Mom's Best Recipes
Recipe

Pepper Squash Recipe

Roasted delicata squash with a bold black-pepper glaze, crispy edges, and a little creamy feta situation to bring it all home.

Author By Matt Campbell
4.8
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If squash has ever tasted like sweet baby food in your house, I get it. Some squash recipes go all-in on sugar and forget the part where we actually season. This one fixes that.

Think of it as a gourmet, pepper-forward side that still plays nice with a weeknight schedule. We roast delicata for maximum crisp edges, then hit it with a glossy glaze that is basically hot-honey-adjacent in spirit: maple, lemon, Dijon, olive oil, and a full-on snowstorm of freshly cracked black pepper. It is cozy and bright at the same time, which is basically my favorite kind of chaos.

Bonus: delicata squash is the low-drama squash. No peeling. Just slice, scoop, roast, and pretend you planned this.

Why It Works

  • Big flavor with simple ingredients: The glaze leans on pantry staples, but the pepper and lemon make it taste restaurant-y.
  • Crisp edges, tender centers: High heat plus enough space on the pan prevents steaming and gives you those browned bits.
  • Sweet and savory balance: Maple brings warmth, lemon brings lift, and feta adds salty creaminess so it never goes cloying.
  • Flexible heat level: Add chili flakes for a kick, or keep it pepper-only for kid-friendly bold.

Pairs Well With

  • Lemon Herb Roast Chicken

  • Ultra Creamy Mashed Potatoes

  • Cucumber Herb Quinoa Salad

  • Pan Seared Salmon with Lemon

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat for crisp edges: Best in a 400 F oven or toaster oven for 8 to 12 minutes. Air fryer works great too. Microwave is fine, but you will lose the crisp.

Keep the finish fresh: If you are planning ahead, store feta and herbs separately and add after reheating.

Leftover glow-up ideas:

  • Toss into a grain bowl with farro, arugula, and a soft-boiled egg.
  • Fold into a warm pita with yogurt and cucumbers.
  • Chop and add to a salad with chickpeas and a lemony vinaigrette.

Common Questions

What is the best squash to use for this recipe?

Delicata is my top choice because the skin is tender and edible, and it roasts quickly. You can also use acorn squash (peel is tougher) or butternut (peel it and cube it). If you switch shapes, just roast until browned and fork tender.

How do I keep the squash from turning mushy?

Two things: do not overcrowd the pan, and roast hot. Give the pieces breathing room so they brown instead of steam. Also, cut evenly so everything finishes at the same time.

Is this spicy?

It is pepper-forward, not hot. Black pepper gives warmth and bite. If you want heat, add red pepper flakes or a pinch of cayenne to the glaze.

Can I make it dairy-free?

Yes. Skip the feta, or swap in a dairy-free feta style crumble. A drizzle of tahini mixed with lemon also tastes great here.

Can I prep this ahead?

You can slice and seed the squash up to 24 hours ahead. Store it covered in the fridge. Mix the glaze ahead too. Roast right before serving for best texture.

The first time I tried to make squash “fancy,” I went the predictable route: butter, brown sugar, cinnamon, the whole cozy candle aisle. It was fine. But it was also the kind of fine that makes you forget you ate it.

This pepper squash happened on a night when I wanted comfort food, but my brain was craving brightness and a little bite. I started cracking black pepper like I had something to prove, added lemon to keep it awake, and suddenly the pan of squash stopped being a side dish and started being the thing people hovered over in the kitchen. If you catch someone “just testing a piece” for the third time, you did it right.