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 it’s 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)
Note: Both cooking time and yield will depend on the size of the squash.
How to Cook Delicata Squash: Easy Roasting Method
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 2 servings
Serving Size: 1/2 delicata squash
Amount Per Serving:
Calories: 84 Saturated Fat: 1g Cholesterol: 0mg Sodium: 419mg Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 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!
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
sounds good–would be a great way to make acorn squash, too
For sure!
I love roasted squash like this and I totally eat it with my hands, too! You’re not crazy! :)
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!
Made this last night, cooked till browned, but not crispy and my 2yo loved it!
So happy to hear that!
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!
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!
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 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!
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!
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!
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!
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!
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.
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!
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!
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!
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!
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!
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!
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!