Spice Roasted Delicata Squash with Port Reduction
This Spice Roasted Delicata Squash with Port Wine Sauce is made with just 4 ingredients and comes together in about 35 minutes. I love to serve this tasty baked delicata side in the fall along with grilled pork chops and a green salad.
Table of contents
Why We Love This Recipe For Spice Roasted Delicata Squash with Port Wine Sauce
Did you pick up some delicata squash at the farmers’ market this week and now you’re wondering what to do with it? Well, of course you could simply roast it with salt and pepper or steam it. But let me recommend this recipe instead. You simply toss the delicata squash with pumpkin pie spice, roast it and then drizzle it with port wine that has been reduced down. So easy, but so much more special!
If you’re wondering what exactly a delicata squash is or simply want to know more about winter squashes check out my produce spotlight on squash.
Recipe Highlights
- The recipe takes only 35 minutes
- No special skills or tools required, but the pumpkin pie spice and the port wine sauce make this recipe feel fancy
- A delicious new way to dress up delicata squash
Key Ingredients For This Roasted Delicata Squash
- Delicata Squash: Delicata squash is in season from late summer to early fall. The delicata squash skin is tender enough that you can eat it.
- Extra-Virgin Olive Oil
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice you can make your own with cinnamon, nutmeg, cloves, and ginger.
- Port Wine: Port wine is a sweet type of fortified wine from Portugal. It is usually labelled tawny or ruby and either would work here. You could use balsamic drizzle instead.
Step-by-Step Instructions to Make This Baked Delicata
Step 1: Preheat oven
Preheat the oven to 400ºF.
Step 2: Roast delicata squash
Cut the delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut the squash into half moons, each about 1/3-inch thick. Toss in a large bowl with spice and salt to taste until the squash is coated. Spread out on two large baking sheets and transfer to the oven. Roast, stirring once or twice, and rotating the pans, until the squash is tender and browning, 16 to 20 minutes.
Step 3: Make port wine sauce
Meanwhile bring the port to a boil over medium-high heat, in a small saucepan, swirling occasionally. Adjust heat so the flame is not licking the sides of the pan and boil, swirling occasionally, until the port is reduced to a thick syrupy consistency, 7 to 8 minutes.
Step 4: Serve Spice Roasted Delicata Squash with Port Wine Sauce
Serve the roasted delicata squash drizzled with the port sauce.
FAQs and Expert Tips
Store this roasted delicata squash in an airtight container for up to 3 to 4 days. Reheat in the microwave, if desired, until just warmed through, 1 to 2 minutes.
After delicata squash is harvested, it needs to be cured in a warm, dry spot for one to two weeks. This helps the squash starches to be turned into sugars (which makes it taste sweeter). When you bring a squash home from the farmers’ market or get it in your CSA it will already be cured. If you grow your own, make sure you cure yours before storing it.
Because the skin is thin it makes it more susceptible to rot. Wash any dirt off the skin when you bring it home and make sure it is dry before storing it. Some farm wash the squash with a mild bleach solution to kill the spores on the skin that cause it to rot. It is best stored in a cool dark place—like a root cellar—and will keep for two to three months.
Link Love
- Modern Farmer: I can’t believe its not butternut squash
- Edible Perspective | Stuffed Delicata Squash with Quinoa Stuffing
- Produce on Parade | Delicata Squash Chard Penne Pasta
- With Food and Love| Fennel and Delicata Squash Soup
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
PrintSpice Roasted Delicata Squash with Port Reduction
- Total Time: 35 minutes
- Yield: 6 cups 1x
Description
This Spice Roasted Delicata Squash with Port Wine Sauce is made with just 4 ingredients and comes together in about 35 minutes. I love to serve this tasty baked delicata side in the fall along with grilled pork chops and a green salad.
Ingredients
- 2 medium delicata squash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoons pumpkin pie spice
- 3/4 cup port wine
Instructions
- Preheat oven to 400ºF.
- Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about 1/3-inch thick. Toss in a large bowl with spice and salt to taste until the squash is coated. Spread out on two large baking sheets and transfer to the oven. Roast, stirring once or twice and rotating the pans, until the squash s tender and browning, 16 to 20 minutes.
- Meanwhile bring port to a boil over medium-high heat, in a small sauce pan, swirling occasionally. Adjust heat so flame is not licking the sides of the pan and boil, swirling occasionally, until the port is reduced to a thick syrupy consistency, 7 to 8 minutes.
- Serve the squash drizzled with the port sauce.
Notes
Cooking Tip: The skin of delicata squash is completely edible. No peeling required! Cut the squash in half lengthwise first and just scoop out the pulp and seeds from the center of the cavity. Then from there, you can cut it up into squares, half moons, strips or you can cook the half as they are and stuff them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3 g
- Sodium: 136 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
So simple, yet incredibly delicious. One of the many reasons why I love fall so much. I actually had no idea that they have so many pesticides! I may be roasting squash this weekend!!
Thank you Alanna. That was a surprise to me too. But the good thing is that I usually buy my delicata from the Farmers’ Market or our local health food store so it is organic.
Fantastic flavoring!! I love all the under appreciated winter squashes! And always roasted 😉
Totally! Roasting really is the way to go. I just love what happens when squash is roasted.
I love delicata squash…mainly because you don’t have to peel it. Thanks for sharing this amazing looking recipe!
Hooray for not having to peel squash! My least favorite part about it. Thanks so much for coming by.
Curious if you know… would this work with Carnival squash as well? They look like little bell-pepper-shaped versions of the Delicata, with a little more green in the skin. (If not, the only other way to find out is to try it myself! And if I do, I’ll report back.)
The skin on a carnival isn’t edible so you’ll have to peel it. Which is a pain because it has deep grooves. I usually use carnival the way I would an acorn squash. If you wanted to get a little cray cray and wing it this is what you could do to get the same flavor with the squash you have, and not have to worry about peeling it. Slice it in half, scoop the seeds and pulp out and then roast it cut-side-down until it’s tender, it’ll take longer since it is not sliced. Then turn it over and brush it with oil and the spice and salt. Return it to the oven for a bit cut side up. Then serve that drizzled with the reduction. For guidance on all this that click on the curry roasted acorn squash recipe below for temps and timing. If you do end up doing it let me know how it comes out okay? Happy cooking Rob!
Simple recipes like this squash are my favorite! I love the port reduction drizzled all over them!
Thank you so much Danae and I am so glad you came by to see it today.
ohhh how I love my squash recipes! This looks SO DELICIOUS. I’ve been making a different squash like ever few days 🙂
xo
I am so with you! I have been piling it up on the counter. It is the best!!
Can’t get enough of pumpkins these days! This looks absolutely delicious with port wine reduction.
I am a huge fan of Delicta squash mostly because you don’t have to peel it and you can eat the skin! Love that you paired it with port wine and pumpkin spice, sounds delish!
I agree. And I love the texture contrast of the skin. Thanks for coming by.
Delicata squash is one of my favourites (I think that might just be because I don’t have to peel it – I’m lazy haha)! I just roasted up some last night to have in a salad with dinner actually. Love this idea for it! I’ve never even had port wine before, but I always love a good reduction.
It is great in salads. Thanks for reminding me. So much squash so little time!
I love Delicata squash and so excited it’s in season
So glad you are a squash fan too. I just go crazy for it and stockpile it every fall!
I still have not tried Delicata squash!!! I don’t know what I’m waiting for!!! this looks so good 🙂
Do it! You will be so happy to know about it. I love the texture of the thin skin. It really adds a nice element.
I currently have a delicata on my counter and cannot wait to dig in! Love the spice combinations you used on all the squash recipes 🙂 YUM!
Wow, perfect timing Tara!
Thanks for the link love Katie!!! I LOVE THIS RECIPE of yours. Totally making it soon, xx!
You got it Sherrie. Glad you love this recipe too.
I haven’t tried a delicata squash yet but I love trying all the different autumn vegetables that are around at the moment.
Me too, harvest is the best!
I have seriously been eating Kabocha squash like it’s my job, and then my friend MAILED me a delicata squash to try….I haven’t yet but clearly I need to use this recipe! Can’t wait! Pinned!
You’ll love it Taylor. It is so easy. No peeling.