This roasted delicata squash with parmesan and sage is an easy keto side dish and perfect for the holidays. Simple to make and full of great flavor!
Have you ever tried delicata squash? It was new to me as of a few years ago but I quickly fell in love. And once you try this Roasted Delicata Squash recipe, I am certain you will love it too.
Winter squash is plentiful in the stores and farmer’s markets right now, as it is every fall. Delicata is an heirloom variety that appears to be making quite a comeback these days.
And roasting it with garlic and parmesan brings out spectacular flavor, and I love to serve it during the holidays. It’s a great side dish along with mashed cauliflower and keto green bean casserole. And it’s really amazing with standing rib roast!
Why this recipe is so awesome
One benefit to this pretty striped squash is that the skin is actually edible. In fact, that’s why it’s called “delicata”, as the skin is more delicate than other winter squash. There’s no peeling required because it becomes very tender when roasted. And the skin has added fiber and nutrients. Bonus!
Most winter squash varieties are fairly high in carbohydrates. Butternut comes in at 16g per cup (raw, cubed), and acorn squash has 15g per cup. Spaghetti squash is one of the lowest, with only 7g per cup.
Delicata squash has somewhere between 7g and 9g per cup (raw). It’s not the lowest carb vegetable out there but you can work it in if you’re mindful of serving sizes. For me, it’s a wonderful addition to my holiday table.
And because you don’t have to peel it, prepping and roasting this delicious vegetable is extra easy. This delicata squash recipe takes 30 minutes, tops.
I had only had delicatAasquash with cinnamon and brown sugar before. My family wanted to have pizza night so I thought this might give me a similar taste. This recipe was sooo good my new favorite way to eat delicata for sure!!! Thanks for another wonderful recipe, I love learning ways to eat foods 😋🤩– Becky
“I grew delicata squash and had an abundance of them. This recipe is easy and delicious.” — Patti
“This is excellent! The ground sage is a great find I never would’ve thought of. I’ve made this now with delicata squash and butternut squash. Both are delicious.”– Pan
Ingredients you need
- Delicata squash: Choose squash that are nice and firm when squeezed, with no soft spots and no major blemishes.
- Butter: I toss the squash with some melted better before roasting. You can also use extra virgin olive oil.
- Parmesan: For best flavor, use freshly grated parmesan, pecorino, romano or asiago cheese.
- Seasonings: You can use any seasonings you like, but I like sage, garlic powder, salt, and pepper.
- Parsley: This is optional. I use a little for garnish.
1. Use a large kitchen knife to slice the squash in half lengthwise. You will be surprised at how easy it is with this thin-skinned squash. Then use a spoon to scoop out the seeds and the stringy parts.
2. Lay the squash halves cut-side down on a cutting board and slice into ½ inch slices.
3. Place in a bowl and add the melted butter. Toss to coat and then sprinkle with ¼ cup of the Parmesan, the salt, pepper, garlic powder, and sage. Toss again to coat.
4. Spread the squash in a single layer on a baking sheet lined with parchment paper and bake at 400ºF for 15 minutes or until fork tender. Remove and sprinkle with the remaining Parmesan and parsely.
Choose two smallish delicata or one medium-large. You want the total weight to be about 1.5 lbs before cutting them up and removing the seeds. The smaller ones are slightly easier to handle.
Rinse the whole squash. Since you will be eating the skin, you want to wash off any dirt. I recommend choosing organic delicata as well, so you don’t have to worry about sprays and pesticides.
Sprinkle on any seasonings you like. I’ve done chipotle before, which is delicious. But finely grated, almost powdered Parmesan makes a delicious crust on the squash as they bake. Phenomenal!
You can line your pan with parchment for easier clean up. I like to do them right on the pan, as they get more browned that way.
Air Fryer Method: Yes, you can make these in an air fryer too! I like them that way but it’s tough to fit them all in at once. If you want to try it, preheat your air fryer to 375ºF and cook for 15 minutes. Depending on what model you have, you may want to flip them once during cooking.
Frequently Asked Questions
Delicata squash is relatively new on the food scene. The USDA database, my go-to for accurate macros, has listings for many other varieties, but nothing for delicata. It’s simply listed under “average winter squash, all varieties”.
If you google it, you can find it has somewhere between 7g and 9g per cup (raw). It may not be the lowest carb vegetable out there, but it can be worked in if you so choose. For me, it’s a wonderful addition to my holiday table.
Compared to other squash varieties, the skin of delicata squash is very thin. You do not need to peel it and the skin is completely edible and safe to eat. This makes it one of the easiest squashes to prepare and roast!
This roasted delicata squash recipe has 7.9g of carbs and 3.6g of fiber per serving. That comes to 4.3g net carbs per serving.
Roasted Delicata Squash
- 2 smallish delicata squash (about 1.5 pounds total)
- 2 tablespoon butter, melted
- 6 tablespoon grated Parmesan, divided (super fine if possible)
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- Chopped parsely for garnish
- Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper.
- Cut each of the squash in half lengthwise and scrape out the seeds. Slice into half inch slices.
- Place in a bowl and add the melted butter. Toss to coat and then sprinkle with ¼ cup of the Parmesan, the salt, pepper, garlic powder, and sage. Toss again to coat.
- Spread the squash in a single layer on the prepared baking sheet and bake 15 minutes or until fork tender. Remove and sprinkle with the remaining Parmesan and parsely.