Delicata Squash with Garlic Butter

Let’s pair creamy and tender delicata squash with fragrant garlic butter. This rustic side dish is a wonderful Fall recipe that highlights seasonal flavors. Thanks to our CSA farmers for providing us with this delicious delicata squash.

Overhead view of delicata squash with garlic butter on white plate with garnish. Recipe from

Why It Works

Much creamier than butternut squash, delicata squash is a rich and velvety gourd. It has a buttery texture like Yukon potatoes and it is easier to chop and roast than butternut squash!


View of ingredients for delicata squash with garlic butter dish. Recipe from

The delicata squash comes from our CSA box. If you don’t subscribe to a CSA box, you can often find delicata squash from your local farmers’ market, Trader Joe’s and Whole Foods when it’s in season.

Delicata Squash With Garlic Butter

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Roasting delicata squash is so easy. Enjoy its creamy texture and rich flavor with aromatic garlic butter. Pair this side dish with pork chops or a roast for a comfort food pairing.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Keyword: 10 ingredients or less, baking, comfort, family-friendly, thanksgiving, vegetarian
Servings: 4 people
Calories: 1033kcal
Author: Anna Rider


Delicata Squash

  • 5 (5) Delicata Squash
  • 3 tablespoon (3 tablespoon) canola oil
  • 1 tablespoon (1 tablespoon) Salt
  • 1/2 tablespoon (0.5 tablespoon) Black Pepper

Garlic Butter

  • 2 heads (2 heads) garlic
  • 2 tablespoons (2 tablespoons) butter


  • Preheat the oven to 400ºF.

Roast Delicata Squash

  • Wash the delicata squash. Optionally, peel it if you prefer squash without the skin. Cut the ends off the delicata squash.
    Overhead view of delicata squash with ends cut off. Recipe from
  • Chop each delicata squash in half.
    Overhead view of all the delicata squash cut in half. Recipe from
  • Scoop out the seeds from the inside of the squash. Discard the seeds.
    Overhead view of delicata squash with inside seeds scraped out. Recipe from
  • Chop each squash into approximately 1/2 inch (1-1.5 cm) thick crescent moon-shaped pieces.
    Overhead view of chopping delicata squash. Recipe from
  • Put the delicata squash into a bowl. Pour in the canola oil. Season it with the salt and pepper. Toss the squash to coat evenly with oil, salt, and pepper.
    Overhead view of crescent-shaped delicata squash in a bowl. Recipe from
  • Transfer the delicata squash to a baking pan. Spread each piece of squash so they do not overlap. Roast the squash in the oven for approximately 30 minutes. You can test whether they are cooked by piercing with a fork. If the fork sinks into the squash without much resistance, they are ready.
    Overhead view of crescent-shaped delicata squash in a baking pan. Recipe from

Prepare Garlic Butter

  • Heat the butter in a tiny saucepan on medium-low heat.
    Overhead view of butter melting in saucepan. Recipe from
  • While the butter melts, squeeze the garlic through a garlic press directly into the saucepan.
  • Stir the butter. Allow the garlic to cook in the butter for 10 minutes.
    Overhead view of garlic butter cooking in saucepan. Recipe from
  • Once ready, the garlic butter smells very aromatic and the garlic no longer has a strong spicy effect.
    Overhead view of garlic butter cooked in saucepan. Recipe from
  • Plate the roasted delicata squash. Spread the garlic butter generously on top of the delicata squash.
    Long view of garlic butter smeared on delicata squash. Recipe from
  • Garnish with fresh thyme and serve. Enjoy your garlic delicata squash!
    Close up view of delicata squash with garlic butter on white plate with thyme as garnish. Recipe from garlicdelight.comPin



I found there’s very little difference in the taste between peeled and unpeeled delicata squash. Unlike with some squashes, such as spaghetti squash, the skin is not tough and thick. Therefore, I prefer keeping the skin on delicata squash as it’s less work and makes the dish looks nice when served.


I followed Emily’s Roasted Delicata Squash recipe from Emily Bites for referencing the oven temperature.


Calories: 1033kcal | Carbohydrates: 224g | Protein: 25g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1898mg | Potassium: 8995mg | Fiber: 38g | Sugar: 56g | Vitamin A: 35050IU | Vitamin C: 318.2mg | Calcium: 743mg | Iron: 15.1mg
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Anna looking down chopping vegetables
About Anna Rider

Hi! I'm Anna, a food writer who documents kitchen experiments on with the help of my physicist and taste-testing husband, Alex. I have an insatiable appetite for noodles 🍜 and believe in "improv cooking".

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