Roasted Delicata Squash

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again


  • 1 delicata squash, washed
  • 1 tablespoon olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon salt
  • Freshly ground pepper, to taste

Apple Cider Reduction (optional)

  • 1 quart unsweetened apple cider
  • 2 tablespoons maple syrup
  • 2 tablespoons dried cranberries


Preheat oven to 400° F. Line a baking sheet with parchment paper.

Cut the stem end from squash and cut in half lengthwise. Scoop out seeds. Cut each half into 1/2-inch-thick slices crosswise on a bit of a diagonal. Toss squash with oil, rosemary, salt and pepper. Spread out in a single layer on the prepared baking sheet.

Roast squash is golden and fork tender, about 20 minutes.

If making Apple Cider Reduction, place apple cider, maple syrup and dried cranberries in a saucepan and boil to reduce to a syrup. It will thicken as it cools. You may strain out the cranberries so you can use a squeeze bottle to apply the reduction or leave them in as garnish.

Drizzle reduction over the squash and serve.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member