I LOVE my starchy vegetables all year round, but during the cooler time of year, there’s one starchy veg that becomes an extra large part of my diet, and that’s winter squash!
I’m sure you’ve seen it pop up everywhere these last couple months…. in soups, salads, pizza, baked goods and the list goes on! Some squash, like butternut, can even be made into noodles using a spiralizer!
Now there are many types of winter squash, and in this recipe, you really can use any variety.
As the name states though, I’m calling for delicata. Its named after it’s delicate skin, but you may also know it as peanut, bohemian or sweet potato squash.
If you haven’t had this one yet, I invite you to try it! Second only to kabocha squash, it’s one of my favorites!
Aside from the sweet, earthy flavor of the delicata flesh, I also love this one because its skin is tasty, too! That’s right, don’t bother peeling it—I never do.
Delicata squash is excellent baked, grilled, sauteed, or steamed, but my favorite way to enjoy delicata squash is roasted!
Now, what makes this dish extra tasty is the way it’s prepared with apple cider vinegar, freshly ground fennel seeds, and Chinese 5 spice. The combo may sound unusual, but it’s absolutely divine.
This recipe was co-created with my dad, while I was visiting for the Thanksgiving. We surprised even ourselves with how delicious it was and were quick to make it twice more over the next couple of days. I’m not sure what I like better: how easy it is to make or how flavorful it is for such a minimal amount of calories!
I’m sure I’ll tire of the sausage-like fennel flavor eventually, and this recipe will be an occasional choice, but for now, it has a featured spot on my menu.
AND I have no doubt it will be on our Family’s Thanksgiving Menu for many, many years to come!
If you try it, let us know in the comments below what your family thinks of our Fennel Roasted Delicata Squash!
Did they enjoy it as much as we do?
Recipe by Katie Mae
Makes 4 servings | Ready in 30 minutes | Stores 1 week in fridge
- 2 delicata squash, cut into ½-inch slices
- ¼ cup apple cider vinegar
- ½ tablespoon ground fennel
- ½ tablespoon Chinese 5-spice
- ½ teaspoon black pepper
- Preheat convection oven or airfryer to 400° F, or a standard oven to 425°F. Line a baking sheet with parchment paper.
- Add all of the ingredients to a mixing bowl or ziplock bag. Toss well, so the squash is well coated with the seasoning.
- Spread the squash across the prepared baking sheet and put in the oven. Roast until the squash starts to develop golden brown spots and is soft in the middle, about 25 minutes. Remove from the oven, transfer to a serving dish, and enjoy!
This is a perfect side dish for a fall or winter holiday. They’ll go fast though, so you may want double the recipe.
I usually serve this squash with a creamy dip, like the Plantz St. Ranch Dressing or our Zesty Cheezy Herb Sauce. It also makes a hearty addition to salads.
This squash is best when it’s toasty fresh out of the oven, but it’s tasty chilled as well, which makes it a great option to take on the go.