Roasted Delicata Squash with Walnut Crumble

It’s time to think about adding delicata squash to your holiday menu! If you’re a newbie when it comes to delicata, you’ll be pleasantly surprised to know it’s no-fuss and deliciously nutty, making it perfect as a Thanksgiving side dish but also great for weeknight meals.

You can roast it, bread it and make fries out of it or make it into boats with whatever stuffing sounds good to ya (think wild rice and cranberries!). And in this case, we’re getting it real crispy in a hot oven and topping it with buttery and brown sugary toasted walnuts. Yes, we’re making roasted delicata squash with walnut crumble.

Delicata squash with walnut crumble on a white plate

Steps for roasting delicata squash

  • The first step is to NOT peel the squash. Yes, I am giving you directions to not do something. This may seem weird, but this is the coolest thing about delicata squash – it doesn’t need peeled! The exterior rind gets tender when cooked, so it doesn’t require removal to make for a scrumptious end product. Just give it a good scrub under running water, and we’re ready to do a bit of prep to get it ready for the oven.
  • The second step is to cut and clean the squash. Simply cut the ends off of the squash, then cut it in half lengthwise. Use a spoon or a melon baller (it works like a charm!) to scoop out the innerds and discard or save to make roasted squash seeds. Then, chop the squash into 1/2-inch half moons and line them on a greased baking sheet. Coat them in oil, sprinkle with a little salt and pepper and toss. Then, roast them in a 400 degree oven about 15 minutes per side or until they’re browned and crispy. So easy, so yummy.
  • The third step is to enjoy the roasted squash as-is, or make something yummy to go with it. Like a sauce, pesto or something like a crunchy buttery walnut topping that takes it from good to freaking excellent.
Walnut crumble in a speckled bowl

How to make walnut crumble

Making walnut crumble doesn’t require much effort at all, but it’ll take your squash to the next level, and makes it appropriate for a fabulous holiday side dish.

  • First, toast the walnuts. Heat a medium-sized skillet to medium-ish heat. Add the chopped walnuts to it and once they start to toast, toss them around a bit so all sides become lightly browned. This step only takes about a minute and the walnuts can easily burn, so don’t step away during this process. It’ll go quick, I promise! Toasting the nuts will make them more flavorful and take the rawness out of them. It’s a game changer, I promise.
  • Next, stir the walnuts together with a little melted butter and brown sugar and a dash of cinnamon and salt. That’s it, you guys, and when scooped on top of the roasted squash (or eaten by the spoonful), it creates an explosion of warm and cozy fall flavors. You’ll love it. It’s not dessert but it’ll be satisfying in a dessert sort of way.
Delicata squash with walnut crumble on a white speckled plate

And that’s all, folks. Roasted delicata squash with walnut crumble is an easy, super delicious side dish perfect for Thanksgiving, other holiday meals or a side dish that is just a tiny bit extra (but still so easy to make).

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Roasted Delicata Squash with Walnut Crumble

Delicata squash with walnut crumble on a white plate

A flavorful fall side with of roasted delicata squash with a brown sugar butty walnut crumble.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-30 mins
  • Total Time: 30-45 mins
  • Yield: Serves 6 1x
  • Category: Side Dish, Holiday
  • Method: Roasting, Stove-Top
  • Cuisine: American
Scale

Ingredients

Roasted Delicata Squash:

  • 2 medium delicata squash
  • 2 tablespoons olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper

Walnut Crumble:

  • ⅓ cup chopped walnuts
  • 2 tablespoons dark brown sugar
  • 2 tablespoons melted butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon coarse salt

Instructions

  1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. Set aside.
  2. Cut the squashes in half lengthwise, then scoop out the seeds; discard the seeds. Slice the squash into ½ inch half-moons. Transfer to the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat and spread the squash pieces out on the baking sheet.
  3. Roast 20-30 minutes or until squash in tender and lightly browned, flipping the squash pieces halfway through the cooking process.
  4. Heat a medium skillet to medium. Add the walnuts and toast, stirring occasionally, until fragrant and lightly browned. Transfer to a bowl. Add the brown sugar, melted butter, cinnamon and a pinch of salt and stir to combine.
  5. Serve roasted squash topped with the walnut crumble.

Notes

Cooking Tip: Flipping the squash halfway through the roasting process allows both sides to get browned and lightly crispy.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 172
  • Sugar: 5g
  • Sodium: 241mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Keywords: squash, holiday, side dish, Thanksgiving, vegetarian

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