Add a fancy flair to your holiday table with this Baked Delicata Squash with Herbed Yogurt — it looks stunning and is surprisingly easy to make. Best of all, it tastes fantastic.
Why You’ll Love This Roast Delicata Squash Recipe
If squash isn’t usually your go-to vegetable, Delicata is worth a try. It has a sweet, slightly earthy flavor similar to sweet potato, and its thin skin is edible, so there’s no need to peel. Roasting brings out its natural sweetness and creates caramelized edges that make every bite irresistible.
This preparation elevates Delicata by pairing roasted slices with a bright, tangy herbed yogurt and finishing with jewel-like pomegranate arils and crunchy pepitas. The contrast in texture and flavor makes it an excellent side dish for holiday meals or any dinner where you want a pretty, flavorful vegetable centerpiece.
Key reasons to make it:
- Simple and fast to prepare
- Rich, balanced flavors
- Serves warm or at room temperature
- Impressive presentation for guests
- Varied textures: creamy, crisp, and crunchy
Ingredient Information and Substitutions
- Delicata squash – The star ingredient. Roast until tender with golden edges. If you can’t find Delicata, butternut or acorn squash are good substitutes; adjust cooking time as needed. I season simply with a neutral oil (avocado or vegetable oil), kosher salt, black pepper and garlic powder. Halfway through roasting, brushing on a little honey adds sweetness and beautiful caramelization. For a spicy-sweet note, try hot honey.
- Herbed yogurt – Plain yogurt provides tang and creaminess. Stir in lemon juice, salt, pepper and chopped fresh herbs. Parsley and thyme work well here, but use whatever fresh herbs you prefer.
- Toppings – Pomegranate arils add bright tartness and color, while pepitas bring crunch and a nutty flavor. Tip: remove pomegranate arils ahead of time to avoid stained hands and to speed plating.
How To Make This Roasted Delicata Squash Recipe
Step 1 – Make the herbed yogurt
In a bowl, combine plain yogurt with lemon juice, salt, pepper and chopped fresh herbs. Mix until smooth and refrigerate until ready to serve so the flavors meld.
Step 2 – Prepare and season the squash
Preheat the oven to 425°F (220°C). Slice each Delicata in half lengthwise, scoop out seeds and cut into roughly ½-inch slices. Toss the slices with oil, 1 teaspoon salt, ½ teaspoon black pepper and garlic powder until evenly coated. Arrange in a single layer on parchment-lined sheet pans.
Step 3 – Roast the squash
Roast for 20 minutes, then remove from the oven. Flip the slices, lightly brush melted honey over them, and return to the oven for another 20 minutes, or until slices are tender and golden brown.
Step 4 – Plate and finish
Spread the herbed yogurt across a medium serving platter. Pile the roasted squash on top, then sprinkle with pomegranate arils and pepitas. Serve right away, warm or at room temperature.
Frequently Asked Questions
Look for warm yellow squash with orange or yellow ridges; some green is fine. Choose a firm squash with an intact stem and no soft spots or mold. A little woody veining on the skin is normal.
Wash and dry the squash, slice in half lengthwise, scoop out the seeds, and slice into ½-inch pieces. Season and roast as directed.
Yes — Delicata has a thin, edible skin that crisps when roasted.
Yes. Rinse seeds to remove pulp, season to taste and roast at 400°F for about 30 minutes, turning once until crispy.
Yes. The dish is excellent warm or at room temperature. Make the yogurt and prep the pomegranate arils ahead of time. Roast the squash shortly before serving for best texture.
Tips For Making This Roasted Delicata Squash
- Chill the herbed yogurt until just before serving so it stays bright and fresh.
- Slice uniformly so all pieces roast evenly.
- Melt the honey briefly (10–20 seconds) to make it easier to brush.
- Serve the yogurt on the side if guests have different dietary preferences.
- Prep ahead: Make the yogurt, slice the squash and remove pomegranate arils in advance.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently or serve at room temperature.
What To Serve With This Squash Recipe
This squash pairs well with traditional holiday mains and classic sides such as:
- Apple cider glazed turkey
- Cheddar and broccoli twice-baked potatoes
- Sausage and cornbread dressing
- Sautéed mixed vegetables
- Pumpkin pie or other autumn desserts
Other Tasty Squash Recipes
If you enjoy Delicata, you may also like these comforting squash dishes:
-
Savory Spiced Butternut Squash Soup -
Cheesy Squash Casserole
-
Roasted Fall Vegetables
-
Nanou’s Authentic Ratatouille
Hosting Thanksgiving?
Find easy strategies to reduce stress while preparing your Thanksgiving feast. Plan ahead, prep key components in advance, and keep a simple, beautiful vegetable like this Delicata dish on the menu for a relaxed, delicious holiday.
If you make this recipe, please leave a rating and comment in the recipe notes to let others know how it turned out.
Baked Delicata Squash With Herbed Yogurt
Equipment
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Spatula
- Sheet pan
- Pastry brush
Ingredients
- 3 medium Delicata squash, cleaned, seeds removed and sliced
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 teaspoon garlic powder
- 1–2 tablespoons honey, melted
- 1 ¼ cup plain yogurt
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- ⅓ cup pomegranate arils
- ½ cup pepitas
Instructions
- Preheat the oven to 425°F and line sheet pans with parchment paper.
- Slice each Delicata squash in half lengthwise, remove the stem and seeds, and cut into ½-inch slices.
- In a large bowl, toss squash with oil, 1 teaspoon salt, ½ teaspoon pepper and garlic powder until evenly coated.
- Arrange the squash in a single layer on the prepared pans.
- Roast for 20 minutes, then remove from the oven and flip each slice.
- Lightly brush the flipped slices with melted honey and return to the oven for an additional 20 minutes, or until golden and tender.
- While the squash finishes roasting, whisk together yogurt, the remaining salt and pepper, lemon juice, thyme and parsley.
- Spread the herbed yogurt on a medium serving platter, pile the roasted squash on top, and finish with pepitas and pomegranate arils. Serve immediately.
Notes
- Keep the yogurt chilled until serving to maintain its brightness.
- Cut squash into even slices for uniform cooking.
- Warm honey for easier brushing if it has thickened.
- Yogurt can be served on the side for guests with different preferences.
- Prep ahead: make the yogurt, slice the squash and remove pomegranate arils.
- Leftovers keep well refrigerated for up to 4 days.
Nutrition (per 0.5 cup)
Calories: 119 kcal • Carbohydrates: 21 g • Protein: 4 g • Fat: 4 g • Fiber: 3 g • Sugar: 9 g