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roasted delicata squash with sriracha aioli

Roasted Delicata Squash with Sriracha Aioli

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American, Asian
Servings 2

Equipment

  • Chef’s Knife
  • Spoon For Scooping Seeds
  • Baking sheet
  • Parchment paper Optional, for easy cleanup
  • Small Mixing Bowl
  • Whisk or Fork

Ingredients
  

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

Instructions
 

Preheat the Oven

  1. Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Prep the Squash

  1. 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.
    cutting board on a kitchen counter with a delicata squash being sliced

Season

  1. 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

  1. Roast the squash in the oven for 20-25 minutes, flipping halfway through, until golden brown and caramelized.

Make the Aioli

  1. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and garlic until smooth. Taste and adjust sriracha for heat.
    bowl on a kitchen counter containing a mixture of mayonnaise, vibrant orange-red sriracha

Serve

  1. 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.