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4.75 from 4 votes

Roasted Delicata Squash with Quick Balsamic Glaze

Servings: 6


  • 2 pounds delicata squash (about 2 medium squash)
  • Half a small red onion, sliced ¼-inch thick (about 1 cup sliced onions)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for serving
  • ½ teaspoon freshly ground black pepper
  • cup raw walnut halves
  • ½ cup balsamic vinegar
  • 2 tablespoons chopped fresh parsley, for serving


  • Preheat the oven to 425 degrees.
  • Trim both ends of the squash and cut the squash in half lengthwise. Scoop out the seeds and discard. Slice the squash crosswise into ½-inch-thick pieces.
  • Place the squash and onions on a sheet pan. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss well. Spread out into one even layer.
  • Roast for 15 minutes. Add the walnuts to the sheet pan, toss, and roast for another 10 minutes, until the squash is tender and browned and the nuts are toasted.
  • While the squash roasts, make the balsamic glaze. Pour the vinegar into a small saucepan. Bring to a boil, then lower the heat and simmer, uncovered, for 8 to 10 minutes, swirling the pan occasionally, until the glaze is thickened and coats the back of a spoon. You should have 2 to 3 tablespoons of glaze. Remove from the heat and set aside.
  • Arrange the squash, onions, and walnuts on a flat serving dish. Pour the glaze evenly over the vegetables, then sprinkle with parsley and salt. Serve hot, warm, or at room temperature.
    Copyright 2019, Lidey Heuck, All Rights Reserved.