Roasted delicata squash with pepita pesto has crispy edges and is studded with bold flavors of curry and cilantro. It’s simple enough for a weeknight but unique enough to make a great holiday table side dish.
Say hello to your new favorite fall side dish! Or quick weeknight dinner accompaniment, appetizer, holiday side, light dinner for one, etc.
In the world of squash, delicata is one of my favorites because of the tenderness of the flesh, but subtle crunch of the skin. Roasting gives it a caramel-like edge and while it’s perfect on it’s own, I decided to jazz it up with something bright and fresh for contrast.
What does delicata squash look like?
Delicata squash is the small, cylindrical squash that is yellow with green ridges. It’s usually served in rings or half-moons. One squash is the perfect size for one meal (2-4 servings, depending on the size).
Also note that there’s no need to peel it which saves a good amount of time. Just wash well before slicing. The skin gets nice and soft and adds texture.
For this recipe, we’re making what some would call delicata “fries” which basically means cutting the rings in half. Both shapes are beautiful, but this half-moon shape works well for dipping and serving in salads.
A curry/garlic/crushed red pepper spice blend adds just the right amount of flavor without overwhelming the dish. The squash crisps up so well in the oven. I definitely snuck a few straight from the pan because LOOK at that beautiful browning.
While the squash cooks, it’s easy to make the pepita pesto by using a large wide-mouth mason jar and stick blender. Just toss everything in and blend away! Then, the jar goes into the dishwasher and you aren’t left cleaning a food processor or full-size blender. Winning.
Serve with the pesto on the side, or drizzled on top depending on the occasion. I also love to garnish this with additional cilantro and pepitas!
How to Use Roasted Delicata Squash
Besides being the perfect side dish, there are several other ways you can serve roasted delicata squash. The presentation is gorgeous and interesting without a lot of effort. Think salads, grain bowls, in pasta or even mixed with other roasted vegetables for an epic fall side dish.
Regardless of how you serve it, I think this recipe will get you hooked on delicata this fall/winter. Give it a try and let me know what you think!
You might also like:
- Sweet & Spicy Turmeric Roasted Carrots
- Dirty Chai Spiced Pecans
- Instant Pot Cranberry Sauce with Pears
Roasted Delicata Squash with Pepita Pesto
Roasted delicata squash with pepita pesto has crispy edges and is studded with bold flavors of curry and cilantro. It’s simple enough for a weeknight but unique enough to make a great holiday table side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Squash:
- 1 small to medium delicata squash
- 1–2 Tbsp olive oil
- 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/2 tsp course sea salt
- 1/2 tsp curry powder
- 1/4 tsp red pepper flakes
Pepita Pesto:
- 1/2 cup pepitas (plus more for serving)
- 1 small bunch cilantro (reserving a few leaves for serving)
- 1 Tbsp maple syrup
- 2 cloves garlic
- 1 lime, juiced
- pinch of course sea salt
- 1/4–1/3 cup olive oil
Instructions
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper and set aside.
- Slice delicata squash into 1/2″ slices (discarding the ends), then slice each ring into a half-moon shape. Remove seeds and discard.
- Toss squash with olive oil in a small bowl.
- In a separate small dish, combine spices. Add spice blend to squash and toss to coat.
- Transfer squash to sheet pan into a single layer. Roast for 30 minutes, flipping once halfway through until browned.
- While squash cooks, make the pesto: Add everything to a large wide-mouth mason jar and use a stick blender to fully incorporate all ingredients (start with 1/4 cup oil, adding more as needed).
- Once squash is done cooking, transfer to a serving platter and top with pesto and extra pepitas and cilantro.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Feel free to use store-bought pesto if you don’t have time to make it from scratch, although the cilantro/pepita flavors really pair well with the squash so I highly recommend it!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 126
- Fat: 7 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 3 grams
Keywords: roasted delicata squash, homemade cilantro pesto, holiday side dish, gluten-free, dairy-free
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