This ROASTED DELICATA SQUASH WITH CHIPOTLE AIOLI is so freakin’ good, you are going to wish you had bought a dozen of the them! I have a hard time sharing these. Like a real hard time. In fact, I didn’t tell anyone I made these because I am selfish like that.
If you have never had Delicata Squash, boy oh boy, you are in for a treat, and I highly suggest you get your bottom down to the grocery store right now and grab a couple (or 10). It’s lighter in flavor than any of the other squashes around. I don’t know about you guys with kids, but squash is pretty much the only thing that my kids don’t like eating. Well not delicata. It is the first thing off their plates.
My favorite thing about this squash though has to be the fact that you don’t have to peel it. Yup, that’s right! You can eat the skin of these bad boys! Well technically you can eat the skin of any winter squash, but it probably won’t be that tasty. Don’t worry though, this skin is delicious!
What I love about delicata squash is that you can put ANY seasonings you feel like sprinkling on there and it will be out of this world good. Here are a few of my favorite seasoning blends for it….
- PRIMAL PALATE French Onion blend.
- My ranch blend from HERE
- Salt and dried thyme.
But my favorite spice blend has to be the one you are about to read in the recipe. Finger-lickin-wish I had doubled the batch-good.
These are definitely best eaten right away while they are still warm. They aren’t terrible cold, but your mouth will be much happier with them straight outta the oven. I sometimes save some to put in my kids lunches, because I don’t really care if they eat it cold! And they don’t mind either. At least I don’t think they mind. They’ve never complained. So that’s a plus!
Ingredients
- 2 medium Delicata Squash, sliced 1/8 of an inch thick
- 2 tbl avocado oil
- squeeze of lime
- Fresh cilantro for garnish
- 1 tbl paprika
- 1 1/2 tsp chipotle powder
- 1 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp sea salt
- 1/4 cup mayonnaise
- 1 tsp spice blend
- 1 tsp lime juice
Instructions
- Preheat oven to 400 degrees F.
- Cut delicata squash, and remove seeds.
- Place squash in a bowl or ziplock bag, and add the spice blend and the oil.
- Mix until everything is coated well.
- Place on a baking sheet and put in oven for 20 minutes.
- While waiting, make chipotle aioli.
- Remove squash and plate. Squeeze some lime over the top and garnish with fresh cilantro.
I promise you, this will be your favorite thing you make all fall and winter! If you make it, or use your own spice blend, let us know in the comments, so we can all be winning with this deliciousness!
Whole30: yes
Paleo: yes
How did you cut it to have it stay circular?
You just slice right through horizontally, then remove the seeds.
I think I just found my new favorite dish! I just tried these out today after searching for delicata squash (found it at Trader Joe’s!) and I’m in love! This will for sure be in the regular rotation at our house. Husband approved!
Aren’t they so delicious!! We love them in our house and I’m so so happy to hear that they are hubby approved as well!
Hi Jenn,
I just made these!!!! So good! But…I didn’t have any homemade mayo for the sauce so I used Primal Kitchen Avocado Oil Mayo which I found out that I don’t like at all (I may be the only one), but I know that it will be delicious with homemade mayo! Thank you for this recipe…you rock!
❤️ Tina
I used to not like it either, but it has grown on me. I actually prefer it when I mix a bunch of seasonings in it. I can’t do it plain. I’m glad you still enjoyed the recipe
This was really delicious! I’m going to need to stock up on delicata…thank you!
So glad you enjoyed it! Stock the entire kitchen full of them! lol
Finally making this and I’m sooooo excited. I’ve been coveting them for months. I finally found a local source for delicata ?
woohoo!! Stock up girl!!!
Hi Jenn….we love roasted delicata, but hubby does NOT “do” mayo….any kind!
Would plain Greek yogurt work? Or maybe sour cream? We don’t need it to be Paleo or Whole30. Your spice blend sounds wonderful….
I’ve never tried it with anything other than the aioli lol. I would dip in a ranch before I did sour cream or greek yogurt since those are pretty “tangy”
Absolutely delicious,with some spice they are addictive! Thank you for sharing your recipe:)
You’re welcome! I’m glad you enjoyed!
Holding aside the 1 teaspoon for the aioli, I used the rest of the spice blend with the oil on the squash. It was excessively spicy. Was I supposed to use it all? Or was there a lesser amount of spice blend meant to be used? We ended up dipping the squash in sour cream to cut the burn, and will use the aioli on pretzels or sandwiches. Otherwise, we thought the flavor was really good and will make the recipe again with an adjustment to the spice. Thanks!
We personally like it super spicy, but yes, adjust to how you guys like it! 🙂
OMG, I ate the whole batch myself! Delicious!
Didn’t have limes and don’t care for spicy (chipotle) but super delicious without. And even sweeter without aioli. Just saying. Will do again definitely as it’s my first taste of delicata squash. Thanks for posting it!
Try it with a little dried thyme sprinkled over the top before you roast them! So delicious
Made this last night and LOVED it! Will for sure be making many, many more times!
Yay!! I’m so glad you enjoyed!! And so glad you will enjoy many more times!
Do you think you could slice and freeze them to bake in winter when the delicata is not available?
You can freeze it, but you’ll want to cook it first. However it can stay on your counter in a coolish spot for 1-3 months!
This was so good even my two year old and three year old requested seconds! For the dip I did half mayo half yogurt and it turned out tasty.
I love the change up with the dip!! This is a kid favorite in our house too! I’m so glad they loved it
This recipe is amazing! My family loved it!
I’m so happy to hear!