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Sweet and Sour Roasted Delicata Squash


  • 3 delicata squash
  • 2-3 glugs olive oil
  • Kosher salt & fresh ground pepper
  • Juice of 1 lime
  • 1 Tbsp Sriracha
  • 2 Tbsp honey
  • 2 Tbsp chopped fresh cilantro, for serving


Preheat oven to 400F.  Liberally oil two baking sheets with olive oil and set aside. Cut ends off of each delicata squash and push the seeds out with a spoon. Cut squash into 1/4 inch pieces and place them on the baking sheets. Toss squash in the olive oil, season with salt & pepper. Place baking sheets in oven and roast for 15-20 minutes, until the bottoms of the squash have nicely browned. Flip the squash and continue to roast for about 10-15 minutes until both sides are golden brown.

Meanwhile, mix the juice of one lime, sriracha and honey in a small bowl.  Drizzle honey sriracha glaze over hot squash and finish with a sprinkle of chopped cilantro. Serve warm.

Adapted from Shutterbean

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