Home » Recipes » Meal Type » Side Dishes » Spice Roasted Delicata Squash with Port Reduction
by Katie Webster
September 30, 2015 (updated 5/15/23) Jump To Recipe
This Spice Roasted Delicata Squash with Port Wine Sauce is made with just 4 ingredients and comes together in about 35 minutes. I love to serve this tasty baked delicata side in the fall along with grilled pork chops and a green salad.
Table of contents
- Why We Love This Recipe For Spice Roasted Delicata Squash with Port Wine Sauce
- Key Ingredients For This Roasted Delicata Squash
- Step-by-Step Instructions to Make This Baked Delicata
- FAQs and Expert Tips
- More Squash Recipes to Love
- Link Love
Why We Love This Recipe For Spice Roasted Delicata Squash with Port Wine Sauce
Did you pick up some delicata squash at the farmers’ market this week and now you’re wondering what to do with it? Well, of course you could simply roast it with salt and pepper or steam it. But let me recommend this recipe instead. You simply toss the delicata squash with pumpkin pie spice, roast it and then drizzle it with port wine that has been reduced down. So easy, but so much more special!
If you’re wondering what exactly a delicata squash is or simply want to know more about winter squashes check out my produce spotlight on squash.
Recipe Highlights
- The recipe takes only 35 minutes
- No special skills or tools required, but the pumpkin pie spice and the port wine sauce make this recipe feel fancy
- A delicious new way to dress up delicata squash
Key Ingredients For This Roasted Delicata Squash
- Delicata Squash: Delicata squash is in season from late summer to early fall. The delicata squash skin is tender enough that you can eat it.
- Extra-Virgin Olive Oil
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice you can make your own with cinnamon, nutmeg, cloves, and ginger.
- Port Wine: Port wine is a sweet type of fortified wine from Portugal. It is usually labelled tawny or ruby and either would work here. You could use balsamic drizzle instead.
Step-by-Step Instructions to Make This Baked Delicata
Step 1: Preheat oven
Preheat the oven to 400ºF.
Step 2: Roast delicata squash
Cut the delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut the squash into half moons, each about 1/3-inch thick. Toss in a large bowl with spice and salt to taste until the squash is coated. Spread out on two large baking sheets and transfer to the oven. Roast, stirring once or twice, and rotating the pans, until the squash is tender and browning, 16 to 20 minutes.
Step 3: Make port wine sauce
Meanwhile bring the port to a boil over medium-high heat, in a small saucepan, swirling occasionally. Adjust heat so the flame is not licking the sides of the pan and boil, swirling occasionally, until the port is reduced to a thick syrupy consistency, 7 to 8 minutes.
Step 4: Serve Spice Roasted Delicata Squash with Port Wine Sauce
Serve the roasted delicata squash drizzled with the port sauce.
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FAQs and Expert Tips
Storage Instructions:
Store this roasted delicata squash in an airtight container for up to 3 to 4 days. Reheat in the microwave, if desired, until just warmed through, 1 to 2 minutes.
How should you store delicata squash?
After delicata squash is harvested, it needs to be cured in a warm, dry spot for one to two weeks. This helps the squash starches to be turned into sugars (which makes it taste sweeter). When you bring a squash home from the farmers’ market or get it in your CSA it will already be cured. If you grow your own, make sure you cure yours before storing it.
How well should you clean a delicata squash?
Because the skin is thin it makes it more susceptible to rot. Wash any dirt off the skin when you bring it home and make sure it is dry before storing it. Some farm wash the squash with a mild bleach solution to kill the spores on the skin that cause it to rot. It is best stored in a cool dark place—like a root cellar—and will keep for two to three months.
More Squash Recipes to Love
Link Love
- Modern Farmer: I can’t believe its not butternut squash
- Edible Perspective | Stuffed Delicata Squash with Quinoa Stuffing
- Produce on Parade | Delicata Squash Chard Penne Pasta
- With Food and Love|Fennel and Delicata Squash Soup
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Spice Roasted Delicata Squash with Port Reduction
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 7 reviews
- Author: Katie Webster
- Total Time: 35 minutes
- Yield: 6 cups 1x
Description
This Spice Roasted Delicata Squash with Port Wine Sauce is made with just 4 ingredients and comes together in about 35 minutes. I love to serve this tasty baked delicata side in the fall along with grilled pork chops and a green salad.
Ingredients
UnitsScale
- 2 medium delicata squash
- 1 tablespoon extra-virgin olive oil
- 1 teaspoons pumpkin pie spice
- 3/4 cup port wine
Instructions
- Preheat oven to 400ºF.
- Cut delicata in half lengthwise and scoop out seeds and stringy pulp from the center of the squash cavity. Trim ends and stem and then cut squash into half moons, each about 1/3-inch thick. Toss in a large bowl with spice and salt to taste until the squash is coated. Spread out on two large baking sheets and transfer to the oven. Roast, stirring once or twice and rotating the pans, until the squash s tender and browning, 16 to 20 minutes.
- Meanwhile bring port to a boil over medium-high heat, in a small sauce pan, swirling occasionally. Adjust heat so flame is not licking the sides of the pan and boil, swirling occasionally, until the port is reduced to a thick syrupy consistency, 7 to 8 minutes.
- Serve the squash drizzled with the port sauce.
Notes
Cooking Tip: The skin of delicata squash is completely edible. No peeling required! Cut the squash in half lengthwise first and just scoop out the pulp and seeds from the center of the cavity. Then from there, you can cut it up into squares, half moons, strips or you can cook the half as they are and stuff them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3 g
- Sodium: 136 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
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Leave a Reply
57 comments on “Spice Roasted Delicata Squash with Port Reduction”
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Ceb — August 2, 2019 @ 1:11 am Reply
I really love this recipe, thanks for posting.
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Lindsay Cotter — February 28, 2019 @ 10:46 am Reply
So easy and delicious! A total winning side!
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Liz — February 26, 2019 @ 6:25 am Reply
We were in a side dish rut and this was a fabulous change of pace! Such a delicious recipe!
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Alyssa — February 25, 2019 @ 10:30 pm Reply
The port reduction was fantastic!
