Roasted Delicata Squash

This one isn’t ground-breaking or earth-shaking, folks.

But it is good tasting and good for you.

And for some reason I’ve been seeing a lot of cookies around lately?!? So maybe we could all use some healthy food right about now. Or at least that’s how I am feeling.

Did you know you can eat the skin of this squash even after it is roasted? It is thin and tender, give it a try! Make sure to thoroughly clean it–with a brush if you have one. Unless you like to eat dirt. I won’t judge.

Roasted Delicata Squash

1 delicata squash
1 tbsp olive oil
salt and freshly ground pepper to taste

1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
6. That’s it. Enjoy!

Verdict: Love the stuff. Easy, reliable side dish.
Husband’s take: He liked it too. He pretty much eats whatever I put in front of him, but he wasn’t crazy about eating the skins. My daughter loved this too–although I removed the skins for her, she’s only working with about 10 and a half teeth.
Changes I would make: None are necessary but you could definitely have some fun with spices. Add a pinch of cinnamon, or cayenne. They would be great with a drizzle of real maple syrup. Experiment!
Difficulty: Easy easy easy!

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20 comments

  1. We can definitely use some healthy recipes! I made tricolor cookies on the weekend, and of course you have to trim the edges to make them clean and presentable – and of course, I can’t let that go to waste so there was much cookie eating going on.

    We love squash! We use winter squash mixed with orzo (check that post, its delish), or we will string spaghetti squash and have it with some chicken. We’ve sliced acorn squash like this but never used delicata. Looks great!

  2. This looks great…for squash of course. I am still dreaming about your cookies from the last post. I saw them make all the rounds on all the major foodie sites. Congrats. Your pics were amazing! :)

  3. Roasted squash could live in my mouth and I’d be fine with it.

  4. We’re not fans of squash anything, but your photo looks very tempting… tempting enough to give roasted squash rings a a try.

  5. This is simple and absolutely perfect. I was JUST deciding what to do with my ginormous butternut squash and this is it. yes, SO excited.

  6. When I’m at the grocery store on Friday I’m picking one of these squash up. Simple, delicious and good for you! Love it!

  7. I have been dying to try delicata squash. I’ve been looking for it everywhere!

  8. HA! “unless you like to eat dirt”. Girl, you crack me up!

  9. Yummy! Good to know that the skin is okay to eat. I’ve always wondered how you’d peel something w/ so many ridges!

  10. I love these simple dishes! Roasting squash with just a bit of olive, salt & pepper is one of my favorite ways to go. The occasional drizzle of real maple syrup or a brush of balsamic is yummy, too. It’s all good!

  11. Sometimes the recipes that aren’t groundbreaking turn out to be the best! I said the same about my pasta post today, but it was still tasty. This squash looks delicious! And so healthy! x

  12. I love this! Especially after all the cookies I’ve been making, eating, cleaning up…I’m cookied out.

  13. This recipe is right up my alley! Easy, vegetarian, and looks delicious!

  14. I love winter squash, but this is a variety I’ve never tried. I need to keep my eyes peeled next time I’m in the store!

  15. What a nice change from all the sweet stuff going around blogland. I love this squash and didn’t know you could (or would want to) eat the skin. Great information! Yours looks perfect.

  16. Delicata squash happens to have a softer skin. I’m not so sure butternut squash or even acorn squash would work as well. There are a couple of other varieties with soft skins, not sure of the names, but they’re usually smaller sized with kind of variegated colors.

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