Roasted delicata squash with fresh cranberries is an easy, tasty, and colorful Thanksgiving side dish. This is a delicious recipe that’s naturally gluten free and vegan.
Even though we are barely into November, I’m ready to share Thanksgiving recipes galore!
It’s no secret that I love delicata squash…it’s my very favorite. It’s easy to prepare, and I love the flavor – it’s sweet, mild, and not too “squashy” tasting.
Although I usually slice it in half and stuff it, I decided to make a roasted version that’s just right for a Thanksgiving side dish. This roasted delicata squash with fresh cranberries is the perfect addition to your holiday meal.
Is the skin of delicata squash edible?
The skin on delicata squash is very thin, and becomes tender after you cook it, so yes, you can eat it.
What temperature do you roast delicata squash at?
To cook these squash slices, you will need to roast them at 400 degrees for about 30-40 minutes, or until tender when pierced with a fork.
What does delicata squash taste like?
It’s very mild and somewhat sweet. It doesn’t have an overpowering flavor. It’s a little bit like a mild version of a sweet potato or butternut squash. Learn more about this variety here.
How to make roasted delicata squash with cranberries:
This is one of those side dish recipes that’s very easy, but has a lot of flavor. (That’s what I need for Thanksgiving – easy!) The hardest part is slicing the squash, and even that isn’t very hard, because of the thin skin.
Then you just throw everything on a baking sheet and drizzle the maple syrup mixture on top and pop it in the oven. That’s it!
Your guests will love this roasted delicata squash – it’s full of flavor and is the perfect accompaniment to your Thanksgiving dinner.
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Roasted Delicata Squash with Fresh Cranberries.
Preheat the oven to 400 degrees.
In a small bowl, whisk together the olive oil, maple syrup, and nutmeg.
Place the sliced squash, sliced red onion, and cranberries on two rimmed baking sheets.
Drizzle the maple syrup mixture on top. Season with salt and pepper. Bake at 400 degrees for 30-40 minutes or until squash is tender.
Season more salt and pepper if desired.
Store leftover squash in the refrigerator for up to four days.
If you can't find delicata squash, you could use acorn squash, or cubed and peeled butternut squash.
What’s your favorite easy Thanksgiving side dish?
This post was originally published in November 2015. It has been updated with new tips and text.