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 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!
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!
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!
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!
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!
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!
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!
Absolutely loved this! I have been on a diet and this would be great bar food!
I’m so glad you liked it! 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.
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!
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!