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roasted delicata squash on a white tray
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5 from 1 vote

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: easy roasted vegetables, easy vegetable side, gluten free, vegetarian
Servings: 6
Calories: 174kcal
Author: Jess Smith via Inquiring Chef
Cost: $5.00


  • Mixing Bowls
  • Half Sheet Pan


For the dressing:

  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 ½ teaspoons Dijon Mustard, preferably stone-ground
  • 1 ½ teaspoons Maple Syrup
  • 1 clove Garlic, grated
  • ½ cup Dried Cranberries

For the squash:

  • 2 pounds Delicata Squash, halved lengthwise, seeds removed, sliced into ½-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