5 Ridiculously Easy Roasted Squash Recipes for Busy Fall Weeknights

Butternut squash is one of my very favorite fall vegetables. There are just two tiny problems: I absolutely hate cutting or peeling it. That’s how delicata squash won my affection. Not only is this winter squash easier to slice into, but there’s also no need to peel it. It also comes in a much more manageable size: One medium delicata can serve two as a side, while finding a small butternut is no easy feat.

While it doesn’t need more than olive oil, salt, and pepper, just a few extra ingredients can really up the “wow” factor. Here are five of my very favorite twists.

• The 3 ingredients: Each recipe calls for four ingredients, including delicata squash and an optional garnish. We assume you have olive oil, salt, and pepper, so those aren’t included in our ingredient count.
• The serving size: Each recipe serve four people as a side, but can easily be doubled. Divide the squash between two baking sheets if doubling.

Arrange a rack in the middle of the oven and heat to 425°F. Trim 2 medium delicata squash. Cut in half lengthwise; scrape out seeds and pulp. Slice into 1/4-inch-thick half moons; place on rimmed baking sheet. Combine 2 tablespoons olive oil and 2 grated garlic cloves in a small bowl; drizzle over squash. Season with salt and pepper; toss to combine. Spread in an even layer and roast, flipping halfway, until tender and caramelized, 25 minutes. Sprinkle with 1/4 cup grated Parmesan cheese; roast until melted and softened, 5 minutes more. Garnish with chopped fresh parsley leaves.

Arrange a rack in the middle of the oven and heat to 425°F. Heat 2 tablespoons unsalted butter and 2 teaspoons white miso paste in a small saucepan over medium heat, breaking up miso with a spoon until it’s evenly dispersed and butter is melted. Remove from heat. Trim 2 medium delicata squash. Cut in half lengthwise; scrape out seeds and pulp. Slice into 1/4-inch-thick half moons; place on a rimmed baking sheet. Drizzle with miso butter, season with salt and pepper, and toss to combine. Spread in an even layer and roast, flipping halfway, until tender and caramelized, 25 minutes. Garnish with chopped scallions.

Arrange a rack in the middle of the oven and heat to 425°F. Trim 2 medium delicata squash. Cut in half lengthwise and scrape out the seeds and pulp. Slice into 1/4-inch-thick half moons and place on a rimmed baking sheet. Add 2 tablespoons olive oil, 2 teaspoons chili powder, and finely grated zest of 1 lime. Season with salt and pepper; toss to combine. Spread in an even layer and roast, flipping halfway, until tender and caramelized, 25 minutes. Remove from oven, halve the zested lime, and squeeze juice over squash. Garnish with chopped fresh cilantro.

Arrange a rack in the middle of the oven and heat to 425°F. Trim 2 medium delicata squash. Cut in half lengthwise; scrape out seeds and pulp. Slice into 1/4-inch-thick half moons; place on a rimmed baking sheet. Combine 2 tablespoons olive oil, 1 tablespoon harissa paste, and 1 tablespoon honey in a small bowl; drizzle over squash. Season with salt and pepper; toss to combine. Spread in an even layer and roast, flipping halfway, until tender and caramelized, 25 minutes. Garnish with chopped fresh mint leaves.

Arrange a rack in the middle of the oven and heat to 425°F. Trim 2 medium delicata squash. Cut in half lengthwise; scrape out seeds and pulp. Slice into 1/4-inch-thick half moons; place on a rimmed baking sheet. Add 1 tablespoon olive oil, 2 slices thick-cut bacon cut into 1/2-inch pieces, and 1 tablespoon maple syrup. Season with salt and pepper; toss to combine. Spread in an even layer and roast, flipping halfway, until squash is tender and caramelized and bacon is crisp, 25 minutes. Garnish with chopped fresh parsley leaves.

Get the recipe: Maple Bacon Delicata Squash