Description

A simple, weeknight-friendly side dish featuring roasted delicata squash rounds seasoned with smoked paprika and garlic, finished with a sticky, spicy-sweet hot honey drizzle. The skin is left on for easy prep and added texture.

Ingredients

Scale

2 medium delicata squash (approx. 2 lbs / 900g)
3 tbsp extra virgin olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
3 tbsp hot honey
2 tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven to 400°F (200°C). Wash the squash thoroughly.
Cut off both ends of the squash and slice crosswise into 1/2-inch thick rounds.
Scoop out the seeds from the center of each round.
Pat the squash rounds dry with a clean towel to remove excess moisture.
Place squash in a large bowl and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, and kosher salt.
Toss gently until every piece is evenly coated.
Arrange the rounds in a single layer on a parchment-lined baking sheet, ensuring they do not touch.
Roast for 20 minutes, then remove from oven and flip each round over.
Roast for another 15-20 minutes until edges are caramelized and a fork slides through easily.
While roasting, warm the hot honey in a small saucepan or microwave until fluid (do not boil).
Remove squash from oven and immediately drizzle with warm hot honey.
Sprinkle with fresh parsley if using and serve immediately.

Notes

Do not peel the delicata squash; the skin becomes edible and soft when roasted. Ensure squash rounds are patted dry before oiling to prevent steaming. Do not crowd the pan; use two batches if necessary to ensure crispiness. Drizzle honey only after roasting to prevent burning.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approx. 1/4 of the r
Calories: 180
Sugar: 26
Sodium: 350
Fat: 6
Saturated Fat: 1
Carbohydrates: 32
Fiber: 4
Protein: 2

Keywords: delicata squash, roasted squash, hot honey, side dish, vegetarian, gluten-free, easy dinner, fall recipes, healthy vegetables