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.
Ingredients
- 2 delicata squash make it about a 1/2 inch thick, seeded and sliced
- 1 red onion sliced
- 3/4 cup fresh cranberries
- 1/3 cup olive oil
- 1/3 cup maple syrup or honey if you prefer
- 1/8 teaspoon nutmeg
- salt and pepper
Instructions
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Preheat the oven to 400 degrees.
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In a small bowl, whisk together the olive oil, maple syrup, and nutmeg.
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Place the sliced squash, sliced red onion, and cranberries on two rimmed baking sheets.
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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.
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Season more salt and pepper if desired.
Recipe Notes
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.
Follow along:
Best squash recipe!
I love your blog!! I am doing a recipe round up starting now and ending tomorrow night (Thursday) . I would love it if you would share some recipes with us! http://allergy-friendlytastebuds.blogspot.com/2015/11/thursday-recipe-round-up-starts-now-and.html
So pretty! I love squash, and pairing it with cranberries sounds divine!
This looks awesome!
I’m just getting into winter squashes. I’ve never heard of delicata. I see it’s not peeled. Could it be peeled before cooking?
You can peel it if you want to! But the peel is edible.
I haven’t had nearly enough delicata in my life! I love the idea of cooking the squash with onions and cranberries – so much flavor, so many health benefits…I’s eat that whole baking sheet!
You’d love it I think! It’s my favorite squash.
I love this, Kelly! It’s so pretty, too! I can always use more easy side dish recipes. :)
Thanks, Kristine!
Thanks for reminding me what a total squash slacker I’ve been this fall! I’ve only been working with butternut, but I think it’s time I finally ate some acorn and delicata! :D
I love how simple this is! This looks delicious! Pinned :)
Mmm roasted squash and cranberries sounds perfect together! Love this, Kelly!