This Walnut Crusted Roasted Delicata Squash recipe is a flavorful, nutritious and easy side dish that is sweet, savory, salty, crispy and satisfying. When roasted, delicata squash has a tender texture with crisp golden edges that make each piece irresistible. Serve it as a fall side dish or over salads, in grain bowls or in tacos.

Why I'm loving this Walnut Crusted Roasted Delicata Squash

Delicata squash absorbs flavors well and is quick to cook. It is an easy squash to work with since it isn't difficult to slice and you don't need to peel it. Also the seeds come out with a fork or spoon without much effort.

In this recipe I used walnuts and maple syrup to infuse the squash with fall flavors. You could also use pecans in place of the walnuts. The roasted sweet and salty nutty crumbles are completely irresistible with the tender flesh of the delicata squash.

Encrusting the delicata squash with the walnuts not only tastes amazing but it makes the dish more hearty and satisfying. It is wonderful on its own but also would work well served overtop a fall salad. I also love it in grain bowls drizzeled with tahini. I've even used it in soft tacos before and it was totally scrumptious. You really cannot go wrong with this one since the flavors are so agreeable with most recipes.

The only ingredients that you need for this Walnut Crusted Roasted Delicata Squash recipe are:

delicata squash
maple syrup
arrowroot powder
walnuts
extra virgin olive oil
salt & pepper

You simply stir everything together in a bowl until the squash is evenly coated.

After it is roasted I like to finish it with a garnish of flaky sea salt and chopped parsley too.

How to select and store your delicata squash

According to the Produce for Better Health Foundation, you want to look for delicata squash that is firm, heavy for its size and yellow with green markings on its rind. If the squash is light green then it is underripe. The skin should not be wrinkled or have any soft spots. You can store your delicata squash in a cool dry place for up to three months.

What are the health benefits of delicata squash?

Delicata squash provides dietary fiber and is an excellent source of vitamin A and a good source of vitamin C.

Want more addictive easy vegetable side dish recipes in your life?

If you are a vegetable lover like me, you are always looking for the next best recipe that takes vegetables to the next level. Here are some of my favorite simple vegetable side dishes for you to try (they are all vegan, soy-free and gluten-free):

Now, Let’s Make Some Walnut Crusted Roasted Delicata Squash!

This simple walnut crusted roasted delicata squash recipe is such a unique and flavorful vegetable side dish. It is simple enough for a busy weeknight but special enough for your holiday table.

This recipe is vegan, dairy-free, egg-free, butter-free, gluten-free, grain-free, paleo, soy-free, peanut-free and refined sugar. I cannot wait for you to give these Walnut Crusted Roasted Delicata Squash a try. Let's get roasting!

Walnut Crusted Roasted Delicata Squash

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Author: Elaine Gordon
Total Time: 19
Yield: 4-6 1x
Diet: Vegan

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Description

Ingredients

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1 delicata squash, ends trimmed and discarded, halved lengthwise, seeded with a spoon and cut into ¼-inch thick half moons
1 tablespoon pure maple syrup
1 tablespoon avocado oil
1 cup raw walnuts, processed until fine
½ teaspoon salt
¼ teaspoon pepper
spray bottle of avocado oil
Garnishes: flaky sea salt and fresh Italian flat leaf parsley, finely chopped

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Instructions

Preheat oven to 400 degrees Fahrenheit. Line a rimmed half sheet baking sheet with parchment paper and set aside.
Place the prepared delicata squash on the prepared baking sheet making sure they are not touching one another. You may need to use two baking sheets so the squash is spread out well and does not steam.
Drizlee with the maple syrup, oil, salt and pepper and toss until all squash are evenly coated. Sprinkle with the walnuts that have been processed.
Bake in the center of the oven for 7 minutes then flip each piece of squash a full 180 degrees and bake for another 7 minutes until soft and golden brown on the edges. Garnish with the parsley and flaky salt if desired. Serve hot.
Store leftovers once fully cooled in an airtight container for up to four days. Reheat in the oven on a parchment lined baking sheet.