Roasted Delicata Squash

One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.

Roasted Delicata Squash

I have Molly Watson to thank for the inspiration here. Years ago she created a miso-harissa slather she used on roasted delicata squash. This was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. Building on her idea, I decided to do a roasted delicata squash platter of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. You know it was good, right? It really was.

The flavor was bold and vibrant and it was a breeze to make - no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table.

roasted delicata squash on a platter along with potatoes, kale, and almonds

Roasted Delicata Squash: Variations

You can do endless riffs on this depending on what you have on hand, or what is in season. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. here are a few ideas people have mentioned in the comments!

  • Sweet & salty: Sagan comments about a related recipe she loves, “I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty.”
  • Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great!”
  • Sweet potato: Esther struck out on the delicata front, but reports back, “I couldn’t find delicata so made this with sweet potato instead – which was delicious!”

More delicata squash recipes

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Roasted Delicata Squash with Harissa Miso

5 from 1 vote

Have a look at the post up above if you have trouble sourcing delicata squash. There are people who have done versions with other winter squash as well as sweet potato.

  • 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
  • 3/4 pound / 12 oz / 340 g delicata squash
  • 1/4 cup / 60 ml extra virgin olive oil
  • scant 1/4 cup / 50 ml white miso
  • scant 1 tablespoon harissa paste
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
  • 4 radishes, very thinly sliced
  • 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts
  1. Preheat the oven to 400°F / 200°C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.
  2. In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
  3. In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
  4. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

Serves 2 to 4.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Recipe Rating


That looks wonderful! With my parents in town this weekend, perhaps we'll give the recipe a try.

Michelle @ H.E.R.



Love harissa and put it on everything but dessert - never thought of miso with harissa though. I need to try this!

denise @ quickies on the dinner table

I am very much into squash these days. I have actually been snacking on them in the afternoon! This recipe looks awesome!

christie @ honoring health

Interesting combination! But I think I can see how it works, with the miso providing the extra savoury tone as a background, and the harissa taking the flavour stage.


Oh, I could put harissa in everything--I love it. I made your caramelized tofu and brussel sprouts recipe the day before yesterday, it was amazing!!!

Lucie from Bilingual Butter

Looks wonderful! Will try it this weekend, but, don't you have to cook the kale? Also, where do I find harissa paste? thanks! HS: Hi Sadja, keep your eyes peeled for the harissa, now that you are looking for it you'll likely run into it - although, I suppose that also depends on where you live. But if needed there are lots of recipes around, and in a pinch you could always make your own! And correct, no need to cook the kale.


Delicata is a great squash, tasty and easy to grow. I like recipes like this because you can morph it into any combination of veggies based on what's on hand. For me I'll t ry it with a homegrown sweet meat winter squash and my never-ending supply of chard.

tom | tall clover farm

This is absolute perfection.

Kimberly @ Poor Girl Eats Well

Question: I don't see Delicata squash in my markets, can I use zucchini/yellow squash or should i use more squash-like ones, like acorn? HS: Go the winter squash route - acorn squash would be a great choice!


I have been wanting to try harissa for a long time, but I don't think I'd be able to use up a whole batch before it spoils if I made my own. Any brands you'd recommend for someone who likes things pretty spicy? HS: You'd be surprised! I use it for little flavor boosts in everything from vinaigrettes and omelettes to yogurt and soups. I'd say i go through jar every few weeks. Here's the brand of harissa I have in my refrigerator currently.


This looks simply amazing! What an exciting start to a Friday, can't wait to go pick up stuff to try this. I consistently go to your website for recipe ideas and they're always wonderful! thanks for the post!


We love to cube the delicata squash and toss with herbs, olive oil, and S&P before roasting till the outside is really crisp. Then we use these as croutons on arugula salad. Simply amazing. This salad where the squash is the star is going to be made soon at my house. Thanks for the inspiration.


This looks so gorgeous! Can't wait to try!


I've been seeking ways to incorporate delicata squash into recipes, which for me has been a challenge given its delicate flavors. I like the bright flavors in this recipe and the excellent combination different textures. Your photo of this dish is beautiful!

Christine @ Fresh Local and Best

I *love* when I see a recipe that looks tasty AND I have every single ingredient already! Hellooooo tomorrow's lunch!

Stacy (Little Blue Hen)

Your food styling is gorgeous. The delicata squash look like crisped golden flowers. Almost to lovely to eat. But if a plate of this squash was in front of me, I'm sure it would taste as wonderful as it looks. Every recipe I've ever made from your site has been a winner. One question, do you have a particular harissa paste you recommend? Saw a post awhile back where you were scoping them out.

Andrea @ Fork Fingers Chopsticks

I love roasting squash! This looks delicious and I have never tried delicata squash before. I'll have to seek it out now!

Christina (Dinner at Christina's)

Ah, wonderful preparation of squash. Roasted to perfect perfection.

Dave -nibbleanibble

Huh. The other night, I wanted something spicy on my roasted squash and I debated for about ten minutes whether or not wasabi paste would work. (I chickened out!) I never thought of harissa! This looks really good.


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