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Roasted Delicata Squash and Broccolini with Romesco Sauce on a large white scalloped platter

Roasted Delicata Squash and Broccolini with Romesco Sauce

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  • Author: Jenni
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Sides, Appetizers
  • Method: Oven
  • Cuisine: American, Spanish
  • Diet: Vegan


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.


  • 12 oz (1 medium) delicata squash
  • 12 oz (1 bunch) broccolini, woody ends trimmed
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 28 g (¼ cup) sliced almonds
  • 370 g (1 ½ cup) Romesco Sauce*
  • Optional: Flaky sea salt, to finish


  1. Preheat and Prepare: Preheat the oven to 400° Fahrenheit / 205° Celcius. Line a baking sheet with parchment paper and reserve to the side.
  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. Roast the Squash: Spread the squash evenly on the prepared baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with ½ tsp kosher salt, and ½ tsp cracked black pepper. Roast for 20 minutes.
  4. Add Broccolini: Remove the pan from the oven and, using a spatula, scoot the squash to one side of the pan. Place the broccolini on the other side, drizzle with remaining 1 tbsp olive oil, and sprinkle with remaining ½ tso salt and ¼ tsp pepper. Roast for an additional 20 minutes until the broccolini is crisp-tender and the squash is lightly golden.
  5. Toast Almonds: While the vegetables roast, toast the sliced almonds in a dry skillet over medium heat for 4-5 minutes until fragrant and golden. Do not abandon the nuts while cooking them, they burn quickly! Transfer them to a bowl to prevent further cooking.
  6. Assemble: Spread the Romesco sauce on a platter. Arrange the roasted delicata squash and broccolini on top. Sprinkle with toasted almonds, flaky sea salt, and a dash of black pepper.
  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.


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.

I love to use this Romesco Sauce recipe for this dish.


  • Serving Size: 1 serving
  • Calories: 185
  • Sugar: 4 g
  • Sodium: 487 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 6 g