This Roasted Delicata Squash with Chili Yogurt and Cilantro Sauce is anything but basic. Roasted delicata squash is topped with a chimichurri style sauce, sriracha cream and pumpkin seeds.
Delicata squash is a little bit of heaven disguised in a gourd-like body. It’s milder and not as sweet as other winter squash so it makes a good match for bolder flavors. Here it’s topped with a chimichurri style sauce, sriracha cream and pumpkin seeds. And you thought squash was boring!
What Does a Delicata Squash Look Like?
- Delicatas are small squash, oblong in shape and yellow with green stripes.
Is the Skin of Delicata Squash Edible?
- Their thin skin is barely detectable when cooked, making them extra-easy to prepare since there is no need to peel!
To prepare the squash, cut them in half, scoop out the seeds, and then slice into these cute little half-rings, a bit like little smiley faces. They’ll roast in a 425-degree oven until beautifully browned around the edges.
The yogurt cream sauce is made simply with just two ingredients – sriracha sauce and greek yogurt. And, the cilantro sauce is a twist on my favorite mojo sauce. Made with cilantro, parsley, and garlic. What’s not to love? Sprinkle on some pepitas for a nutty, delicious crunch and get ready to take your tastebuds on an adventure!
Squash Recipes
- Butternut Squash Curry
- Spaghetti Squash Casserole
- Curried Butternut Squash Soup with Spiced Popcorn
- Sausage & Butternut Squash Penne Pasta with Goat Cheese
- Coconut Curry Butternut Squash Soup
Roasted Squash with Chili Sauce and Cilantro
Ingredients
Squash
- 2 delicata squash
- 2/3 teaspoon cinnamon
- 2 Tablespoons olive oil
- Black pepper (to taste)
Chili Sauce
- 2/3 cup greek yogurt
- 1 teaspoon sriracha
Cilantro Sauce
- 1 bunch cilantro (chopped)
- ½ bunch parsley (chopped)
- 2 cloves garlic (minced)
- ¼ cup olive oil
- Salt (to taste)
- 3 Tablespoons pepitas (for topping, shelled pumpkin seeds)
Instructions
- Preheat the oven to 425 degrees.
- Cut your squash in half, and scoop out the seeds. Slice the halves crosswise, about 1 inch thick. Put the squash in a bowl with the cinnamon and olive oil. Stir to coat well. Spread out on a cookie sheet and lightly sprinkle with pepper. Roast for 25 - 30 minutes, until golden around the edges.
- To make the chili sauce, stir together the yogurt and sriracha.
- For the cilantro sauce, place cilantro, parsley, garlic and olive oil in a food processor and pulse until smooth. Season to taste with salt.
- To serve, place squash on a platter and top with sauces, garnish with extra chopped cilantro and pepitas.
Nutrition
If you loved this Roasted Delicata Squash I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine Pairings for Delicata Squash:
- A bright Pinot Gris fits the bill here. Alsace and Oregon offer great ones.
LOVE Acorn Squash… this looks lovely!
Sriracha Yogurt Sauce?? I’m so in!! Gorgeous, gorgeous photos!
Thanks Kim! Isn’t sriracha the best?!
Roasted squash is just the best… but I love what you did with the sriracha, cream and cilantro! Takes it to a whole new level 🙂
Thanks Kim – I think it’s a fun twist on an often underused veggie!
This looks gorgeous and that sauce sounds amazing! I’ve been looking for new ways to make squash so this is perfect@
Thanks Liz – Glad I could help stir things up a bit!
I am in love with this flavor combo. I may just have to make a run to the grocery store for squash today 🙂
Thanks Kristen – The flavors running through this dish are so amazing together. I hope you enjoy!
What r u using for chili sauce
Hi Samantha – It is a combination of Sriracha and Greek Yogurt.
Thanks I read the recipe like it was additional!! mmm now what to season my chicken with lol! i’ve got this prepped as we speak!
Awesome – I hope you love it Samantha!
Enjoy with the wine from Alsace ! If you come in France an other day, come to meet us. It would be a pleasure.
Thank you so much Recette – We would love to make it to France one day soon!