
- Fresh rosemary – Adds a contrasting woodsy depth, cutting through the sweet squash and rich butter.
Step-by-Step Instructions
How to Roast Delicata Squash
- 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 at 425F, flipping once halfway through.
Make the Rosemary Brown Butter
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.
Toast the Hazelnuts
After you flip the squash, spread the hazelnuts out in an even layer on a small baking tray (or other oven-safe dish), and roast until light golden, about 5 to 10 minutes (on the rack alongside the squash). Cool, and then coarsely chop the hazelnuts.
Storage and Reheating Tips
Cool to room temperature and then store roasted squash in an airtight container in the fridge for up to 5 days.
You can eat it cold, or reheat it in a microwave (if you don’t mind that it’s not crispy), air fryer (at 375F for about 5 minutes), or oven (at 350F for 10 to 15 minutes).
Variations
- Swap out the hazelnuts for any kind of nuts you like. Pecans, walnuts, pistachios, or almonds are all great choices. Hulled pumpkin seeds (aka pipits) are delicious here too.
- Amplify the natural sweetness of this winter squash. To do so, simply add 2 tablespoons of maple syrup or brown sugar to the butter once it’s browned, stirring to dissolve.
- If the astringent flavor of rosemary isn’t your thing, feel free to omit it or use fresh thyme instead.
- Make it cozy with warm spices. Instead of the piney, woodsy flavor of rosemary in the brown butter, skip it and add 1/4 teaspoon cinnamon instead.
Tips For Making the Best Delicata Squash
- If you want to make roasted delicata squash rings, it’s easy to do so! You’ll just have to cut the squash differently. Trim off both ends, cut it half horizontally, and scoop out the seeds from both halves. Slice each half into rings and continue with the recipe as written.
- To get the longest shelf life out of your delicata squash, wait to cut it. Before cutting, it’ll stay good for up to a month in the fridge. After cutting, it’ll last about a week.
Frequently Asked Questions
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 whole, uncut delicata squash in the fridge for about 1 month.
Yes! The skin of delicata squash is edible and tender when cooked, so there’s no need to peel it.
More Winter Squash Recipes to Try
- Easy Butternut Squash Puree with Brown Butter
- Harvest Kale Salad with Acorn Squash, Toasted Hazelnuts, and Apple Cinnamon Vinaigrette
- Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
- Savory Cheesy Pumpkin Stuffed Shells
- Easy Pumpkin Bread Recipes with Brown Butter and Chai Spices
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Roasted Delicata Squash Recipe with Brown Butter and Toasted Hazelnuts
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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
- Prep. 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. Roast the squash until it's golden brown in spots on both sides, about 25 to 30 minutes, flipping once halfway through.
- Toast the hazelnuts. After you flip the squash, spread the hazelnuts out in an even layer on a small baking tray (or other oven-safe dish), and roast until light golden, about 5 to 10 minutes (on the rack alongside the squash). Cool, and then coarsely chop the hazelnuts.
- Brown the butter. 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.
- Serve. 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.
Notes
- Squash Size: The delicata squash I used were about 1 to 1 1/4 pounds each.
- Paleo Version: To make this recipe paleo, use ghee instead of brown butter.
- Vegan Version: Use vegan butter (or coconut oil or olive oil) instead of regular butter.
- Storage: Cool to room temperature and then store roasted squash in an airtight container in the fridge for up to 5 days.
- Reheating: You can eat it cold (it’s delicious added to a salad), or reheat it in a microwave (if you don’t mind that it’s not crispy), air fryer (at 375F for about 5 minutes), or oven (at 350F for 10 to 15 minutes).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on October 30, 2020 and updated on November 26, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Delicata squash is my very favorite one of all – wish it wasn’t so hard to find. I could eat it once a week – nobody else in my family would come close to touching squash so I don’t have to share! I’m new to your site and like it very much so far – it’s so interesting.
Chris, Thank you so much for your kind words. It’s nice to “meet” a fellow delicata lover! (P.S. I’m jealous you don’t have to share it!)