Roasted Delicata Squash with Creamy Blue Cheese Sauce
Roasted Delicata Squash & Creamy Blue Cheese Sauce
Roasted Delicata Squash & Creamy Blue Cheese Sauce
Ingredients
Instructions
Step 1
Start your oven at 425°F and line a baking sheet with parchment paper, which keeps the squash from sticking while letting the undersides caramelize beautifully. Cut the delicata in half from stem to tip, then scoop out the seeds and stringy pulp with a spoon. Slice each half into ½-inch half-moons—these thin cuts roast quickly and develop those irresistible crispy edges. Toss the squash pieces in a large bowl with a generous drizzle of olive oil, salt, and pepper, making sure every piece gets lightly coated. Spread them in a single layer on the prepared baking sheet with a little space between each piece, since crowding the pan will steam the squash instead of roasting it. Roast for 25 to 30 minutes, flipping the pieces halfway through, until the edges are golden brown and the centers yield easily when pierced with a fork.
Step 2
Toss the shredded cabbage in a medium bowl with the olive oil, apple cider vinegar, maple syrup, currants, salt, and pepper. Use your hands to massage the cabbage gently for about 30 seconds—this softens the leaves slightly and helps the dressing coat every strand instead of pooling at the bottom. Let the mixture sit at room temperature while you finish the squash; the flavors will meld and the cabbage will wilt just enough to become tender and easy to eat.
Step 3
Grab a medium bowl and spoon in the yogurt to create a creamy base. Crumble in 1 tablespoon of the blue cheese, squeeze in the lemon juice, and mince the garlic directly into the bowl, then drizzle with 1 teaspoon of olive oil and add the cumin. Season with ⅛ teaspoon of salt and a few grinds of black pepper, stirring until everything is smoothly combined. Set this aside for now—it'll come together even more as it sits.
Step 4
Spread the yogurt across your largest platter in a thick, even layer about ¼-inch deep—you may not need all of it depending on your platter size, and this creamy base acts like glue to hold everything together. While the roasted squash is still slightly warm, scatter it over the yogurt, then tuck in the red cabbage, 2 tablespoons of crumbled blue cheese, and the toasted pepitas so each forkful gets a bit of everything. Finish with a generous squeeze of lemon juice, a pinch of salt, and a few grinds of black pepper, then scatter fresh parsley leaves on top just before serving.
My Tip
Give those squash half-moons room to breathe on the pan — if they overlap, they'll steam in their own juices instead of roasting, and you'll miss out on those caramelized, crispy edges that make this dish special. Flip them halfway through so both sides get that deep golden color.
Leftovers
Store leftover squash and sauce separately in airtight containers in the fridge for up to four days. Reheat the squash in a hot oven or air fryer rather than the microwave so the edges stay crisp instead of turning soggy.
Make It Your Own
Swap the blue cheese for goat cheese if you want something milder but still tangy, or stir a spoonful of white miso into the sauce for a deeper, savory umami kick. You can also sprinkle toasted walnuts or pomegranate seeds on top right before serving for crunch and a pop of color against the creamy sauce.