Roasted Delicata Squash & Creamy Blue Cheese Sauce

Delicata is my favorite winter squash, and this tangy/funky vegetarian side shows why. The squash is sweet, meaty, and, best of all, requires no peeling!

Roasted Delicata Squash & Creamy Blue Cheese Sauce with Tangy Red Cabbage

Happy Saturday!

I’m popping in today to share one more fall squash recipe that would make for a tasty Thanksgiving side dish (or a tasty any-dinner side dish if you don’t celebrate T-giving!).

This one is a little bit different for me because I haven’t been a big fan of blue cheese. That is, until a few weeks ago, when Jack and I shared a squash dish with blue cheese at the Publican (here in Chicago) that I was completely enamored with. The pairing of sweet roasted squash with tangy cabbage, pops of sweet currants, and a base of a creamy, lightly funky, blue cheese sauce was so delicious that I was inspired to make my own version at home. And here it is!

Roasted Delicata Squash & Creamy Blue Cheese Sauce with Tangy Red Cabbage

If you haven’t tried delicata squash – now is your moment. I love it because its small size makes it easy to cut. The skin, once roasted, is tender and delicious, so there’s no need to peel it.
   Roasted Delicata Squash & Creamy Blue Cheese Sauce with Tangy Red Cabbage

Roast the squash until it’s golden. While it roasts, make the creamy blue cheese sauce and marinate the cabbage with the currants in a bit of apple cider vinegar. Once the squash is done, it’s time to assemble! I just love the way the red cabbage pops against the squash – in color and in flavor. Both the sauce and the cabbage can be made in advance so this is pretty quick and easy to make.

If you’re looking for more fall or winter vegetarian side dishes, head over to our recipe index for inspiration!

5.0 from 3 reviews

Roasted Delicata Squash & Creamy Blue Cheese Sauce

This roasted delicata squash makes an excellent vegetarian Thanksgiving side. Roast the squash and marinate the cabbage ahead of time to easily assemble this dish before the big meal.
Recipe type: Side dish, salad
Serves: 4 as a side
  • 2 medium delicata squash
  • Extra-virgin olive oil
  • 2 cups shredded red cabbage
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon maple syrup
  • 2 teaspoons dried currants
  • ½ cup plain whole milk Greek yogurt
  • 1 tablespoon crumbled blue cheese
  • 1 teaspoon fresh lemon juice, more for squeezing
  • ½ garlic clove, minced
  • ¼ teaspoon cumin
  • Sea salt and freshly ground black pepper
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons toasted pepitas
  • ¼ cup fresh parsley leaves
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half moons. Toss the squash with drizzles of olive oil and sprinkles of salt and pepper. Spread evenly onto the baking sheet and roast for 25 to 30 minutes or until golden brown around the edges.
  2. In a medium bowl, combine the cabbage with ½ teaspoon of olive oil, the apple cider vinegar, maple syrup, currants, ¼ teaspoon of salt, and a few grinds of pepper. Set aside.
  3. In a medium bowl, stir together the yogurt, 1 tablespoon of blue cheese, the lemon juice, garlic, 1 teaspoon of olive oil, the cumin, ⅛ teaspoon salt, and a few grinds of pepper. Set aside.
  4. Assemble the salad on a large platter by slathering the yogurt onto the platter (depending on the size of your platter, you may not use all of it). Top with the roasted squash, red cabbage, 2 tablespoons of blue cheese, and the toasted pepitas. Season to taste with more lemon juice, salt, and pepper. Garnish with parsley leaves.



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Rate this recipe (after making it):  

  1. michelle

    making this tomorrow but I’m not sure if the squash is supposed to be warm or not?
    I’m tasked with bringing something ‘new & different’ this fits the bill!

    • Jeanine Donofrio

      Hi Michelle, the squash is supposed to be warm. I hope you enjoy!

  2. Pam Maher

    I made this tonight but made the following substitutions due to ingredients on hand: Smokey bleu cheese, chopped chili-roasted pistachios, and Craisins (dried cranberries). I was nervous about introducing a squash side dish to my husband (though he is usually game enough to try anything). This was an enormous hit! Delicious & satisfying & beautiful! I think we both had 3rds, if not 4ths! LOL I’ll definitely make again & thank you SO MUCH for posting this recipe. <3

    • Jeanine Donofrio

      Hi Pam, I’m so glad you both loved it!

  3. Allison

    So yummy! I made this tonight with the delicata squash from my CSA. My husband loved it and was asking for seconds.

  4. Mohammad Anisur Rahaman

    I really appreciate, Awesome Article, It is very useful and informative post, I think you are a good writer please keep going with your speed. Cool and Best article ever i have found.

    Anisur Rahaman

  5. Tara from

    This looks delicious! Love your blog and thank you for sharing this recipe!!

  6. Gaby Dalkin

    This dish is gorgeous!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.