Roasted Delicata with Honey Ancho Vinaigrette

I'm bringing you a recipe for a simple side dish today. This Roasted Delicata with Honey Ancho Vinaigrette comes together in minutes, but has a sauce made of spices, honey, and vinegar to keep the flavors interesting. I'm a big fan of squash all year round and this is a great treatment for any roasted winter squash. This recipe is dairy-free, gluten-free, low FODMAP and vegetarian so it will serve a wide variety of your dinner guests' needs.

Ingredients and Preparation

I like delicata squash for this recipe because the skin is tender enough that there is no peeling required. You can, however, use a variety of winter squash like butternut, honeynut, kabocha, or acorn squash instead. Just peel them and cut into small enough pieces that they will cook in the oven evenly. The squash is simply seasoned with salt, pepper, and olive oil for roasting. The big flavor comes in the vinaigrette you toss it with afterwards. Roast in the hot oven without flipping or moving the squash for the first 20 minutes. This is how you get the wonderful golden brown sides that add so much to the flavor. Flip the squash and cook the remaining time until tender.

While the delicata squash is roasting, prepare the vinaigrette. I like to do this in a small jar so that I can shake everything up together. Ancho chile powder is smoky and sweet without too much heat. Coriander brings a bright but delicate note to the spice mixture. I love white balsamic vinegar for this sauce because it has some of the complex sweet-tart flavors of balsamic vinegar, but a lighter flavor and color. I find it pretty regularly at our Trader Joe's. Olive oil and honey help to bring the vinaigrette together.

Once the delicata squash comes out of the oven, toss it in a medium bowl with the vinaigrette and serve with a few fresh cilantro leaves for garnish and that bright grassy flavor.

Serving Roasted Delicata with Honey Ancho Vinaigrette

This Roasted Delicata with Honey Ancho Vinaigrette is great hot out of the oven or at room temperature. I love it with grilled meats like chicken or beef. I think it would make a great component of a grain bowl with some feta or cotija cheese, black beans, and a few slices of avocado for a vegetarian main dish, too. Preparing a double batch of vinaigrette would pull the whole thing together and dress the grains nicely.

Try It and Share

I hope you try the Roasted Delicata with Honey Ancho Vinaigrette and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

If this Honey Ancho Vinaigrette sounds good to you, I have a few more recipes with great dressings or sauces that you should try. The Beet and Avocado Salad with Chili Soy Vinaigrette is a great combination of salty umami flavors with spicy and tart contrast. If you enjoy the white balsamic vinegar, I use it again in my Grilled Peach and Zucchini Salad recipe.

Recipe