Roasted Delicata Squash Half Moons

There’s something magical about delicata squash, which is why it’s our family’s favorite. It’s the easiest winter squash to work with, roasts beautifully, and delivers so much flavor.

These Roasted Delicata Squash Half Moons are one of our go-to sides at this time of year. They look beautiful on a platter, pair well with almost any main dish, and require very little prep (peeling is optional!).

A sprinkle of cinnamon adds warmth without overwhelming the squash’s natural sweetness, making this dish both simple and delicious. But if cinnamon is not your thing, simple salt and pepper work great as well!

Perfect for weeknight dinners or a festive holiday table.

Roasted Delicata Squash Half Moons
by Roy Steinbock

Ingredients:
2 medium delicata squash
2 Tbsp. olive oil
½ tsp. fine sea salt
½ tsp. ground cinnamon

Method:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Slice each delicata squash in half lengthwise and scoop out the seeds.
3. Cut into ½-inch half moons and place them on the prepared baking sheet.
4. Drizzle with olive oil and sprinkle with salt and cinnamon. Toss to coat evenly.
5. Spread the squash in a single layer and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.