Roasted Delicata Squash with Sage and Dried Cranberries


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squash on a white oval tray

If you only make one squash side dish this fall, let it be Roasted Delicata Squash with Sage and Dried Cranberries. Easy to prepare, with layers of sweet-tart flavor, did I mention this squash recipe is also ready in about 30 minutes, gluten-free, and practically begging to make an appearance on your holiday table?

Delicata squash doesn’t get as much love as butternut or acorn, but it absolutely should. Besides being a gorgeous, creamy orange color with long green stripes, the skin is soft, tender, and edible (!), which makes this squash incredibly easy to prepare. If you’re someone who avoids squash at the farmer’s market or grocery store because the skin is so difficult to slice off, delicata is the squash for you. Why else does Roasted Delicata Squash with Sage and Dried Cranberries have ‘harvest season’ written all over it? The simple roasting method, similar to the method used in my Herb Roasted Vegetables, brings out the color, texture, and flavor of the sweet squash and crispy sage.

preparing raw delicata squash


No peeling required! You’ll love Delicata Squash because the skin is soft and edible – it will soften during roasting. You can also save and roast the seeds for a healthy snack, just like you would with a pumpkin!


Clean Delicata Squash just as you would other squash varieties. Cut the squash lengthwise down the middle, then scoop out the seeds and any stringy pieces. Slice and cook!

adding oil to sliced squash in a white bowl


  • Delicata Squash – One of the sweeter squash varieties, this squash has tender, yellow-orange flesh and skin that softens as it roasts. If you can’t find delicata, acorn squash is a great substitute. 
  • Sage – Fragrant sage offers a beautiful contrast to the sweet squash flavor. 
  • Cranberries – Bright red cranberries add texture and sweetness to the apple cider vinegar-olive oil dressing,  
  • Apple Cider Vinegar – The acidity in apple cider vinegar blends with and balances the olive oil and Dijon mustard.
  • Extra Virgin Olive Oil – A pantry staple, the flavor of olive oil complements the sweet and tart flavors of this dish.
  • Dijon Mustard (Stoneground) – Thicker and with a stronger “bite” than regular mustard, stone-ground Dijon mustard adds texture to the dressing.
  • Maple Syrup – This natural sweetener adds a hint of richness.
  • Garlic – Grate fresh garlic, instead of chopping or mincing, for uniform pieces and easy clean up.

cranberries and sage in a glass measuring cup


  • Sprinkle with nuts – Add a little crunch to your roasted Delicata Squash with toasted pecans, pepitas, hazelnuts, or walnuts.
  • Add cheese – Parmesan, feta, or gruyere would add more richness and savory flavor to this dish. 

More Squash Recipes

If you’re looking for more ways to use Delicata Squash, 101 Cookbooks has a great list!


roasted delicata squash on a white tray

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Roasted Delicata Squash with Sage and Dried Cranberries

The skin of delicata squash turns tender as it bakes, making this not only a delicious squash to cook, but an easy one to prepare. This is a vegetarian, and gluten-free side dish that is perfect for fall.
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6


  • Mixing Bowls
  • Half Sheet Pan


For the dressing:

  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 teaspoons Dijon Mustard, preferably stone-ground
  • 1 1/2 teaspoons Maple Syrup
  • 1 clove Garlic, grated
  • 1/2 cup Dried Cranberries

For the squash:

  • 2 pounds Delicata Squash, halved lengthwise, seeds removed, sliced into 1/2-inch pieces
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon finely chopped Fresh Sage
  • 1 teaspoon Kosher Salt
  • Chopped Parsley (optional)


  • Preheat oven to 450°F / 232°C.
  • In a microwave-safe bowl, whisk together vinegar, 2 Tablespoons olive oil, mustard, maple syrup, and garlic. Heat in the microwave until warm, just about 30 seconds. Stir cranberries into warm dressing. Set aside to soak.
  • Meanwhile, toss squash with 2 Tablespoons olive oil, sage, and salt. Spread out on a sheet pan and roast, until tender and golden, about 20 minutes. (Note: Remove the pan from the oven and gently slide a spatula under the squash to help prevent sticking, but don't flip it over. Cooking it just on one side will help that side to get extra golden brown and crisp.)
  • When squash is tender, carefully transfer to a large mixing bowl.
  • Drizzle dressing (including cranberries) over squash. Top with parsley. Gently fold everything together.
  • Serve warm or room temperature.


Delicata Squash - These small squash are great for roasting because you can leave the peel on - it will get nice and tender in the oven. If you can’t find delicata, this recipe would work with acorn squash (which also has a peel that can be left on for roasting and eaten).
Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.


Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 409mg | Potassium: 551mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2068IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $5.00
Calories: 174
Keyword: easy roasted vegetables, easy vegetable side, gluten free, vegetarian
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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