Roasted Delicata Squash With Goat Cheese and Pistachios
Sasha Goreshtein is a Montreal-based home cook who calls hosting her love language and cooking her therapy. She grew up watching her mom cook, and now, as a mom herself, she's finding that spark again through experimenting with new flavors and gathering people around her table.
- Side
Caramelized squash rounds under balsamic glaze and crumbled goat cheese, with the rind left on.
Delicata is the one winter squash with a peel soft enough to leave on, and that single fact is what makes this roasted delicata squash easier than every other squash side on the table. No peeler, no wrestling with a cleaver, and the fiber that would otherwise end up in the compost stays in the dish. The squash roasts whole first, which softens it enough to cut cleanly into rounds, then goes back into the oven with thyme until the edges caramelize. Balsamic glaze and maple syrup go over the warm rounds, followed by crumbled goat cheese, pumpkin seeds, and chopped pistachios. It is a beautiful side dish for any Thanksgiving table, and it lands at 230 calories a serving.
Why This Works
Delicata squash is packed with antioxidants, carrying both vitamin A and vitamin C, and it is rich in fiber, potassium, and magnesium. Leaving the rind on keeps most of that fiber in the dish rather than in the bin. Roasting in two stages gets the texture right: the first pass softens the whole squash so the knife goes through without a fight, and the second pass, with the cut faces exposed to dry heat, is where the sugars concentrate and the edges brown. The toppings cover the rest of the plate. Goat cheese brings the protein and a tang that cuts the sweetness of the maple and balsamic, while pumpkin seeds and pistachios add fat and the crunch.
Nutrition (per serving)
| Calories | 230 |
|---|---|
| Protein | 7g |
| Carbs | 21g |
| Fat | 15g |
Ingredients
For the Squash:
| Small delicata squash | 1 |
|---|---|
| Olive oil | 1 tbsp |
| Fresh thyme stems | |
| Salt and pepper | To taste |
For the Topping:
| Goat cheese | 30 g |
|---|---|
| Maple syrup | 1 tsp |
| Balsamic glaze | 1 tsp |
| Pumpkin seeds | 1 tbsp |
| Pistachios | 1 tbsp |
Step-by-Step Instructions
1 Roast it whole
Wash the delicata squash and place it on a sheet lined with parchment paper. Rub with half a tablespoon of olive oil and place in a preheated oven at 350°F for 25 minutes.
2 Cut into rounds
Take the squash out of the oven, cut off the top, remove the seeds, and cut into rounds.
3 Season and roast again
Place the rounds back on the baking sheet, drizzle with the remaining olive oil, and cover with fresh thyme stems, salt, and pepper. Bake at 350°F for another 20 minutes.
4 Plate
Place the caramelized squash rounds on a serving dish.
5 Glaze
Drizzle with the balsamic glaze and the maple syrup.
6 Finish
Sprinkle on the crumbled goat cheese, pumpkin seeds, and chopped pistachios, then season with salt and pepper.
Notes & Tips
- Can you eat delicata squash skin? Yes. Delicata has an edible, soft peel, which makes prepping quicker and easier, and adds some fiber to the dish. Keep the rind on.
- How do you cut delicata squash? Roasting it whole first is the trick here, since 25 minutes in the oven softens it enough that the knife goes through easily. Cut off the top, scoop the seeds out of the cavity, then slice crosswise into rounds.
- What does delicata squash taste like? Sweeter and more delicate than butternut, closer to a sweet potato, with a thin skin that goes tender rather than tough in the oven.
- Can you make roasted delicata squash ahead of time? The squash reheats well, though the toppings are better added fresh. Roast the rounds a day ahead, refrigerate them, then warm them in a hot oven and add the cheese, seeds, and glaze just before serving.
- Make it more savory. Swap the goat cheese for feta for a more savory side dish.
- Toast the toppings. Toast the pumpkin seeds and pistachios for some extra crunch.
Sasha Goreshtein is a Montreal-based home cook who calls hosting her love language and cooking her therapy. She grew up watching her mom cook, and now, as a mom herself, she's finding that spark again through experimenting with new flavors and gathering people around her table.
