How to Cook Delicata Squash: Easy Roasting Method
Posted: 10/30/2017
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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
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)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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.
fran post says
so easy and delicious – thanks Rachel!
Rachel Gurk says
You’re so very welcome!
Jeri says
I had never heard of this before, but our son brought it to us for a side dish for Thanksgiving dinner and it was delicious!
Do hope I can find it in our grocery stores in Surprise, Arizona
Rachel Gurk says
My fingers are crossed for you!
Rich says
Just an addendum to my previous Post .
After initial cooking time (20 min) before flipping ….be aware that they won’t look crispy brown on top, Make sure to check underside for flipping as thats where the surface cooking is going on. Dont forget to use Parchment Paper. aids in clean up and keeps the squash from pan sticking.
Rachel Gurk says
Yes, for sure! Thanks for sharing!
Richard says
If your oven runs a bit HOT adjust temp to 450. I Love this recipe ! and use it all the time when Delicata is available ( Usually in Nov. in PNW. [ I find 20 minutes on each side ] is a tad too long though for me…The skin dries out too much…but try the recipe as written , and adjust accordingly. Garlic Salt and some pepper is enough seasoning. But you can also add light dried Basil or Oregano on top.
Rachel Gurk says
Thanks for the comment!