Roasted Delicata Squash With Creamy Blue Cheese Sauce Recipe

Delicata squash: A small, sweet winter squash with edible skin that roasts beautifully and becomes tender and flavorful.

Olive oil: Used to coat the squash for roasting, adding a subtle richness and helping it crisp up.

Blue cheese: A strong, tangy cheese that melts into the sauce, giving it a creamy and bold flavor.

Heavy cream: Adds smoothness and richness to the blue cheese sauce, making it silky and delicious.

Fresh parsley: A fresh herb that adds a pop of color and a mild, bright flavor to finish the dish.

One of the key steps in this recipe is slicing the delicata squash into even rings. Getting those slices about the same thickness helps them cook evenly, so you don’t end up with some pieces burnt while others are still hard. Here’s how you can do it step by step:

1. First, cut the delicata squash in half lengthwise and scoop out the seeds with a spoon. This makes it easier to handle and safer to slice.
2. Place each half flat side down on your cutting board to keep it steady.
3. Use a sharp knife and slice the squash into rings about ½-inch thick. Try to keep your hand steady and make smooth, even cuts.
4. If you want, you can mark the thickness with your fingers before slicing to help keep each piece the same size.

Doing this makes roasting smoother because all the rings will cook at the same rate, giving you tender, golden pieces without any surprises. Plus, it looks nicer on the plate when the slices are uniform.

When I first tried this, I didn’t cut the slices evenly, and some rings were mushy while others were still crunchy. After that, I started paying more attention to the thickness, and it made a big difference. Also, using a sharp knife really helps—it feels safer and makes cleaner cuts. If you’re nervous about slicing, ask an adult to help or use a kitchen towel to hold the squash steady so your hand doesn’t slip.

Once your squash is sliced just right, tossing it with olive oil, salt, and pepper before roasting helps the flavors soak in and gives it that beautiful golden color. It’s a simple step that makes the whole dish taste so much better!

• delicata squash - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when roasted, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for roasting vegetables.

• blue cheese - Substitute with gorgonzola: Gorgonzola has a similar creamy texture and tangy flavor, making it an excellent substitute for blue cheese.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture, though it will add a slight coconut flavor to the dish.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh and vibrant flavor, similar to parsley, and can be used as a garnish.

• Allow the roasted delicata squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Transfer the cooled squash rings to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. The blue cheese sauce can be stored separately in a small airtight container.
• For freezing, arrange the cooled squash rings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the squash rings to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen squash rings on a baking sheet and bake for 10-15 minutes, or until heated through.
• Reheat the blue cheese sauce separately in a small saucepan over low heat, stirring occasionally until smooth and warmed.
• Drizzle the reheated blue cheese sauce over the warmed squash rings and sprinkle with fresh parsley before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover roasted delicata squash on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. For the blue cheese sauce, gently reheat it in a small saucepan over low heat, stirring occasionally until smooth. Drizzle the warmed sauce over the squash before serving.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the leftover squash rings in the skillet and cook for 3-5 minutes on each side, or until heated through and slightly crispy. Reheat the blue cheese sauce in a separate small saucepan over low heat, stirring until smooth. Pour the sauce over the squash before serving.

• Microwave Method: Place the leftover delicata squash in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 2-3 minutes, or until heated through. For the blue cheese sauce, microwave in a separate microwave-safe bowl on low power, stirring every 30 seconds until smooth and warm. Drizzle the sauce over the squash before serving.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover squash rings in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until the squash is warmed and slightly crispy. Reheat the blue cheese sauce in a small saucepan over low heat, stirring until smooth. Drizzle the sauce over the squash before serving.

• Oven: Used to roast the delicata squash at 400°F (200°C) until tender and golden.

• Knife: Essential for cutting the delicata squash in half lengthwise and slicing it into ½-inch thick rings.

• Spoon: Needed to scoop out the seeds from the delicata squash.

• Baking sheet: Used to arrange the squash rings for roasting.

• Small saucepan: Used to heat the heavy cream and melt the blue cheese for the sauce.

• Wooden spoon: Useful for stirring the blue cheese into the cream until melted and smooth.

• Measuring spoons: Needed to measure out the olive oil and chopped fresh parsley.

• Measuring cup: Used to measure the blue cheese and heavy cream.

• Mixing bowl: Used to toss the squash rings with olive oil, salt, and pepper.

• Cutting board: Provides a safe surface for cutting the delicata squash.

Pre-cut the squash: Slice the delicata squash in advance and store in the fridge to save time on prep day.

Use pre-crumbled blue cheese: Opt for pre-crumbled blue cheese to skip the step of breaking it down yourself.

Microwave the cream: Heat the heavy cream in the microwave for a quicker sauce preparation.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time after roasting the squash.

Batch roast: Roast extra squash to use in other meals throughout the week.