Delicata Squash Chips + “Awesome” Sauce

Alright folks, today is September 21st and Fall has officially arrived and I’m kicking the season off with one of my favorite veggies, the delicata squash! I always say this, but why, oh why did I wait so long to try these? They are amazing. And roasted up? Holy cow, simply perfection. They develop this faint sweetness and a hint of smokiness along the crispy edges that pretty much scream fall.

Once I tried it, I knew it would go perfectly with the sauce that I created for my baked onion. Just gonna say it, it’s a knock off of the dipping sauce from Chili’s Awesome Blossom. You know what the secret ingredient in there is? Horseradish. Don’t let that scare you though. It’s not spicy and overwhelming but just adds a bit of zippiness to the sauce that complements the flavors of the squash.

And do you want to know what else makes this the quintessential fall recipe? It’s PERFECT for football watching. Pretty much anything you can dip is but when you can make it healthy and can feel good eating it while your team wins? I’d say that means it’s a keeper. I’ve also been making it like crazy for our side dish at dinner. The dipping action is all it takes to get the kids to love it which makes life so much easer at the dinner table.

This recipe is pretty much a no-brainer. Olive oil, salt, smoked paprika and drizzle, sprinkle, rub.

That’s it!

paleo delicata squash roasted chips, awesome dip

Delicata Squash Chips + "Awesome" Sauce

A perfect roasted delicate chip with dipping sauce. Great as a side or football snack. Paleo, vegetarian and Whole30 compliant. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side
Cuisine: Paleo
Servings: 2 -4
Author: the Whole Smiths


  • 3 delicata squash sliced into discs
  • 1/2 tbsp. olive oil
  • 1/4 tsp smoked paprika
  • 1/2 C. paleo mayo - see #thewholesmithsmakesmayo for a tutorial
  • 2 Tbsp. tomato paste
  • 2 tsp prepared horseradish
  • 1/2 tsp. all purpose savory seasoning - I like 21 Salute by Trader Joe’s
  • 1/4 tsp. salt


  • Preheat oven to 375* and line a baking sheet with parchment paper. 
  • Line baking sheet with parchment paper
  • In a bowl toss squash with olive oil and a sprinkle of smoked paprika then bake for an additional 10 minutes. 
  • In a small bowl combine mayo, tomato paste, horseradish, seasoning and a pinch of salt. Serve alongside the squash. 
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  1. Do you cut it in half (the short way) and then scoop out the seeds? Or slice thinly and then poke the seeds out? Just wondering the best method. Thanks!

      1. Brilliant! Thanks! I think I used too much salt on mine last night but luckily I have another delicata to try with later this week 🙂

        1. Wait, did the recipe used to say to sprinkle salt on them before cooking where it now says paprika? Or did I misread last night and think I was supposed to salt before roasting? Either way, this explains why I thought they tasted overly salted! Ha! Now I am excited to try again w/ paprika instead!

  2. Sorry, one more question! The post mentions paprika but the recipe & ingredients list do not. Can you clarify please? Thanks!

  3. Does the horseradish need to be fresh? Can I use the one now at trader joe’s that in the jar? They just brought it back for the holiday season.

  4. I finally got up the courage to cook my deliata squash tonight and I am sooo sad that I waited so long. This recipe was DELICIOUS. I ate the whole squash by myself (it was a small one). Will definitely be making this one again very soon!