Go Back
+ servings
roasted delicata squash on a white tray
Print Recipe
No ratings yet

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.
Want to adjust the size of this recipe? Click on the number next to servings and use the slider to scale up or down.
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

Equipment

  • Mixing Bowls
  • Half Sheet Pan

Ingredients

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)

Instructions

  • 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.

Notes

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.

Nutrition

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