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! 

Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!  Get the easy method on RachelCooks.com!

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.

Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!  Get the easy method on RachelCooks.com!

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.

  1. 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.
  2. Cut off both ends so you have flat surfaces.
  3. Cut down the center (the long way).
  4. Scoop out the seeds – I use a grapefruit spoon to get this job done quickly and easily.
  5. 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.
  6. 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.

Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!  Get the easy method on RachelCooks.com!

What you’ll need for this recipe: 

How to Cook Delicata Squash: Easy Roasting Method

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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

  1. 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.
  2. 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.
  3. 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.
  4. 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 squash
Amount Per Serving: Calories: 84 Saturated Fat: 1g Cholesterol: 0mg Sodium: 419mg Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 2g
Verdict: It’s my favorite!
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!

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39 comments

  1. sounds good–would be a great way to make acorn squash, too

  2. I love roasted squash like this and I totally eat it with my hands, too! You’re not crazy! :)

  3. 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.

    Rating: 5
  4. Made this last night, cooked till browned, but not crispy and my 2yo loved it!

    Rating: 5
  5. great tasting and so cute!! I served them on a salad

    Rating: 5
  6. 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!

  7. can delicata be frozen and how

  8. 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 .

    Rating: 5
  9. Omg! Thank you, thank you, thank you! These are absolutely delicious. Thank you for explaining how to cook them.

    Rating: 5
  10. Thank you for posting this recipe. It is a fail safe recipe for cooking this delicious harvest vegetable. So good!

    Rating: 5
  11. 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.  

    Rating: 5
  12. 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!

    Rating: 5
  13. My squash literally burnt, almost inedible,  in 28 minutes at 4:25°. Recommend lower the temp to 375°, then it probably would be perfect!

    Rating: 2
  14. 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!!!

    Rating: 5
  15. 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!

    Rating: 4
  16. 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!!   

    Rating: 5
  17. 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.

    Rating: 4.5
  18. 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.

    Rating: 4
  19. 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!

    Rating: 4
  20. 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.

    Rating: 5

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