Delicata squash will be your new favorite EASY fall/winter vegetable! This roasted delicata squash recipe is sweet, nutty, velvety, with buttery caramelized flavor that’s delicious plain or fabulous on salads! The squash is a breeze to prepare with a manageable size, edible skin (no need to peel!), and super easy-to-slice.
Prep: Preheat oven to 400°F. Line a baking sheet (13x18) with parchment paper for easy cleanup.
Wash and trim: Wash and dry the outside of the squash. Trim off both ends.
Halve and remove seeds: To slice the squash in half lengthwise, I find it easiest to stand it straight up on the cutting board, then slice top to bottom. Scrape out the seeds.
Make rings: Place squash cut side down on a cutting board. Cut slices ¾-inch thick.
Glaze squash:Whisk all of the remaining ingredients together in a large bowl (large enough to fit squash). Taste and adjust as desired – make it sweeter with additional sugar/syrup or tangier with additional balsamic. Add sliced half rings and gently stir to evenly coat.
Roast: Add the squash slices to prepared baking sheet in a single layer without touching (reserve any remaining glaze). Bake for 15 minutes, then brush the tops of the squash with remaining glaze. Flip over, and bake an additional 15-20 minutes depending on desired tenderness/caramelization.
Notes
Storage: Let roasted delicata squash cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days.
To freeze: Place roasted, cooled slices on a baking sheet in a single layer and flash-freeze for 1-2 hours, until solid. Transfer the half-moons to a freezer-safe, airtight container or zip-top bag, removing as much air as possible before sealing. Label the container with the date and store in the freezer for up to 3-4 months.
To reheat in the oven: Spread the frozen or thawed delicata half moons on a baking sheet in a single layer Bake at 375 degrees F for 10-15 minutes or until thoroughly warmed, flipping halfway through.