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How to Cook Delicata Squash: Easy Roasting Method

4.40
/5
45 mins
208 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 10/30/2017Updated: 08/26/2022

This post may contain affiliate links. Please read my disclosure policy.

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

Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary! 

Recipe Overview

Why you’ll love it: This squash is unlike any other squash and will satiate any craving for something salty and crisp!

How long it takes: 45 minutes
Equipment you’ll need: sharp knife, cutting board, roasting pan, oven
Servings: 2 per squash

Sliced and roasted delicata squash on a sheet pan.
Table of Contents
open
  • 1 Recipe Overview
  • 2 How to cook delicata squash
  • 3 What you’ll need for this recipe
  • 4 Get the Recipe: How to Cook Delicata Squash: Easy Roasting Method

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.

Uncooked and unsliced delicata squash.

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.

Roasted squash on a sheet pan.

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)

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Roasted delicata squash on a sheet pan.
Recipe

Get the Recipe: How to Cook Delicata Squash: Easy Roasting Method

4.40 from 642 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
2 servings
Print Rate Recipe
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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

Serving: 0.5delicata squash, Calories: 84kcal, Carbohydrates: 8g, Protein: 2g, Saturated Fat: 1g, Sodium: 419mg, Fiber: 2g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Janet says

    December 31, 2022 at 5:09 pm

    5 stars
    great and easy and tasty ! Served to aNew Years eve guests and it was a hit. I don’t have a grapefruit spoon so cleaning the inside of squash was a bit more challenging. I started scraping the inside with a regular spoon and then used a small paring knife to scape the stringy part

    Reply
    • Rachel Gurk says

      January 3, 2023 at 10:39 am

      I’ve heard a melon baller works well, too!

      Reply
  2. Michelle says

    November 21, 2022 at 7:32 pm

    5 stars
    I agree that this is a great substitute for french fries. We loved it! Simple to prepare and oh so good! Thank you!

    Reply
    • Rachel Gurk says

      November 22, 2022 at 10:17 am

      So glad you enjoyed! Thanks for leaving a review!

      Reply
  3. Susan C says

    November 9, 2022 at 9:48 am

    5 stars
    Great recipe.

    Reply
    • Rachel Gurk says

      November 14, 2022 at 10:56 am

      Thanks so much!

      Reply
  4. Tonya says

    October 23, 2022 at 8:57 pm

    5 stars
    This is an excellent recipe. The instructions were perfect. I just needed a sharper knife!

    Reply
    • Rachel Gurk says

      October 26, 2022 at 10:45 am

      Thank you so much for leaving a review!

      Reply
  5. Alex says

    October 18, 2022 at 12:11 am

    5 stars
    Delicious! Thank you, Rachel, for the inspiration to cook my first-ever Delicata Squash!

    I picked up a couple of these beautiful squash at our final Farmers Market and I was randomly searching for recipes to try – one that would capture my interest. I am so glad I came upon yours and now have explored your site even further! Lovely!

    The roasted squash came out perfectly after following your directions and tips. And . . . I could not agree more, Rachel, with your assessment that eating it right off the pan is more than okay! LOL!

    The skin was crispy, the flesh was perfectly tender with some yield to the bite, and the simple adornment of salt and pepper was enough for our tastes. I will also roast the second squash that I have but this time I will season it with a sweet-spicy brush of Maple syrup and spices!

    Thank you, again, Rachel . . . I am looking forward to trying more of your recipes in the future!

    Reply
    • Rachel Gurk says

      October 26, 2022 at 10:59 am

      Thank you so much for taking the time to leave this review!

      Reply
  6. Charnie says

    October 16, 2022 at 3:11 pm

    5 stars
    This is an absolute go to squash. Easy to prep except that the cutting can be challenging with my knives. But it can be a side to almost anything, and even kids like it. A great substitute for french fries as well.

    Reply
    • Rachel Gurk says

      October 17, 2022 at 7:00 am

      I feel the same way! Sounds like Santa needs to bring you new knives. ;)

      Reply
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