This no-fuss and deliciously nutty roasted delicata squash with walnut crumble is an easy, comforting side dish everyone will love.
And you'll be delighted to know that delicata squash does not require peeling.
Just slice and get roasting!
- Delicata squash: It's one of my favorite winter squash because you don't have to peel it!
- Oil, salt and pepper: For roasting the squash.
- Walnuts: Crushed or chopped.
- Butter: Melted, for tossing together the crumble.
- Brown sugar: Light or dark brown will work great here.
- Cinnamon: Because any good crumble as a bit of cinnamon.
What is delicata squash?
- A winter squash that is oblong and oval shaped.
- It's pale yellow in color with green in the cracks that run lengthwise.
- The flesh is similar in flavor and color to butternut and acorn squash.
- The peel is edible.
Instructions for Roasting Delicata Squash
- The first step is to NOT peel the squash. Yes, I am giving you directions to not do something.
- This may seem weird, but this is the coolest thing about delicata squash - it doesn't need peeled!
- The exterior rind gets tender when cooked, so it doesn't require removal to make for a scrumptious end product.
- Just give it a good scrub under running water, and we're ready to do a bit of prep to get it ready for the oven.
- The second step is to cut and clean the squash. Simply cut the ends off of the squash, then cut it in half lengthwise.
- Use a spoon or a melon baller (it works like a charm!) to scoop out the innerds and discard or save to make roasted squash seeds.
- Then, chop the squash into ½-inch half moons and line them on a greased baking sheet.
- Coat them in oil, sprinkle with a little salt and pepper and toss.
- Then, roast them in a 400 degree oven about 15 minutes per side or until they're browned and crispy. So easy, so yummy.
- The third step is to enjoy the roasted squash as-is, or make something yummy to go with it.
- Like a sauce, pesto or something like a crunchy buttery walnut topping that takes it from good to freaking excellent.
How to Make Walnut Crumble
Making walnut crumble doesn't require much effort at all, but it'll take your squash to the next level, and makes it appropriate for a fabulous holiday side dish.
- First, toast the walnuts. Heat a medium-sized skillet to medium-ish heat.
- Add the chopped walnuts to it and once they start to toast, toss them around a bit so all sides become lightly browned.
- This step only takes about a minute and the walnuts can easily burn, so don't step away during this process. It'll go quick, I promise!
- Toasting the nuts will make them more flavorful and take the rawness out of them. It's a game changer, I promise.
- Next, stir the walnuts together with a little melted butter and brown sugar and a dash of cinnamon and salt.
- That's it, you guys, and when scooped on top of the roasted squash (or eaten by the spoonful), it creates an explosion of warm and cozy fall flavors.
- It's not dessert but it'll be satisfying in a dessert sort of way.
Recipe Substitutions and Alterations
- For the squash: You can use any squash variety here, but if you use one such as acorn, butternut or buttercup, you'll need to peel it first, and the cooking time will depend on how large you cut the pieces.
- For the olive oil: Use any cooking oil you'd like for roasting.
- For the walnuts: Swap with pecans if that's what you have on hand.
- For the brown sugar: Use light or dark brown. You could also use a non-nutritive sweetener substitute like Swerve brown sugar.
- For the butter: Use melted coconut oil or vegan butter.
- To make this gluten free: This recipe does not contain gluten. Be sure all ingredients you pick are gluten free.
- To make this dairy free: This recipe does not contain dairy.
- To make this vegan: Use melted coconut oil or vegan butter instead of real butter.
- To make this lower sugar: Use a sugar alternative like Swerve instead of regular brown sugar.
More Thanksgiving Side Dishes
- Butternut Squash Apple Soup
- Butternut Squash Mac & Cheese
- Spaghetti Squash with Italian Meatballs & Creamy Tomato Sauce
- Butternut Squash, Bacon & Sage Risotto
- Spinach Artichoke Stuffed Spaghetti Squash
- Parmesan & Dill Roasted Delicata Squash
Roasted Delicata Squash with Walnut Crumble
A flavorful fall side with of roasted delicata squash with a brown sugar buttery walnut crumble.
- Prep Time: 10-15 mins
- Cook Time: 20-30 mins
- Total Time: 30-45 mins
- Yield: Serves 6
- Category: Side Dish, Holiday
- Method: Roasting, Stove-Top
- Cuisine: American
Roasted Delicata Squash:
- 2 medium delicata squash
- 2 tablespoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup chopped walnuts
- 2 tablespoons dark brown sugar
- 2 tablespoons melted butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon coarse salt
- Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. Set aside.
- Cut the squashes in half lengthwise, then scoop out the seeds; discard the seeds. Slice the squash into ½ inch half-moons. Transfer to the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat and spread the squash pieces out on the baking sheet.
- Roast 20-30 minutes or until squash in tender and lightly browned, flipping the squash pieces halfway through the cooking process.
- Heat a medium skillet to medium. Add the walnuts and toast, stirring occasionally, until fragrant and lightly browned. Transfer to a bowl. Add the brown sugar, melted butter, cinnamon and a pinch of salt and stir to combine.
- Serve roasted squash topped with the walnut crumble.
Cooking Tip: Flipping the squash halfway through the roasting process allows both sides to get browned and lightly crispy.
- Serving Size: ⅙ of recipe
- Calories: 172
- Sugar: 5g
- Sodium: 241mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: squash, holiday, side dish, Thanksgiving, vegetarian