Roasted Delicata Squash with Toasted Almond and Sage Topping Recipe

I absolutely love this Roasted Delicata Squash with Toasted Almond and Sage Topping Recipe because it brings out the natural sweetness of the squash while adding a wonderful crunch and earthiness from the almonds and sage. When I first tried it, the sweet maple glaze combined with the savory toasted almond and fragrant sage topping blew me away—it’s like a cozy, fall hug on a plate!

This recipe works beautifully as a side dish for family dinners or special holiday meals, but honestly, I find myself making it often just because it’s easy, impressive, and my whole family goes crazy for it. You’ll find that it’s not only delicious but also simple enough for weeknight meals, with just a handful of ingredients that come together so nicely.

this …

Ingredients You’ll Need

What’s great about this Roasted Delicata Squash with Toasted Almond and Sage Topping Recipe is how the ingredients complement each other so well—the sweet, nutty, and herbaceous flavors create an irresistible combo. Plus, the ingredients are easy to find and straightforward to prepare.

• Delicata squash: Its thin skin means no peeling, making prep quick and easy; look for firm, blemish-free squash.
• Olive oil: Use a good-quality extra virgin olive oil for flavor and roasting benefits.
• Maple syrup: Adds a natural sweetness that caramelizes perfectly during roasting.
• Kosher salt: Seasoning this way ensures even salt coverage and better flavor.
• Sliced toasted almonds: Provides the crunch and nuttiness; toasting them yourself amps up the aroma.
• Fresh sage leaves: Chopped finely, they lend an earthy, fragrant note that pairs beautifully with the squash.
• Sweet paprika: Adds subtle smokiness and color to the topping—don’t skip this!

Variations

This is one of those recipes I love to tweak based on what I have on hand or the season—there’s lots of room to make it your own without losing the essence of that cozy, baked squash flavor. Feel free to experiment a bit!

• Add Cheese: I sometimes sprinkle crumbled feta or Parmesan on top for a salty, tangy twist that pairs beautifully with the almonds and sage.
• Swap Nuts: Pecans or walnuts work great if you want a different nutty texture and flavor.
• Herb Variations: Rosemary or thyme can be swapped in for sage, giving a fresh, aromatic change.
• Spicy Kick: A pinch of cayenne pepper or chili flakes added to the topping gives the squash a subtle heat that’s surprisingly addictive.

How to Make Roasted Delicata Squash with Toasted Almond and Sage Topping Recipe

Step 1: Prep Your Squash with Love

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this keeps things clean and prevents sticking. Slice your delicata squash into half-inch thick rings; the fun part is removing the seeds with a teaspoon. I find this so satisfying and super quick, and it helps the slices roast evenly. Once sliced and seeded, toss your rings in a large bowl with olive oil, maple syrup, and kosher salt. The maple syrup is the magic here—giving that gentle caramelized sweetness as it roasts.

Step 2: Roast to Perfection

Lay the squash rings flat in a single layer on your baking sheet and be sure they aren’t crowded—this helps them roast evenly instead of steaming. After about 30 minutes, flip the slices so they brown on both sides, and then roast for another 5 to 10 minutes until tender and nicely golden. You’ll know they’re done when the edges start to caramelize and the flesh is soft when pierced with a fork but still holds its shape. Timing can vary a bit by oven, so keep an eye to avoid burning.

Step 3: Toast Almonds & Sage Topping

While your squash roasts, heat the remaining olive oil in a small skillet over medium heat. Add the almonds and sage, stirring often. This step fills the kitchen with such an amazing aroma—I’m always tempted to snack on the almonds right from the pan! Toast them just until golden, which takes 2 to 3 minutes. Then quickly stir in the sweet paprika and remaining salt, because those almonds can go from golden to burnt in seconds. Transfer to a small bowl immediately to stop cooking.

Step 4: Bring It All Together & Serve

When your delicata squash is perfectly roasted, arrange the rings on a serving platter and sprinkle the almond and sage topping over them. Serve hot or warm—you’ll see how the combination of sweet, crunchy, and fragrant flavors makes this dish shine. My family usually devours this right away, but leftovers are just as good!

How to Serve Roasted Delicata Squash with Toasted Almond and Sage Topping Recipe

Garnishes

I like to finish this dish with a little extra fresh sage or even a sprinkle of flaky sea salt to brighten up the flavors. Sometimes I add a drizzle of good-quality aged balsamic vinegar for a tangy contrast that jazzes it up. These small touches make it feel special and enhance the lovely nutty and sweet notes.

Side Dishes

This recipe pairs wonderfully alongside roast chicken, pork tenderloin, or even a hearty grain bowl. We often serve it with wild rice pilaf or a crisp green salad to balance the richness. For a vegetarian meal, it’s delicious alongside quinoa and roasted root veggies.

Creative Ways to Present

For special occasions, I like to stack the roasted delicata rings like little towers and sprinkle the almond topping artistically over the plate. You could also serve them on individual appetizer spoons with a tiny dollop of ricotta for a fancy touch. Presentation is part of the fun, and it always impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftover roasted delicata squash in an airtight container in the fridge for up to 3 days. The topping can get a little softer, but reheating in the oven freshens up the crunch nicely. I always keep the topping separate when possible to maintain its texture.

Freezing

Freezing works if you’re careful—cool the roasted squash completely, then freeze in a single layer on a baking sheet before transferring to freezer bags. I don’t recommend freezing the almond and sage topping as it loses texture, so add it fresh when reheating. When thawed, the squash holds its flavor well but is best eaten within a month.

Reheating

To reheat, I pop the squash in a 350°F oven for 10-15 minutes, uncovered, to restore crisp edges. If you kept the topping separate, add it right before serving to keep it crunchy. The microwave isn’t my favorite here because it tends to make the squash mushy.

FAQs

Final Thoughts

I can’t recommend this Roasted Delicata Squash with Toasted Almond and Sage Topping Recipe enough, especially if you’re looking to add a new, flavorful side to your dinner repertoire. It’s simple, elegant, and just the right balance of sweet and savory. I always feel proud serving this to friends because it looks beautiful and tastes like a little culinary celebration on a plate. Give it a try—you might find it as addictive as my family and I do!

Print