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.

Roasted Delicata Squash on baking tray

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
Roasted Delicata Squash on baking tray

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.

Jump to Recipe·Print Recipe
Spice Roasted Delicata Squash with Port Wine Sauce drizzled over top

FAQs and Expert Tips

Storage Instructions:

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.

How should you store delicata squash?

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.

How well should you clean a delicata squash?

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.

Spice Roasted Delicata Squash with Port Wine Sauce drizzled over top

More Squash Recipes to Love

curry soup in a white bowl with cilantro on top

Curry Butternut Squash Soup
squash wedges on a white plate with a honey wand

Air Fryer Acorn Squash
Easy cheesy butternut squash in a cast iron pan with a spoon

Cheesy Stovetop Butternut Squash
A sheet pan of roasted butternut squash with a bottle of white wine and a bouquet of sedum

Oven Roasted Butternut Squash

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
4-ingredient Spice Roasted Delicata Squash with Port Reduction {naturally vegan, paleo and gluten-free} on Healthy Seasonal Recipes by Katie Webster

Spice Roasted Delicata Squash with Port Reduction

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Print Recipe

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

Units Scale
  • 2 medium delicata squash
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoons pumpkin pie spice
  • 3/4 cup port wine

Instructions

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.