Festive Roasted Delicata Squash — A Cozy Side for Your Holiday Table
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As the weather turns cold and the kitchen fills with the scent of cinnamon, balsamic, and maple — there’s no better time to bring out the warm, golden-glow side dish that doubles as a holiday showstopper. Our classic Delicata Squash gets a festive makeover: think rich caramelization, cozy spices, and bright, jewel-toned toppings that pop next to roast turkey, baked ham, or a wintery stew.
Why this makes a perfect holiday side
- Delicata squash has a naturally sweet, nutty flavor and a thin edible skin — no peeling required, which keeps prep easy and mess-free. Love and Lemons+1
- Roasting brings out its velvety texture and caramelizes the edges, adding warmth and depth for a winter table. Love and Lemons+1
- With seasonal add-ons like cranberries or pomegranate, pecans or pepitas, and fresh herbs, it becomes festive enough for holiday dinners while still being vegetarian, gluten-free, and crowd-friendly. The Floating Kitchen+2The Floating Kitchen+2
Holiday-Ready Additions
- To make this recipe holiday-ready, we like to:
- Add a touch of warmth with cinnamon (or even a hint of smoked paprika or cardamom)
- Finish with a sprinkle of dried cranberries or pomegranate arils for color and tartness
- Toss on toasted nuts or pepitas for crunch
- Garnish with fresh herbs (like thyme or parsley) to brighten and balance
The result? A side dish that looks as festive as it tastes — golden, cozy, and full of holiday cheer.
Roasted Delicata Squash with Cranberries, Nuts & Herbs
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
International
Author:
The Little Shop of Olive Oils
Servings
6-8
Cook Time
40 minutes
This holiday season, let your side dishes shine. This roasted delicata squash — warm, sweet, nutty, and festive — is easy enough for a weeknight and elegant enough for your biggest dinners. Whether you're hosting family for Christmas, Friendsgiving, or a cozy winter dinner, it’s the kind of side dish that disappears fast — and gets asked for again.
Ingredients
- 2–3 medium Delicata squashes (halved, seeded, sliced into ½" half-moons)
-
2 tbsp extra-virgin olive oil
- 1–2 tbsp pure maple syrup (optional — for extra sweetness and caramelization)
- ½ tsp ground cinnamon (or ⅛ tsp cinnamon + ⅛ tsp smoked paprika / pinch cardamom for more warmth)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup dried cranberries or pomegranate arils (fresh or jewel arils preferred for presentation)
- ⅓ cup toasted pecans or pepitas (walnuts or almonds work too)
- Fresh thyme or parsley leaves for garnish
- A sprinkle of red pepper flakes for mild warmth
-
A drizzle of balsamic glaze or a light pomegranate-balsamic dressing (Optional)
Directions
- Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper (or a lightly greased sheet to help caramelize).
- Prepare the squash: Halve, seed, and slice into ½-inch thick half-moon slices. No need to peel.
- In a large bowl, whisk together olive oil, maple syrup (if using), cinnamon (or spice blend), salt, and pepper. Toss the squash slices until well coated.
- Spread the squash in a single layer on the baking sheet (avoid overcrowding — use two sheets if needed).
- Roast for 25–30 minutes, flipping once halfway, until the squash is tender and edges are caramelized/golden.
- Remove from the oven and transfer to a serving dish.
- Immediately scatter dried cranberries (or pomegranate arils) and toasted nuts/pepitas over the hot squash. Garnish with fresh thyme or parsley. Toss gently to combine and serve warm.
Recipe Note
- For a dressier presentation, serve on a rustic platter — let the red pomegranate or cranberry jewel-tones, green herbs, and golden squash slices shine.
- Prep ahead: You can roast the squash a few hours before serving and reheat briefly — then add crunchy toppings just before serving for maximum texture.
- Great as a companion to turkey, ham, roast chicken, or a wintery vegetarian main.