Honey-Roasted Delicata Squash with Parmesan and Pine Nuts

Delicata squash is one of my favorite winter squashes. Its thin skin makes it easy to prep, and its pale orange interior bakes up sweet and creamy, with a pretty autumn hue.

For this easy side dish, I’ve given Delicata an Italian twist, roasting them with honey and freshly grated Parmesan cheese and finishing them with a scattering of toasted pine nuts.

How to Roast Delicata Squash

• Get ready. Heat the oven to 400°F. Trim the stem end of 2 medium delicata squashes (2 to 2 1/2 pounds total) and cut each in half lengthwise. Scoop out the seeds, then cut each piece in half crosswise into 1/2-inch thick slices.
• Season the squash. Toss the squash in 2 tablespoons extra virgin olive oil. Season them with a sprinkle of salt and a fresh grinding of black pepper. Place squash cut-sides down on a rimmed, parchment paper-lined baking sheet.
• Roast. Slide the baking pan into the oven and roast the squash wedges at 400° F for 20 minutes. Flip the squash pieces and return them to the oven to roast for another 10 to 15 minutes or until the flesh is tender and the squash takes on a burnished, golden-brown color.
• Toast the pine nuts. While the squash is roasting, place 2 tablespoons pine nuts in a small dry skillet and cook, stirring, on medium-low for 3 to 5 minutes, until the nuts are golden brown and you can smell their toasty aroma. Transfer the nuts to a plate or bowl to cool.
• Add honey and cheese. Remove the squash from the oven and drizzle with 2 tablespoons honey. Use a microplane to grate a 1/2 cup of Parmesan cheese over the pieces of squash. Return the pan to the oven for another 5 to 10 minutes, or just until the cheese melts and is beginning to brown. 
• Finish and serve. When the squash is done, remove it from the oven and arrange the pieces on a platter. Sprinkle with pine nuts, fresh thyme leaves, and more Parmesan, if you like, and serve.

What is Delicata Squash? 

Delicata squash is an oblong cream- to yellow-colored squash with green stripes and speckles, is at the top of my list for several reasons:

• Its thin rind is edible and easy to cut through, making for easy prep—no peeling required!
• Its medium size makes it ideal for cutting into halves or quarters and roasting.

• When cooked, its pale orange flesh is creamy-textured, and it has an appealing flavor that calls to mind corn and sweet potatoes.
• Its subtle taste takes well to all sorts of preparations and flavor profiles.

Other types of squash that will work in this recipe are: 

• Sweet dumpling squash, which is essentially the same as Delicata, except round and squat in shape rather than oblong. It makes an ideal substitute.
• Carnival is another good choice for roasting; it’s a cross between acorn and sweet dumpling and has the same appealing characteristics. 

Make it Your Own

• Make it dairy-free: Omit the Parmesan cheese. When the squash is finished roasting, drizzle a little white balsamic vinegar over the wedges. The bright flavor of the vinegar makes a nice contrast to the honey.
• Switch the nuts: The buttery flavor and delicious crunch of hazelnuts make them a perfect partner for delicata and other winter squash. Chop toasted hazelnuts coarsely and scatter them on top of the roasted squash.
• Use a mix of squashes: For holidays and festive occasions, I sometimes like to put out a big platter of roasted squash wedges using a mix of delicata, carnival, and sweet dumpling squashes. Prepare and roast the squashes in the same way as you would delicata. Their cooking times are similar, but test for doneness by inserting a fork or skewer into the center of the squash pieces to make sure they are tender.

What to Serve with Roasted Delicata Squash

The rich fall flavors of roasted delicata squash make it an easy companion. Try it with classic chicken scallopini or pan-seared pork chops with bay leaf and lemon slices. If you’re a seafood lover like me, pair it with pan-seared salmon or garlicky shrimp scampi.