Roasted Delicata Squash with Cheesy Garlic Butter
If you’re searching for a fall side dish that hits every note- creamy, savory, caramelized, and downright addictive, Roasted Delicata Squash with Cheesy Garlic Butter is your new go-to. This recipe takes the natural sweetness of Delicata squash and elevates it with a rich garlic-infused butter and bubbling, melty cheese. It’s simple enough for weeknight dinners, but special enough for holiday celebrations.
What Makes Delicata Squash So Special?
Delicata squash is beloved for its thin, edible skin, making prep incredibly easy, no peeling required. Its flavor is mild and naturally sweet, similar to a blend of butternut squash and sweet potato. When roasted, it caramelizes beautifully and pairs perfectly with savory add-ins like cheese and garlic butter.
Why You’ll Love This Recipe
- Maximum flavor, minimal effort
- No peeling required
- Perfect for Thanksgiving, Christmas, or any fall dinner
- Kid-friendly and ultra-comforting
Chef Tips
- High heat creates that coveted caramelized edge.
- Space the pieces so they roast instead of steam.
- Use a cheese that browns well, Parmesan or Gruyère are perfect.
Serving Suggestions
Serve alongside roasted chicken, pork tenderloin, turkey, or as a star on a vegetarian holiday spread. Leftovers are fantastic tossed into salads or grain bowls.
Roasted Delicata Squash with Cheesy Garlic Butter
Ingredients
- 1 medium Delicata Squash 1 lb-ish, washed and dried
- 2 garlic cloves, finely minced, or 1 teaspoon garlic confit or roasted garlic, mashed into a paste
- 4 tablespoons melted butter or olive oil
- ⅓ cup parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- flaky salt, for finishing
- 2 tablespoons finely chopped parsley
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly spray with oil.
- Trim the ends off the squash, cut in half lengthwise and scoop out the seeds. Place the halves cut-side down on a cutting board and cut into ¼-inch slices. Transfer to the prepared sheet pan.
- In a small bowl, combine melted butter, garlic paste or minced garlic, parmesan cheese, kosher salt and black pepper. Drizzle the cheesy butter mixture over the squash and toss to coat. Lay squash pieces flat on the pan and bake in the center of the oven until soft and golden brown on the edges, about 20 -30 minutes, or until fork tender. Remove from the oven.
- Finish with a sprinkle of flaky salt and fresh parsley. Enjoy!
