Honey-Roasted Delicata Squash

honey-roasted delicata squash

Learn how to honey roast delicata squash to make this delicious side dish! Topped with pomegranates and walnuts, this is dish is going to stand out on your dinner table.

Delicata squash is part of the winter squash family, with a cream-colored cylindrical shape and orange and green stripes. Also called the sweet potato squash, the delicata squash tastes like a cross between butternut squash and sweet potato.

cook Time: 20 mins


– 2 delicata squash, (about 2.5-3lbs) – 2 teaspoon olive oil – ½ teaspoon salt – 2 tablespoon honey


Begin by scrubbing the exterior of the squash as much as possible, since you'll be eating the skin as well. Cut the ends off of both sides so you have flat surface to work with. Use a large sharpened knife and cut it down the middle lengthwise. With a spoon, scrape out the seeds and fibrous strands attached to the seeds. Cut the halves into half moon shapes that are about ¼" to ½" thick.


Lay the half moons on 2 metal baking sheets and drizzle 1 tablespoon honey, 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper per sheet. Toss the squash to ensure it is fully coated and roast in the oven for 20-25 minutes on one side. Remove from the oven and flip each slice. Roast for an additional 15 minutes.


While the squash is roasting, deseed a pomegranate and chop the walnuts into preferred size. Chiffonade cut a handful of basil.

Transfer the roasted delicata squash to a serving platter. Toss with the pomegranate seeds, chopped walnut, and basil. Drizzle hot honey and serve warm.