Roasted Delicata Squash with Crispy Shallots and Sage Crema
This Roasted Delicata Squash with Crispy Shallots and Sage Crema is a cozy, flavorful fall side dish that feels gourmet but is easy to make. The caramelized squash pairs beautifully with a creamy sage cashew sauce and golden shallots, making it the perfect vegan addition to your holiday table.
When I started planning my vegan Thanksgiving menu, I wanted a dish that felt comforting, seasonal, and wholesome.
Roasted Delicata squash quickly came to mind because it is naturally sweet, tender, and simple to prepare. Pairing it with a creamy sage cashew crema added that cozy, herby flavor I love in fall cooking, while crispy shallots brought the perfect crunch on top.
Whether served as a holiday side or a simple dinner at home, it brings together everything I love about the season: fresh ingredients, nourishing comfort, and a touch of festive flavor.
Spotlight on This Roasted Delicata Squash with Crispy Shallots and Sage Crema
- It is simple and elegant: This recipe looks like a gourmet side dish but is surprisingly easy to prepare, making it perfect for holidays or weeknight dinners.
- It is full of flavor: Sweet, caramelized Delicata squash pairs perfectly with creamy sage cashew sauce and crispy golden shallots. Every bite is rich, savory, and satisfying.
- It is healthy and vegan: Made with whole, plant-based ingredients, this dish is dairy-free, and gluten-free.
- It is perfect for entertaining: The presentation is stunning, and the flavors fit beautifully into any vegan Thanksgiving or fall dinner menu.
- It is easy to customize: You can swap the sage crema for a simple garlic tahini drizzle or add toasted pecans for an extra crunch.
- It is a true fall favorite: With cozy herbs, roasted vegetables, and creamy textures, this recipe captures everything we love about autumn cooking.
The Ingredients
For the roasted Delicata squash you will need the following ingredients.
Delicata squash: There’s something so sweet and delicious about this squash variety that I know you will love. It reminds me of candy. (Is that a stretch, LOL?)
Avocado oil: You’ll drizzle it over the sliced squash for roasting. You can also use extra virgin olive oil, as well.
Salt and pepper to taste.
For the crispy shallots, you will need the following ingredients.
Shallots: Use two large shallots and slice them thinly. You fry them until they turn a nice golden brown.
Avocado oil: You’ll use this high-heat oil to fry the shallots until they turn crispy.
Salt: Finish off the crispy shallots with salt to taste.
For the sage crema, you will need the following ingredients.
Sage leaves: It really makes a difference using fresh sage leaves instead of dried.
Avocado oil: You’ll use this oil to fry the sage and garlic for the crema.
Garlic: Grab three fresh garlic cloves instead of using garlic powder.
Cashews: Make sure your cashews have either soaked in water overnight or soaked in hot water for 30 minutes before adding them to the blender. They must be soft!
Extra virgin olive oil: You will blend this for a delicious crema. Feel free to swap for avocado oil. (I personally prefer the taste of olive oil over avocado oil when using cold.)
Lemon juice: You’ll use two tablespoons of fresh lemon juice to brighten up this sage crema.
Salt and pepper: Balance out the ingredients with salt and pepper to taste.
Veggie stock: You’ll slowly add tablespoons of vegetable stock to the blender until the desired consistency is reached.
Frequently Asked Questions
Nope! The skin of Delicata squash is thin and completely edible once roasted. It becomes tender and adds a nice texture, so there’s no need to peel it.
Yes! If you don’t have cashews that have been soaking in water overnight, that’s no problem. Simply place them in a bowl of hot water for about 30 minutes.
Yes! Honestly, the roasted Delicata moons topped with crispy shallots are delicious on their own!
This recipe pairs perfectly with other vegan Thanksgiving dishes like roasted Brussels sprouts, sweet potato balls, or a hearty fall salad. It also makes a cozy weeknight meal with quinoa or wild rice.
(I really recommend fresh.) Yes, but start with less since dried herbs are more concentrated. Use about 1 teaspoon of dried sage for every tablespoon of fresh.
I recommend enjoying it the same day. The leftovers will keep in the fridge for up to two days, however, keep in mind that the squash and onions will become a little soggy.
The Instructions
Step one: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step two: Add the sliced Delicata squash to the lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Use your hands to toss everything and then spread it out into one even layer. Roast for 20-25 minutes, flipping at about 10 minutes.
Step three: While the squash is roasting, fry the sage and garlic. Add 1 tablespoon of avocado oil to a frying pan over medium heat. (If your stove gets hot, turn the temperature to medium-low instead.)
Once warm, add the fresh sage leaves and minced garlic. Stir frequently and sauté for about 2 minutes or until fragrant. You do not want anything brown or burnt. Allow it to cool for a few minutes and then transfer it to the blender.
Step four: Use the same hot pan to sauté the shallots. Add 4 tablespoons of avocado oil to the pan and turn the heat to medium. Once warm, add the shallots and a pinch of salt. Slowly fry them until golden brown. Once you notice them start to turn brown, turn the heat down a bit more. This takes around 15-20 minutes.
Step five: Transfer the browned shallots to a large plate lined with a paper towel to soak up the oil. Set it aside to cool. Please note that the shallots will turn crispy as they cool.
Step six: Make the sage crema. Add all of the remaining crema ingredients to the blender along with the sauteed sage and garlic. This includes soft cashews, olive oil, lemon juice, salt, pepper, and only 6 tablespoons of the veggie stock. Blend the ingredients and while it is running, slowly add additional tablespoons of veggie stock until the ideal consistency is reached. (I used a total of 8.)
Step seven: Lay out your dish. Start by placing the roasted squash onto a plate or dish. Sprinkle with half of the crispy shallots, and drizzle with sauce. Top with the remaining shallots.
Storage
I recommend enjoying this dish right out of the oven, the same day. You can store leftovers in an airtight container and in the fridge for up to 3 days. However, keep in mind that the shallots and squash will start to get soft.
Tips + Modifications
If you are feeding more than 4 people, I recommend doubling the recipe. (You’ll need two sheet pans to roast the Delicata squash.)
Serve this dish right away when it’s hot.
If you are short on time, quickly soften your cashews by placing them in a bowl of hot water for 30 minutes.
Feel free to skip the sage crema. The roasted Delicata squash topped with crispy shallots is delicious on its own.
More Fall Side Dishes to Try
Sweet and Spicy Glazed Brussels Sprouts
Fall Salad with Pumpkin Maple Vinaigrette
Stovetop Butternut Squash Soup
Roasted Delicata Squash with Crispy Shallots and Sage Crema
Equipment
- 1 high speed blender *for the sage crema
- 1 medium frying pan *for the crispy shallots and the sage for the crema
- 1 sheet pan, lined with parchment paper
- 1 large plate, lined with a paper towel *for the crispy shallots
Ingredients
For the roasted delicata squash:
- 2 delicata squash, sliced into 1/2-inch moons
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the crispy shallots:
- 2 shallots, peeled and thinly sliced
- 4 tablespoons avocado oil
- ¼ teaspoon salt
For the sage crema:
- 1 tablespoon fresh sage leaves
- 1 tablespoons avocado oil *to sauté the sage and garlic in
- 2 garlic cloves, minced
- ½ cup soft raw cashews *see below for tips
- ½ tablespoon extra virgin olive oil *or avocado oil
- 1 tablespoons fresh lemon juice
- ¼ teaspoon salt
- pinch of black pepper
- 4-5 tablespoons veggie stock *less or more as desired
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the sliced Delicata squash to the lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Use your hands to toss everything and then spread it out into one even layer. Roast for 20-25 minutes, flipping at about 10 minutes.
- While the squash is roasting, fry the sage and garlic. Add 1 tablespoon of avocado oil to a frying pan over medium heat. (If your stove gets hot, turn the temperature to medium-low instead.)Once warm, add the fresh sage leaves and minced garlic. Stir frequently and sauté for about 2 minutes or until fragrant. You do not want anything brown or burnt. Allow it to cool for a few minutes and then transfer it to the blender.
- Use the same hot pan to sauté the shallots. Add 4 tablespoons of avocado oil to the pan and turn the heat to medium. Once warm, add the shallots and a pinch of salt. Slowly fry them until golden brown. Once you notice them start to turn brown, turn the heat down a bit more. This takes around 15-20 minutes.
- Transfer the browned shallots to a large plate lined with a paper towel to soak up the oil. Set it aside to cool. Please note that the shallots will turn crispy as they cool.
- Make the sage crema. Add all of the remaining crema ingredients to the blender along with the sauteed sage and garlic. This includes soft cashews, olive oil, lemon juice, salt, pepper, and only 2 tablespoons of the veggie stock. Blend the ingredients and while it is running, slowly add additional tablespoons of veggie stock until the ideal consistency is reached. (I used a total of 4.)
- Lay out your dish. Start by placing the roasted squash onto a plate or dish. Sprinkle with half of the crispy shallots, and drizzle with sauce. Top with the remaining shallots.
