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Earthy and sweet with a bite of tempered heat

This with Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts is a seriously delicious side dish. Red and golden beets are roasted until fork-tender then paired with half-moons of sweet delicata squash that have taken their own turn in the oven to brown and caramelize. The tender beets and squash are dressed with crunchy candied walnuts, cool and creamy horseradish cream sauce, and a sprinkle of fresh dill and flaky salt. The resulting dish is earthy and sweet with a bite of tempered heat and plenty of tender and crunchy texture to spare.

How to roast beets (2 easy ways)

Roasting beets for this pasta recipe is super easy! I’ve included 2 ways to roast them – wrapped in tin foil or secured in a dutch oven – depending on your preference. The amount of time that it takes to roast your beets until tender depends on what size your beets are and what temperature you roast at – I suggest 425 F / 220 C. Smaller beets are usually tender in about 40 minutes, large beets can take an hour or more to tenderize properly. However, roasting beets is super flexible so if you happen to have something else baking in your oven at 375 F or 400 F already, you can go ahead and add your beets in at that lower temperature too; they’ll just need a little bit of extra time.

Preheat oven to 425 degrees F / 220 C and reserve a baking sheet to the side.
Scrub the beets under cool water with a vegetable brush to remove dirt, pat dry, and trim the ends off.
Coat the beets in a thin layer of olive oil or avocado oil, rubbing the oil across the beets by hand until they are lightly coated.
Wrap each beet individually in tin foil and transfer to the reserved baking sheet. If you prefer not to use tin foil, you can transfer the oiled beets to a dutch oven with a lid rather than baking them on a baking sheet.
Roast for 40-60 minutes or until a toothpick is easily inserted into the flesh of the beet when unwrapped. Reserve beets to the side to cool slightly.
Once beets have cooled enough that you can safely touch them by hand, remove the foil (if used) and remove their skins. The skin should come off easily now that they have been roasted, but if you find that they need a bit of help, I like to run them under cool water while I push the skins off. It’s important that you remove all of the rough skin because it’s not pleasant to eat.

How to choose a good delicata squash

It should feel heavy for its size. Pick up a couple of similar size squashes and compare their weight in your hands. The lighter-feeling squashes of similar size are likely not ripe enough, so opt for their heavier counterparts. You might find delicata squash that is short and plump or long and thin, and one is not necessarily better than the other, though I do find that choosing squash of similar size and shape helps ensure even cooking when using multiple squashes.
Small woody patches and imperfections are ok, but your squash should not have any deep scratching, cuts, wrinkles, or soft spots.
The color should be creamy yellow with green or orange striations. Skin that is light green rather than cream or yellow means that the squash has likely not fully ripened yet.

How to quickly candy walnuts

You can candy walnuts in a skillet on the stovetop or on a sheet pan in the oven, but I prefer to use the skillet method for this recipe as the beets and squash roast at a much higher temperature than is prudent to candy nuts. Cooking them in a skillet saves me time by allowing me to candy them at the same time that the nuts roast and it's super easy:

Line a baking sheet with parchment paper or a silicone baking sheet and reserve to the side.
In a skillet over medium heat, add the butter, sugar, water, walnuts, and a pinch of salt. Cook for about 4 - 5 minutes, stirring regularly with a silicone spatula or wooden spoon until the butter and sugar have melted and the nuts are starting to toast slightly. Nuts can burn very quickly, so it's important to transfer them to the baking sheet the moment they have finished cooking. Using the spatula or spoon, work quickly to separate the nuts before they cool and harden. Reserve to the side to cool.

What tools do I need to make this recipe?

Parchment paper or silicone baking sheet liners
2 large baking sheets
A cutting board
A chef's knife
A kitchen scale (or measuring cups for less precise measurements)
Measuring spoons
Tinfoil - OR - a dutch oven with a lid (for roasting beets)
A skillet
A spatula or wooden spoon
A small mixing bowl
A small spatula or spoon
A citrus juicer

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

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Love this recipe? Here are some additional side dishes that you might enjoy!

A note for special diets

This Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts recipe can be friendly for gluten-free, grain-free, and vegetarian diets.

Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts

Author: Whip & Wander
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Sides
Method: Oven
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This with Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts is an earthy and sweet dinner side dish.

Ingredients

Scale

For the roasted beets:

½ lb (about 227 g) red beets
½ lb (about 227 g) golden beets
2 tsp olive oil - OR - avocado oil

For the roasted delicata squash:

2 delicata squash (about 1 ½ lbs - 1 ¾ lbs total)
1 tbsp olive oil - OR - avocado oil
1 ½ tsp Kosher salt
½ tsp cracked black pepper

For the candied walnuts:

50 g (about ½ cup) walnuts (halves and pieces)
2 tbsp granulated sugar
1 tbsp unsalted butter
1 tsp water
pinch Kosher salt

For the horseradish cream:

120 g (about ½ cup) sour cream
2 tbsp hot cream prepared horseradish

Optional, to finish:

A squeeze of lemon juice
Fresh dill
A sprinkle of sea salt flakes

Instructions

Roasting the beets:

Preheat oven to 425 degrees F / 220 C and reserve a baking sheet to the side.
Scrub the beets under cool water with a vegetable brush to remove dirt, pat dry, and trim the ends off.
Coat the beets in a thin layer of olive oil or avocado oil, rubbing the oil across the beets by hand until they are lightly coated.
Wrap each beet individually in tin foil and transfer to the reserved baking sheet. If you prefer not to use tin foil, you can transfer the oiled beets to a dutch oven with a lid rather than baking them on a baking sheet.
Roast for 40-60 minutes or until a toothpick is easily inserted into the flesh of the beet when unwrapped. Reserve beets to the side to cool slightly.
Once beets have cooled enough that you can safely touch them by hand, remove the foil (if used) and remove their skins. The skin should come off easily now that they have been roasted, but if you find that they need a bit of help, I like to run them under cool water while I push the skins off. It’s important that you remove all of the rough skin because it’s not pleasant to eat. Reserve the beets to the side.

Roasting the delicata squash:

Line a baking sheet with parchment paper and reserve to the side.
Prepare the delicata squash by slicing both ends off. Discard the ends and slice the remaining in half length-wise. I find that the easiest way to do this is to stand it on one stable end and carefully slice in half top-down. Using a spoon, scrape out the seeds and discard them. Slice the remaining squash flesh into equal half-moons, about ½ inch wide.
Transfer the squash to the reserved baking sheet. You can lightly coat the squash in the olive oil (or avocado oil) by drizzling and then tossing by hand or using a basting brush to lightly brush the tops of the squash. Once oiled, sprinkle with salt and pepper.
You can either roast the delicata squash after the beets are completely finished roasting or once the beets are nearly complete, you can add the prepared squash to the oven. Roast at the current 425 degrees F / 220 C temperature for 20-25 minutes or until tender and slightly golden brown on both sides. Reserve to the side.

Candying the walnuts:

Line a baking sheet with parchment paper or a silicone baking sheet and reserve to the side.
In a skillet over medium heat, add the butter, sugar, water, walnuts, and a pinch of salt. Cook for about 4 - 5 minutes, stirring regularly with a silicone spatula or wooden spoon until the butter and sugar have melted and the nuts are starting to toast slightly. Nuts can burn very quickly, so it's important to transfer them to the baking sheet the moment they have finished cooking. Using the spatula or spoon, work quickly to separate the nuts before they cool and harden. Reserve to the side to cool.

For the horseradish cream:

In a small bowl, combine the sour cream and prepared hot cream horseradish until well combined. Reserve to the side until ready to assemble.

To assemble:

Slice the reserved beets into wedges and add a squeeze of the optional lemon juice, if desired. Lemon juice can help soften any bitterness in the beets, but is totally optional. Arrange the beets and reserved delicate on a platter and sprinkle with the reserved candied walnuts. some fresh dill, and a sprinkle of flaked sea salt if desired. I prefer to serve the horseradish cream on the side for people to dress their own plates, but you can also add it to the platter in dollops if preferred.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 13 g
Sodium: 392 mg
Fat: 9 g
Saturated Fat: 5 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 5 mg

Keywords: beets, delicata squash, horseradish