Go Back

Herb Roasted Delicata Squash with Cranberry Walnut Topping

Herb roasted delicata squash gets golden and fork-tender in the oven, then is finished with a tangy cranberry walnut topping. Fresh thyme, rosemary, lemon, and parsley bring bright flavor to this easy side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 2 delicata squash medium (about 2 1/2 pounds total)
  • 2 tbsp olive oil
  • 1 tsp fresh thyme chopped
  • 0.5 tsp fresh rosemary chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the cranberry walnut topping
  • 0.5 cup walnuts pieces
  • 0.33 cup cranberries dried
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice
  • 1 tsp honey

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 skillet

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Trim the ends off the squash, halve them lengthwise, and scoop out the seeds.
  4. Cut each half into 1/2-inch slices.
  5. Toss the slices with the olive oil, thyme, rosemary, salt, and pepper.
  6. Spread the slices in a single layer on the baking sheet.
  7. Roast for 20 to 25 minutes, turning the slices halfway through, until browned and fork-tender.
Make the topping
  1. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
  2. Transfer the walnuts to a cutting board and chop once cool enough to handle.
  3. Stir the walnuts together with the cranberries, parsley, lemon zest, lemon juice, and honey.
  4. Arrange the roasted squash on a serving platter.
  5. Spoon the cranberry walnut topping over the squash and serve warm.

Notes

For the best browning, spread the squash slices in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash can become soft. For a vegan swap, use maple syrup instead of honey.