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Cozy Roasted Delicata Squash with Hot Honey & Feta

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A quick and easy roasted delicata squash recipe with a sweet and spicy hot honey drizzle and salty feta cheese. Perfect for fall gatherings, this dish is a crowd-pleaser that converts even vegetable skeptics.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to ½ teaspoon if using table salt)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ⅓ cup honey (mild-flavored, like clover)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon red pepper flakes
  • Pinch of salt
  • 4 ounces feta cheese (block, not pre-crumbled)
  • ¼ cup fresh parsley, roughly chopped (flat-leaf preferred)
  • Optional: 2 tablespoons toasted pepitas
  • Optional: flaky sea salt (like Maldon) for finishing

Instructions

  1. Preheat your oven to 425°F (218°C). Give it a full 15 minutes to come to temperature.
  2. Prepare the squash: Wash the delicata squash thoroughly. Cut off the stem end and the tip. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut each half into ½-inch thick half-moons.
  3. Season the squash: In a mixing bowl, toss the squash slices with olive oil, salt, pepper, and smoked paprika. Use your hands to coat every piece. Spread them in a single layer on a baking sheet (use two pans if needed to avoid crowding).
  4. Roast the squash: Place the baking sheet in the oven and roast for 15 minutes. Flip each piece with a spatula or tongs, then roast for another 10-15 minutes until golden brown on the edges and tender when pierced with a fork.
  5. Make the hot honey while the squash roasts: In a small saucepan, combine honey, apple cider vinegar, red pepper flakes, and a pinch of salt. Bring to a gentle simmer over medium heat. Let it bubble for 2-3 minutes, stirring occasionally. Remove from heat and let it cool slightly (it will thicken as it cools).
  6. Assemble the dish: Transfer the roasted squash to a serving platter. Crumble the feta cheese over the top. Drizzle the hot honey generously over everything. Sprinkle with fresh parsley and pepitas if using. Finish with a pinch of flaky sea salt.
  7. Serve immediately: This dish is best warm, when the feta is still soft and the honey is still glossy.

Notes

Don’t peel the delicata squash—the skin is edible and helps hold the slices together. Cut uniform ½-inch slices for even cooking. Avoid overcrowding the baking sheet to prevent steaming. Taste the hot honey before drizzling to adjust spice level. For best results, warm the serving platter before adding the squash. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: roasted delicata squash, hot honey, feta, fall recipe, easy side dish, vegetarian, gluten-free

Find it online: https://coracooks.com/cozy-roasted-delicata-squash-with-hot-honey-and-feta/