Roasted delicata squash is one of those simple pleasures that feels like fall in every bite—its natural sweetness caramelizes beautifully in the oven, and its edible skin makes prep a breeze. Pair it with a spicy, creamy sriracha aioli, and you’ve got a show-stopping side dish or light snack that’s as cozy as your favorite sweater. Whether you're serving it at a dinner party or snacking straight off the pan, this recipe is all about that sweet-and-spicy balance.
Roasted Delicata Squash with Sriracha Aioli
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish
Cuisine American, Asian
For the Squash
- 2 medium delicata squash
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika optional, for extra depth
For the Sriracha Aioli
- ½ cup mayonnaise
- 1 tbsp sriracha adjust to your spice preference
- 1 tsp fresh lime juice
- 1 small garlic clove finely grated or minced
Preheat the Oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prep the Squash
Wash the delicata squash thoroughly, as the skin is edible. Slice off the ends, then cut the squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon. Slice into ½-inch half-moons.
Season
Toss the squash slices in olive oil, salt, pepper, and smoked paprika (if using). Arrange in a single layer on the prepared baking sheet.
Roast
Roast the squash in the oven for 20-25 minutes, flipping halfway through, until golden brown and caramelized.
Make the Aioli
In a small bowl, whisk together mayonnaise, sriracha, lime juice, and garlic until smooth. Taste and adjust sriracha for heat.
Serve
Arrange the roasted squash on a platter, and either drizzle the aioli on top or serve it on the side as a dipping sauce. Garnish with fresh herbs like parsley or cilantro, if desired.
Pairings
This dish pairs beautifully with roasted chicken or pork tenderloin for a heartier meal. For a vegetarian spread, serve alongside a hearty grain salad, like farro with cranberries and pecans, or roasted Brussels sprouts. A crisp, slightly sweet white wine like Riesling or a citrusy IPA makes for a perfect drink pairing.
FAQs
1. Can I use other types of squash?
Absolutely! While delicata squash has the advantage of edible skin, you can use butternut or acorn squash as well. Just make sure to peel those first, and adjust the cooking time slightly as they may take a bit longer to roast.
2. Is the aioli spicy?
The level of spice is up to you! Start with 1 tablespoon of sriracha, then add more if you like things extra fiery.
3. Can I make this vegan?
Yes! Substitute the mayonnaise with vegan mayo or a thick cashew cream for the aioli.
4. What if I don’t have sriracha?
You can use any hot sauce you like—gochujang, sambal oelek, or even a smoky chipotle sauce would work well.