Easy Roasted Delicata Squash

Closeup of roasted delicata squash half moons on a white plate.

Delicata squash is a lesser-known winter squash that is quick-cooking and delicious. Scoop some up while you can and make this simple roasted delicata squash recipe! (vegan, gluten-free)


  • 1 medium delicata squash
  • 1 tablespoon olive oil (or avocado oil)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh thyme leaves
  • generous pinch kosher salt
  • black pepper to taste


  1. Heat oven to 400°F.
  2. Cut delicata squash in half lengthwise. Use a spoon to scoop out the seeds. Slice each squash half into half-inch thick half moons.
  3. In a large bowl, toss the squash with oil, maple syrup, thyme, salt and pepper.
  4. Spread into a single layer on a baking sheet.
  5. Roast for 35-40 minutes, or until golden and caramelized on the edges, flipping squash halfway though.


  • If you don't have fresh thyme, you can use fresh rosemary. You can also use dried thyme or rosemary.
  • Honey may be used in place of maple syrup.
  • Make sure to use a big enough baking sheet that the squash pieces can be spread in a single layer with space in between. Squash that is too crowded will steam rather than roast, and won't get those deliciously caramelized golden edges.  
  • Leftover squash can be stored in an airtight container for up to 4 days. Reheat leftovers in the oven at 400°F or in a skillet on the stove over medium heat to revive the caramelized edges.

Keywords: roasted delicata squash, how to roast delicata squash