Cinnamon-Sage Baked Delicata Squash

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Cinnamon-Sage Baked Delicata Squash

If I had to choose my favorite squash, it definitely would be the sweet, nutty delicata. Every time September rolls around, I am thrilled at the sight of this little guy’s reappearance at the farmer’s market.

This is a vegetable that doesn’t need any fancy preparation – I most often eat it simply sprinkled with some fresh herbs and cinnamon.

4.3 from 6 reviews
Cinnamon-Sage Baked Delicata Squash
Prep time
Cook time
Total time
Serves: 3-4
  • 2 delicata squash, halved, seeded, and sliced ¼" thick
  • 2 tablespoons coconut oil
  • 1 teaspoon fresh sage, minced
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cinnamon
  1. Preheat your oven to 400 degrees. Combine the squash slices, coconut oil, sage, and sea salt in a baking dish. When the oven comes to temperature, cook for 45 minutes, stirring twice throughout the cooking time. Remove from the oven, sprinkle with cinnamon and serve.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Darcie says

    So you don’t peel it, right? Thanks for the suggestion, I picked some up and will give it a try. I never knew about this particular squash variety and was going to google it to figure out what to look for, but fortunately found one labelled in the variety squash bin yesterday 🙂

  • Alycia says

    So do you eat the skin or pick the squash around it??

  • Casey says

    This recipe is ridiculous! Yum! Thank you so much, Mickey, for sharing.

  • Jen says

    This was my first time eating delicata squash. The recipe was easy and super delicious. Thanks so much.

  • Liz says

    Delish! The kids enjoyed it too! Thanks so much!

  • Risa says

    These are absolutely delicious! I’m just sad I only had one squash so I only made a half batch. I will definitely make these again!

    • Risa says

      [I’m reposting because for some reason it’s showing only 1 star in my previous post. That was a mistake so please delete it!] These are absolutely delicious! I’m just sad I only had one squash so I only made a half batch. I will definitely make these again!

    • Mickey Trescott says

      Thanks for the feedback Risa!

  • kellie says

    Made these tonight and they were so delicious. I used ground sage because I didn’t have any fresh on hand. These tasted like a dessert 🙂 Thank you so much for the recipe!

  • DEE says

    I just found your site and I’ve been busy reading recipes! This looks delicious! I’m thinking I would like this for breakfast. Breakfast is the meal I’m having the hardest time figuring out, as I’m an egg lover. I’m starting AIP tomorrow. Thanks for your site – it’s amazing!!

    • Angie Alt says

      We are so glad it has been helpful Dee! Breakfast is a challenge at first, but it gets easier.

    • Mickey Trescott says

      Welcome, and good luck!

  • Alexandra Spagna says

    What squash can you use if you can find delicata in your area. I am about to plant some seeds for it because I don’t find any in my area but won’t have any for a good 8-10 weeks lol.

    • Mickey Trescott says

      Hey Alexandria! I am inspired by your quest to grow your own delicata since you can’t find it in your area – that is commitment! Honestly, it is a pretty unique squash in that the peel is soft and quite edible, but it is still a hard or “winter” squash. I think your best bet to substitute would be acorn squash, but peeled. Come back in 10 weeks and let me know how it goes! 😉

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