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)
How to Cook Delicata Squash: Easy Roasting Method
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This is truly a perfect recipe (love that the cooking time/temperature are totally on target) and we have enjoyed it numerous times. The leftovers are delicious when tossed in a salad.
So glad you enjoyed! I haven’t been able to find delicata squash yet this year, so sad! Thanks for sharing a photo!
I’ve been cooking Delicata squash this way for years. Sometimes I sprinkle it with cinnamon sugar and a little bit of chipotle salt. The sweet and savory together is a great combination. I also like to make squash boats, stuff them with ground turkey or chicken sausage browned with onions, garlic, spices you love, and bake them. These can be wrapped and frozen, they make a great last minute supper.
It’s such a great squash! These ideas all sound so yummy!
This was so good! I’ve never had delicata squash before, and I don’t generally like squash but what a great recipe. Thanks!
I’m so glad to hear that! Thank you for taking the time to leave a review!
Just perfect! I used a regular spoon to scrape out the seeds and that was totally sufficient. I opted for cutting them on the thicker side, which meant the skin was crispy and a little caramelized, while the inside was soft and creamy. Yummy! Thanks for the recipe!
You’re welcome! Thank you for the review!
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
I’ve heard a melon baller works well, too!
I agree that this is a great substitute for french fries. We loved it! Simple to prepare and oh so good! Thank you!
So glad you enjoyed! Thanks for leaving a review!
Great recipe.
Thanks so much!
This is an excellent recipe. The instructions were perfect. I just needed a sharper knife!
Thank you so much for leaving a review!
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!
Thank you so much for taking the time to leave this review!
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.
I feel the same way! Sounds like Santa needs to bring you new knives. ;)