Delicata squash is one of my favorite go-to varieties because they are so versatile, easy to prep and quick cooking. And with their mild flavor, there are about a million different ways to jazz them up. Here are 23 Delicata Squash Recipes that I’ve collected from a few blogging friends as well as my own Healthy Seasonal Recipes archives.

Delicata Squash Recipes

See Delicata Squash Recipes

I love that delicata are thin-skinned, which means the skin is edible, so no peeling necessary. Their small cylindrical shape also makes them less daunting to break down than say a butternut or hubbard squash. If you’re new to dealing with whole winter squash, the delicata is a great beginner squash. 

The most popular way to cook these precious little squash is to roast them. After they are roasted, the sky is the limit as to what you can do with them. You can keep them whole and stuff them. You can slice them and toss them into salads or bowls. You can spice them up with a variety of seasonings and eat them as they are. Or you can combine them with other veggies and ingredients to make an awesome side dish, appetizer or even dessert.

The possibilities are endless and absolutely delicious! In this collection you’ll find everything from a quinoa and spinach stuffed delicata squash to a gluten free kale salad with roasted delicata squash, there is something for everyone and every occasion.

How to Roast Delicata Squash

  • Cut and Seed It. First, you’ll need to cut it in half lengthwise and scoop out the seeds (no peeling required.) The seeds are edible, so you can save them to roast later if you want. To stuff or puree it, roast the halves whole by brushing with oil, seasoning and placing them flesh-side down on a baking sheet. Alternatively, slice them into half-moons and season with oil and desired spice. Spread them out in a single layer on a baking sheet and roast.
  • Heat Is Your Friend. When you roast delicata squash, as with most vegetables, you should heat the oven to at least 400 degrees. The goal is to get a little color on those babies. Color equals flavor. With that said, turn them at least once or twice during cooking to ensure even browning.
  • Go Crazy with Seasonings. As you’ll see in the recipes below, delicata squash really is a blank canvas. You can season them with a variety of spices like cinnamon or a little smoked paprika. Toss them after roasting with parmesan or maple syrup. They are the perfect foil for both sweet and savory seasonings. 

Delicata Squash Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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kale salad with delicata squash, cranberries, goat cheese and spiced pecans

23 Delicata Squash Recipes

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With their mild flavor, there are about a million different ways to jazz up delicata squash. This roasted delicata squash salad with warm pickled onion dressing is one of my favorites! It’s filled with healthy vegetables, nuts for protein and topped with a delicious dressing.  AND it’s a wilt-free no-lettuce salad that makes a healthy and delicious lunch and dinner. You can’t go wrong!


  • 2 medium delicata squash
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground pepper, divided
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey (or use agave to make it vegan)
  • 1/4 teaspoon caraway seed
  • 1/4 cup minced red onion
  • 2 cups shredded cabbage
  • 1 large apple, finely diced
  • 1/2 cup chopped celery hearts (preferably with leaves)
  • 1/2 cup chopped toasted walnuts
  • 2 tablespoons Italian parsley, cut into strips (optional)


  1. Preheat oven to 400°F.
  2. Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.
  3. Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.
  4. Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).


Make Ahead: If you’re hoping to make this salad ahead, I would recommend prepping the vegetables. Roast the squash, make the pickled red onion, and cut the red cabbage the night or day before and assemble when ready to serve.

  • Prep Time: 30
  • Cook Time: 20
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Calories: 315
  • Sugar: 11 g
  • Sodium: 370 mg
  • Fat: 21 g
  • Saturated Fat: 3 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 3 g