Roasted Delicata Squash and Broccolini with Romesco Sauce

This vibrant Roasted Delicata Squash and Broccolini with Romesco Sauce recipe is surprisingly effortless to make. It beautifully combines golden and nutty delicata squash, tender-crisp broccolini, and a sprinkle of toasted almonds, served over a bed of vibrant and smoky romesco sauce. This delicious celebration of seasonal produce pairs perfectly as a side dish with just about any main course protein you like -- or doubles versatilely as an appetizer with a loaf of crusty bread.

Jump to:

• Ingredients Needed to Make this Roasted Delicata Squash and Broccolini Recipe
• Step-by-Step Guide: Roasted Delicata Squash and Broccolini with Romesco Sauce
• Tips and Tricks for the Best Seasonal Side Dish
• Versatile Pairings: Serving Suggestions for this Roasted Delicata Squash and Broccolini Recipe
• Storage and Reheating Tips for Roasted Delicata Squash and Broccolini with Romesco Sauce
• Essential Tools for Making Roasted Delicata Squash and Broccolini with Romesco Sauce
• Explore More Vegetable Side Dish Recipes
• Roasted Delicata Squash and Broccolini with Romesco Sauce

Ingredients Needed to Make this Roasted Delicata Squash and Broccolini Recipe

• Delicata Squash: This golden-hued squash offers a naturally sweet and nutty flavor, complemented by its tender texture when roasted. The thin skin of this seasonal produce is edible, making it super easy to prep for cooking.
• Broccolini: This slender vegetable offers a mild, sweet earthy taste and a tender-crisp texture. It complements the delicata squash beautifully, adding both color and a fresh bite to this seasonal dish.
• Almonds (sliced): The toasted almonds contribute a satisfying crunch and a rich, nutty flavor, enhancing the overall texture and providing a delightful contrast to the tender vegetables.
• Romesco Sauce: Bursting with smoky and tangy notes, this sauce made from roasted red peppers, almonds, and spices adds depth and complexity to the dish. Its vibrant color and bold flavors tie all the elements together. Find the recipe for my favorite Romesco Sauce here.
• Olive Oil: Used for roasting the squash and broccolini, olive oil brings a subtle fruity undertone and helps achieve a delicious caramelization while keeping the vegetables moist. Feel free to substitute for avocado oil if you prefer.
• Black Pepper: Adding a touch of warmth and depth, black pepper amplifies the flavors of the dish without overpowering the natural taste of the ingredients.
• Kosher Salt: This salt variety helps season the vegetables evenly while enhancing their natural flavors. This one is a staple in my pantry.
• Flaky Sea Salt (for finishing): A sprinkle of flaky sea salt at the end serves as a final touch, adding a delightful burst of texture and a subtle pop of flavor. This one is a staple in my pantry.

Step-by-Step Guide: Roasted Delicata Squash and Broccolini with Romesco Sauce

1. Preheat and Prepare: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside.
2. Prep the Squash: Trim both ends of the delicata squash, discard them, and slice the squash in half lengthwise. Remove the seeds with a spoon and slice the remaining squash into equal half-moons about ¼ inch wide.
3. Roasting the Squash: Spread the prepared squash evenly on the lined baking sheet. Drizzle with olive oil, season with kosher salt, and cracked black pepper. Roast in the preheated oven for 20 minutes until lightly golden.
4. Adding Broccolini: Once the squash has roasted for 20 minutes, carefully remove the baking sheet from the oven. Scoot the squash to one side of the pan and place the broccolini on the other side. Drizzle the broccolini with olive oil, season with salt and pepper, and return the pan to the oven for an additional 20 minutes or until the broccolini is crisp-tender.
5. Toasting Almonds: While the vegetables roast, toast sliced almonds in a dry skillet over medium heat until golden and fragrant. Transfer them to a bowl to prevent further cooking.
6. Assembly: Spread Romesco sauce on a platter. Arrange the roasted delicata squash and broccolini on top. Sprinkle with toasted almonds, a dash of flaky sea salt, and black pepper to finish.
7. Serve: Serve as a side dish with your preferred choice of protein like chicken, steak, pork, or fish for dinner or pair with a loaf of crusty bread as a stunning appetizer.

Tips and Tricks for the Best Seasonal Side Dish

Discover effortless tricks to amplify the flavors in this easy side dish. These simple tips promise a tastier experience without any added complexity.

• Selecting Fresh Seasonal Produce: Choose delicata squash with firm, smooth skin and vibrant coloring; broccolini with crisp stems and tightly packed, vibrant green florets indicate freshness. Check for firmness and avoid signs of wilting or soft spots.
• Cooking Variations: For a lighter, less charred version of broccolini, consider cooking it in a pan. Simply heat a skillet over medium-high heat, add a bit of oil, and cook the broccolini for a few minutes until tender-crisp, stirring occasionally for even cooking.
• Toasted Almonds: Watch almonds closely while toasting to avoid burning. Stir frequently and remove when fragrant and golden for optimal flavor.
• Presentation Matters: Elevate visual appeal by artistically arranging the seasonal roasted vegetables over Romesco sauce. Evenly sprinkle almonds for crunch and finish with a touch of flaky sea salt.

Versatile Pairings: Serving Suggestions for this Roasted Delicata Squash and Broccolini Recipe

This easy side dish is a match made in heaven for stress-free dinner pairings. It versatilely complements different proteins such as roasted chicken steak, pork, or fish for a well-rounded and satisfying meal in no time. If you prefer to serve this as an appetizer, just add a loaf of crusty bread to mop up every last saucy drop!

Consider some of these delicious recipes the next time you make this seasonal roasted delicata and broccolini recipe:

• Sheet Pan Horseradish Dijon Pork Tenderloin
• Shrimp in Romesco Sauce with White Beans
• Roasted Salmon with Feta and Herbs
• Sole Meunière
• Crispy Oven-Fried Fish
• Braised Leg of Lamb
• Greek Lamb Meatballs with Tzatziki Sauce
• Mediterranean Turkey Burgers
• Anchovy Chicken Thighs with Green Olives and Potatoes
• Grilled Skirt Steak with Avocado Chimichurri Sauce

Storage and Reheating Tips for Roasted Delicata Squash and Broccolini with Romesco Sauce

Storage Tips

Refrigeration: Place any leftover Roasted Delicata Squash and Broccolini with Romesco Sauce in an airtight container and store in the refrigerator for up to 3-4 days.

Reheating Methods

• Oven: To maintain the dish's textures, reheat it in the oven at a low temperature (around 300°F / 150°C) for about 10-15 minutes. Cover it with foil to prevent excessive drying. Broccolini, in particular, has the habit of becoming tough when overcooked so it's essential to only heat until warmed through.
• Skillet: Alternatively, reheat smaller portions in a skillet over medium heat. Add a splash of water or broth to retain moisture and cover the skillet for a few minutes until warmed through.

Essential Tools for Making Roasted Delicata Squash and Broccolini with Romesco Sauce

• A baker’s half-sheet pan lined with parchment paper
• A kitchen scale
• A cutting board
• A chef’s knife
• Measuring spoons
• A skillet
• A wooden spatula or silicone spatula

You’ll additionally want to make sure that you have the following items when making romesco sauce (recipe can be found here):

• A food processor
• A citrus zester
• A citrus juicer
• A can opener (if using canned tomatoes)

Are you looking to upgrade 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.

Explore More Vegetable Side Dish Recipes

Love this Roasted Delicata Squash and Broccolini with Romesco Sauce recipe? Here are some more of my favorite flavorful side dish recipes to compliment your next meal:

• Charred Broccolini with Lemon, Pine Nuts, and Parmesan
• Crispy Cauliflower with Romesco and Feta
• Roasted Delicata Squash and Beets with Horseradish Cream and Candied Walnuts
• Roasted Acorn Squash with Calabrian Chili and Lemon
• Roasted Radishes with Garlic Chive Yogurt
• Za’atar Roasted Carrots with Labneh, Honey, and Pistachios
• Mediterranean Roasted Rainbow Vegetables
• Roasted Root Vegetables with Cider Vinaigrette
• Roasted Greek Potatoes with Whipped Feta
• Roasted Brussels Sprouts with Fish Sauce and Citrus
• Roasted Brussels Sprouts with Honey Sriracha Sauce

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