Recipe

Weeknight Delicata Squash

Roasted delicata squash with browned butter, sage, and a quick maple cider brown butter glaze. Cozy, classic, and fast enough for a Tuesday.

By Matt Campbell

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4.8

A real photo of roasted delicata squash half-moons on a sheet pan, caramelized at the edges with sage leaves and a glossy maple cider brown butter glaze

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Delicata squash is the weeknight hero nobody warned you about. It often roasts faster than butternut, tastes like a sweet potato and a pumpkin had a very cute baby, and the best part is you do not have to peel it. The skin gets tender in the oven, which means your dinner stays in the “cozy and impressive” lane, not the “why is my cutting board sticky and my hands cramped” lane.

This version goes classic: warm squash, browned butter, crispy sage, a whisper of maple, and just enough vinegar to keep everything bright. It is the kind of side dish that can also quietly become the main event if you throw a fried egg on top. No judgment. Actually, encouragement.

A real photo of hands slicing a delicata squash into half-moons on a wooden cutting board with a chef's knife

Why It Works

Fast roast, big payoff: Delicata’s thin skin and small size mean tender centers and crisp edges in about 25 minutes.
Classic fall flavor, not cloying: Browned butter and sage bring that old-school comfort, while apple cider vinegar keeps the sweetness in check.
One pan, low drama: Everything happens on a sheet pan, plus a tiny skillet moment for the butter, which is optional but highly rewarding.
Accessible ingredients: Grocery store staples, no specialty spice blends, and the seasoning is flexible if you are cooking for picky eaters.

Pairs Well With

Storage Tips

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. The glaze will soak in a bit, which is not a problem. It just gets cozier.

Reheat (best texture): Spread on a sheet pan and warm at 400°F for 6 to 10 minutes until the edges perk back up. A toaster oven works great.

Reheat (fastest): Microwave in 30-second bursts. It will be softer, but still tasty. Add a pinch of salt after reheating to wake it up.

Freezing: You can freeze it, but the texture goes more mashy once thawed. If you do freeze, plan to repurpose into soup, a grain bowl, or a quick squash mash.

Common Questions

Do I really not need to peel delicata squash?

Usually, yes. Wash it well, trim the ends, scoop the seeds, and slice. The skin turns tender when roasted. If your squash is extra large, older, or the skin feels noticeably tough, you can peel it, but most of the time you do not need to.

How do I cut it safely without wrestling it?

Slice a thin strip off one side lengthwise to create a flat “parking spot,” then set the squash on that flat side to halve it. Scoop seeds with a spoon, then slice into half-moons.

Can I make this dairy-free?

Yes. Swap the butter for olive oil. You will miss the nutty brown butter note, but the sage-maple vibe still delivers.

What makes this feel classic?

It leans on old-school American fall flavors: roasted winter squash, sage, and butter, with a little sweetener and a splash of vinegar. Nothing fussy, just time-tested pairings and good roasting technique.

Can I add protein and call it dinner?

Absolutely. Top with a fried egg, toss with cooked lentils, or serve alongside rotisserie chicken. It also loves crumbled sausage if you are feeling extra.

How do I pick a good delicata squash?

Look for squash that feels firm and heavy for its size, with no soft spots. The green stripes are normal. A few surface scuffs are fine. Squishy spots are not.

Is this vegetarian? Any nut-free options?

Vegetarian as written. For nut-free, skip the walnuts and use pepitas, or just leave the crunch off entirely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan
Parchment paper (optional, but makes cleanup easier)
Chef’s knife and cutting board
Small skillet or saucepan (for browning butter)
Mixing bowl
Spatula or tongs

The first time I cooked delicata squash, I kept waiting for the part where it becomes a project. You know the moment: peeling, sweating, regretting your choices. It never happened. I sliced it, roasted it, and suddenly I had these caramelized little half-moons that tasted like fall decided to be helpful for once. Now it is my go-to when I want a side that feels like I tried, even if I started cooking with one sock on and a podcast playing too loud.