This quick and easy roasted delicata squash is served with an easy lemon tahini yogurt sauce, and is a perfect fall side dish.
Each fall, I get excited when winter squash begin appearing at the grocery store.
I buy as many of these beauties as possible, and then pile them up decoratively on my table.
And then, when I don’t know what I want to make for dinner– inspiration strikes from the dinner table. I simply grab a squash, and get cookin’.
Some squash– like butternut, acorn, and spaghetti, are easy to find. They’re everywhere– at every corner grocery store.
Other squash– like the pretty striped delicata squash— can be a little trickier to find.
Where Can I Buy Delicata Squash?
Check your regular grocery store first. I’ve seen this small yellow squash at both Trader Joe’s and Whole Foods.
If you don’t see it at the supermarket, check your local farmer’s market.
What Are Delicata Squash?
They’re an extra delicious type of winter squash. But to be fair, I think that most winter squash are extra-tasty.
Delicata squash are small, so they cook quickly. They also have a thin skin that doesn’t need to be peeled.
How to Roast Delicata Squash
Use a chef’s knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds, and then thinly slice the squash.
Lay the squash in a single layer on a baking sheet, drizzle with olive oil and spices, and roast until tender.
Can I Make This Recipe with A Different Type of Squash?
If you can’t find delicata squash, you can use acorn squash instead.
Acorn squash might take a little longer to cook, and while its skin is also edible, it’s a little tougher.
What is Tahini?
Tahini is a sesame seed nut butter. You should be able to find it near the other nut butters, near the condiments, or near the Middle Eastern foods.
The nutty tahini works well here with the lemon zest, and lightens up the flavors in the roasted squash.
Awhile back, I saw a recipe for squash with lemon tahini sauce from Bon Appetit, and I knew I needed those flavors in my life. This yogurt sauce is a creamy version of their scrumptious sauce idea.
Can I Skip the Tahini?
Yes! You can skip the sauce altogether, try using another type of nut butter, or add a little dijon mustard instead of tahini.
Want more WINTER SQUASH ideas? Try these:
- Roasted Acorn Squash Slices with Cranberry Sauce
- Cod Curry with Pumpkin
- Delicata Squash Salad with Brown Butter Vinaigrette – from Striped Spatula
Want more FALL SIDE DISHES? Try these:
Roasted Delicata Squash with Lemon Tahini Sauce
Roasted Delicata Squash:
- 1 delicata squash
- 1 TB olive oil
- 1 tsp red pepper flakes
- 1 tsp salt
Lemon-Tahini Sauce (Optional):
- 1/2 cup plain Greek yogurt
- 1/2 lemon, zested + juiced
- 1 TB tahini (sesame seed paste)
- 1 tsp salt
- Preheat oven to 400ºF.
- Cut squash in half lengthways. Scoop out seeds with a spoon. Slice into 1/2" slices.
- Arrange on a baking sheet, and drizzle with olive oil. Sprinkle the red pepper and salt over the squash. Roast 20-25 minutes, until the squash is soft and edges are golden-brown.
- While the squash roasts, mix together the yogurt, lemon zest, lemon juice, tahini, and salt.
- Serve squash immediately with lemon-tahini sauce.