How to Cook Delicata Squash: Easy Roasting Method – with video
Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!
Do you have a favorite squash? I know butternut is a common go-to and would probably get the vote Miss Popular, but delicata squash has my heart.
And it’s not just because you don’t have to peel it (you can eat the skin!).
Although, I’d be lying if I pretended that wasn’t part of my infatuation with it. Aside from that, I love its sweet and smooth texture and the ease of preparation. Alright, maybe I really do love the fact that you don’t have to peel it.
I’m really excited about a recipe I have coming up Wednesday using this method of cooking delicata squash – I think you guys are going to go crazy over it. In the meantime, we need to cover the basics. You can cook delicata squash in the same way I taught you how to cook acorn squash, but I prefer roasting it in slices like this recipe describes.
I haven’t tried making it in the slow cooker yet (mostly because I love this method so much), but I’m sure you could! I love cooking butternut squash in the slow cooker.
So, let’s get down to business: How to cook delicata squash.
- WASH IT. I know I’ve gone on tirades about washing your fruits and vegetables in the past, but here it is extra important because you’ll be eating the skin of the squash. Give it a good scrub with a brush and make sure it’s nice and clean.
- Cut off both ends so you have flat surfaces.
- Cut down the center (the long way).
- Scoop out the seeds – I use a grapefruit spoon to get this job done quickly and easily.
- Cut into thin slices (half moons). Obviously, the thinner you slice them, the faster they will cook. The most important thing is to make sure they’re all even thickness so they cook at the same speed.
- Toss or spray with olive oil, sprinkle with salt and pepper and then roast. I roast it at 425°F until it’s nearly burnt.
When you roast delicata squash like this, it gets super crispy. If you’re a person that craves salty, crunchy things like chips, this is the recipe for you. I sometimes eat this stuff with my hands like they are chips! Is that gross? Real life people, sometimes a fork just isn’t necessary, and in this case it’s not.
What you’ll need for this recipe:
- a great sharp knife
- grapefruit spoon (it’s the best way to scrape out the seeds)
- parchment paper sheets for easy clean up
- a scrub brush to clean the squash (I LOVE this one)
How to Cook Delicata Squash: Easy Roasting Method
Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!
Ingredients
- 1 delicata squash
- 1 teaspoon olive oil
- 1/4 teaspoon salt (more or less to taste)
- 1/4 teaspoon black pepper (more or less to taste)
Instructions
- Preheat oven to 425°F. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
- Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer.
- Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.
- Enjoy immediately.
Notes
Note: Both cooking time and yield will depend on the size of the squash.
Nutrition Information:
Yield: 2 servings Serving Size: 1/2 delicata squashAmount Per Serving: Calories: 84Saturated Fat: 1gCholesterol: 0mgSodium: 419mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 2g
Husband’s take: Delicata squash hasn’t always been his favorite (he still insists on peeling off the skin), but the last few times I’ve made this, I’ve left it in the oven just a touch longer so it gets ultra-crispy and he devours it.
Changes I would make: None are necessary but sometimes I like to sprinkle a bit of chili powder on (you’ll see why if you come back on Wednesday).
Difficulty: Learning how to cook delicata squash is EASY!
79 Comments on “How to Cook Delicata Squash: Easy Roasting Method – with video”
Love it. Try it adding a light sprinkle of Garam Masala. Tastes like dessert. Thanks.
That sounds delicious! I can’t wait to try it. Thanks for the idea.
Delicious! First time to cook delicata squash which came in my Misfits Market delivery. I’ve always cooked any “winter” squash by just baking in the skin and then mashing. I really liked this baking in slices and will try with butternut and acorn.
I’m so glad to hear it! Thanks Janis!
My first experience with delicata squash. It was delicious! I did add a fair amount of cinnamon and tossed the squash with the oil, salt, and pepper rather than brushing each piece — quicker and just as effective.
I’m so glad you liked it! Thanks for commenting!
This was so easy and delicious. Well, getting the seeds out was a bit time consuming.
My son bought me this squash by mistake and I didn’t know what do with it. Found your blog, and now I’m happily eating.
This chips are so flavorful with the inside a soft, creamy treat. I only added pepper, so this great for people who want a low sodium snack.
Thank you!
I’m so glad you liked it! Thanks for taking the time to come back and leave a comment!
That delicata squash was IMPOSSIBLE to
slice raw!
Really? I think it’s the easiest squash to cut, but you can pop it in the microwave for a minute or two, let it cool, and then try again. That will soften it slightly to make it easier to cut.
I made this last night and it was good! It was our first time trying delicata squash and we all enjoyed it.
I’m so glad to hear it! Thanks for taking the time to come back and leave a comment!
Where has this been all my life. I love delicata squash. Delicious & so easy to make.
I’m so glad to hear it! It’s my favorite squash :)
I absolutely LOVED this recipe! I made it for dinner this evening after scoring some delicata squash at the farmers’ market today. It was delicious and my daughter was a huge fan. We are delighted that we found this just in time to add it to our menu for Thanksgiving.
I’m so glad to hear it and honored that it made the cut for Thanksgiving! In the meantime, you should give these tacos a try. They’re so good!
Leave in the seeds. Delicious and nutritious and they cook right along with the rest of it.
Interesting! Thanks for the idea. :)
My neighbor gave me two and I tried this recipe, they were so good that I rejoined a fruit / veggie delivery service and my entire first box is delicata squash, I live in Alaska above arctic circle and this is an awesome delicious treat up here. Thanks so much for your recipes and yes , I washed my squash before cutting and cooking. I used basil, Italian seasoning and olive spray oil , salt and pepper to season!
So glad to hear you liked this recipe! Thank you for taking the time to come back and leave a comment!
Just made the delica squash. Loved itWill makeIt often. So low in calories what a nice snack. So crunchy
So glad you liked it! I just had it for lunch too :)
I love this squash, I roasted it the other day. I put it in an omelette with a little cheese oh my goodness it was sooo good!
Oh yum! That sounds so good. I roasted some tonight…might need to try it in an omelette in the morning!
I make this all the time. I cut it like you did. Spray a little oil and cook it in the air fryer, about 15 to 20 min on high. After sprinkle on a little cinnamon. DELISH!
Oooh I have to try it in my air fryer! Such a good idea!
What temp in the air fryer?
I haven’t tried them in the air fryer, but Cheri mentioned she does them on high. I’m guessing 400ºF?
This is a great recipe! I made it tonight and I loved it! It was my first time trying this squash and it is delicious!
Great!!! It’s my favorite type of squash. So glad you liked it! Thank you for taking the time to come back and leave a comment!
I made this recipe this evening….and I’m hooked!!!! Seriously soooooo good!!!!!! I could literally have devoured the entire baking sheet by myself (with my hands….haha!!).
Yay! I’m so happy to hear it! Thanks for taking the time to come back and leave a comment. PS: Try them on these tacos…they’re so good!
I have a new favorite squash now! I cooked it for 20 minutes at 400, and the squash came out with the consistency of sweet potato fries.
It’s my favorite squash, too! So glad you liked it, thanks for taking the time to come back and leave a comment, it means a lot to me!
Do yourself a favor and toast the seeds right along with it. Taste better than pumpkin seeds, and they are far less reedy.
Great tip, thanks! :)
This recipe is easy and the Squash was delicious. I am definitely going to make it again.
So happy to hear you liked this one, thank you for taking the time to come back and leave a comment!
This was excellent. My first time making this type of squash. I live above 7,000 ft in altitude and baked them at 420 degrees for 20 minutes and they were just crispy. The kids and the hubby loved them. The seeds were great roasted in the oven with a little seasoning as well.
So glad to hear that! Thanks for the altitude tips!
This recipe was helpful– I had not cooked this squash before. I’d just run out of oil so my work-around was cooking some minced slab bacon until a bit of fat released, tossing the squash in that fat, and baking them all together. It worked very well!
So glad this was helpful! Looooove your improvisation with bacon! So genius!
Never had delicata but picked it up at the farmer’s market. I was going to stuff it but wanted something lighter so tried your recipe. I loved how easy it was to cut and prepare. Halfway through I added some salmon fillets and it was perfect.
So glad you liked this! Smart to add the salmon to make a quick and easy dinner! Thanks for taking the time to leave a comment!
Delicious and so simple! Mine didn’t crisp up but it was still yummy. I love winter squash but so many of the recipes include brown sugar or syrup. We’re trying to cut added sugar and sweeteners from our diet so I appreciate this. I also wouldn’t have thought to eat the peel but it added texture. Thanks for sharing your recipe.
I’m so glad you liked it! Thanks for taking the time to leave a comment!
Absolutely delicious!! I have never known how to cook this type of squash and have always used it as a decoration for fall! I get so much of it from my CSA Farm that I am a member of! This is going to be a staple in our house!!
I’m so happy to hear that! Thanks Wendy!
This method of cooking delicata squash is great. I used a blend of seasonings, cumin, coriander, garlic salt and onion powder. Then made a simple mayo bbq sauce dip. My husband declared it dessert!
Ooooh that sounds delicious! Thanks for taking the time to leave a comment telling us about your adaptations!
This is our favorite way to cook delicata squash. I have adapted it for the microwave, and although it does not get nicely browned and crisp, it is still delicious!!! However, you have left out one of the very best things about this squash — THE SEEDS!!! They are by far probably the very best toasted seeds you will ever eat. Just clean what little pulp is on them after cleaning from the squash. Then toss in a little olive oil with salt and pepper and toast. They take about 4-5 minutes in a low volt microwave, with constant stirring every 30 seconds, or about the same time in a stove top skillet. Just heat until you hear them pop. Then watch them brown. WATCH CLOSELY. DO NOT OVER COOK!!!
Oh yum! I can’t wait to try that!
Absolutely loved this! I have been on a diet and this would be great bar food!
I’m so glad you liked it! Thanks for taking the time to come back and leave a comment!
My squash literally burnt, almost inedible, in 28 minutes at 4:25°. Recommend lower the temp to 375°, then it probably would be perfect!
Sorry to hear that Berna! Most people have a lot of success with this recipe. I love them extra crispy myself, but thank you for your feedback.
I picked these up from my CSA farm share this week and was unsure what to do with them. I made this recipe and it was gobbled up by all! Thank you!
I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!
I just ate the ENTIRE squash ALL BY MYSELF!! It was delicious. I sliced them nice and thin then followed the directions to a “T”! I wanted to leave some for my husband but will have to fix another one for him.
Haha, I do the same thing all the time! They’re so irresistible! I’m glad you loved this recipe, thanks for taking the time to come back and leave a comment!
Thank you for posting this recipe. It is a fail safe recipe for cooking this delicious harvest vegetable. So good!
I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!
Omg! Thank you, thank you, thank you! These are absolutely delicious. Thank you for explaining how to cook them.
Oh good! :) So happy to hear that!
I have been fixing it all late summer ( home grown)My husband thanked me for the great ” French fries”Before I made it back in the room he was dipping them in ketchup and had devoured nearly all.Who am I to argue. Our 17year old grandson is with him now doing the same thing. B .
Ahhh I love that! Thanks so much for sharing that story and leaving a comment. Glad this recipe is a hit!
can delicata be frozen and how
I haven’t tried freezing delicata – let me know if you try it! I think it may lose some of its texture after you thaw it but I’d love to know if you try it!
I love this. Is there a way to store it so it keeps its texture?
It does get soft when you store it in the fridge. I recommend reheating either in a dry frying pan, or in the oven or toaster oven to help regain some crispness. It’s not exactly the same when you reheat it, but it’s still tasty!
great tasting and so cute!! I served them on a salad
They’re delicious on a salad! Thanks for taking the time to come back and leave a comment!
Made this last night, cooked till browned, but not crispy and my 2yo loved it!
So happy to hear that!
Just made this tonight – really a nice flavor! I love that it’s so creamy on the inside but sort of sweet on the outside.
So happy to hear that you love this as much as we do!
I love roasted squash like this and I totally eat it with my hands, too! You’re not crazy! :)
sounds good–would be a great way to make acorn squash, too
For sure!