Roasted Delicata Squash With Walnut Crumble


Prep Time: 15 minsCook Time: 30 minsServings: 6
A flavorful fall side with of roasted delicata squash with a brown sugar nutty walnut crumble.


  1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. Set aside.
  2. Cut the squashes in half lengthwise, then scoop out the seeds; discard the seeds. Slice the squash into ½ inch half-moons. Transfer to the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat and spread the squash pieces out on the baking sheet.
  3. Roast 20-30 minutes or until squash in tender and lightly browned, flipping the squash pieces halfway through the cooking process.
  4. Heat a medium skillet to medium. Add the walnuts and toast, stirring occasionally, until fragrant and lightly browned. Transfer to a bowl. Add the brown sugar, melted butter, cinnamon and a pinch of salt and stir to combine.
  5. Serve roasted squash topped with the walnut crumble.

Recipe Notes:

Cooking Tip: Flipping the squash halfway through the roasting process allows both sides to get browned and lightly crispy.

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