Roasted Delicata Squash with Walnut Crumble

Delicata squash with walnut crumble on a white plate

A flavorful fall side with of roasted delicata squash with a brown sugar buttery walnut crumble.


Units Scale

Roasted Delicata Squash:

  • 2 medium delicata squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

Walnut Crumble:

  • 1/3 cup chopped walnuts
  • 2 tablespoons dark brown sugar
  • 2 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon coarse salt


  1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. Set aside.
  2. 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.
  3. Roast 20-30 minutes or until squash in tender and lightly browned, flipping the squash pieces halfway through the cooking process.
  4. 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.
  5. 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.