How to Cook Delicata Squash: Easy Roasting Method
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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!
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
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.
Karyn Pastorino says
Fantastic! Made last night as a side for burgers. Loved them and will buy this squash again because of your recipe! I got the Delicata as part of my Misfit box and wasn’t too thrilled because I’m not one to usually make squash. But that was the point of signing up for Misfits. It would force me to try new things. I read others’ comments and realized these were going to be like sweet potato fries. Yum! I added A little garlic powder, onion powder, cumin, cayenne, and paprika. So delicious! I’m glad I came across this recipe first! Thank you!
Rachel Gurk says
That’s so great! I’m glad you liked it and it changed your mind about Delicata; it is one of my favorites! Thanks for taking the time to leave a comment, it means a lot to me!
Rebecca says
Hi Karyn, I too got a delicata from Misfits and now I need to use it. What were the proportions of the seasonings you used? Thanks!
Heather Richardson says
I got two delicata squash from my misfit Market box this week and this was a perfect recipe to share with my family. I did not know this squash was more of a winter than summer squash in texture. Great simple recipe. Everyone loved it.
Rachel Gurk says
So glad to hear you liked it! I haven’t bought one yet this year but every time I get a comment on this recipe, I start to crave it! I need to fix that soon. :) Thanks for taking the time to leave a comment!
Pallavik says
Am not a fan of squash and I never used it for anything other than soups but this year I decided to try all the types of squash. So the delicata squash i got was sticky when I cut it and turned out even stickier after I cooked with this recipe . Is that the way its supposed to be?
Rachel Gurk says
Hmm, no….I wouldn’t characterize it as sticky at all. Did you cut it in nice thin slices?
Sharon says
Do you have any recipes for CKD Chronic Kidney (Renal) Disease. I’m looking for recipes low in salt and potassium. Especially dinner meals.
Thank you in advance ,
Sharon
Rachel Gurk says
Hi Sharon, I don’t have any recipes specifically for CKD, as I’m not a registered dietitian, but many of my recipes are low in salt and/or can be adjusted that way. I’d definitely recommend working with someone who is an expert on CKD and nutrition, though. Unfortunately I can’t give you specific recipes since I’m not qualified to do so.
Hope Abramson says
I just made this and tried one (it’s for tonight’s dinner 11 hours from now!) OMG it’s amazing! I was just going to cut them in half and bake but this is so much better and I love that you can eat the skin! We’re having it with chickpea curry, naan bread and mango chutney! This is a keeper!
Rachel Gurk says
So glad you liked them! That sounds like an amazing dinner. Thanks for taking the time to leave a comment!
Cindi says
So good! And so easy!
Rachel Gurk says
Thanks! I love squash season!
Tawana says
Thank you for your quick and easy recipe for the Delicata Squash. This was my first time eating/cooking it. It was awesome! Thanks again.
Rachel Gurk says
So glad you liked it, and this was helpful! Thanks for taking the time to leave a comment!
Lizzy says
Love it. Try it adding a light sprinkle of Garam Masala. Tastes like dessert. Thanks.
Rachel Gurk says
That sounds delicious! I can’t wait to try it. Thanks for the idea.
Janis says
Delicious! First time to cook delicata squash which came in my Misfits Market delivery. I’ve always cooked any “winter” squash by just baking in the skin and then mashing. I really liked this baking in slices and will try with butternut and acorn.
Rachel Gurk says
I’m so glad to hear it! Thanks Janis!
Jane says
My first experience with delicata squash. It was delicious! I did add a fair amount of cinnamon and tossed the squash with the oil, salt, and pepper rather than brushing each piece — quicker and just as effective.
Rachel Gurk says
I’m so glad you liked it! Thanks for commenting!
Alison says
This was so easy and delicious. Well, getting the seeds out was a bit time consuming.
My son bought me this squash by mistake and I didn’t know what do with it. Found your blog, and now I’m happily eating.
This chips are so flavorful with the inside a soft, creamy treat. I only added pepper, so this great for people who want a low sodium snack.
Thank you!
Rachel Gurk says
I’m so glad you liked it! Thanks for taking the time to come back and leave a comment!
JosefineAnne Gobreville says
That delicata squash was IMPOSSIBLE to
slice raw!
Rachel Gurk says
Really? I think it’s the easiest squash to cut, but you can pop it in the microwave for a minute or two, let it cool, and then try again. That will soften it slightly to make it easier to cut.
Janet says
I made this last night and it was good! It was our first time trying delicata squash and we all enjoyed it.
Rachel Gurk says
I’m so glad to hear it! Thanks for taking the time to come back and leave a comment!
Linda says
Where has this been all my life. I love delicata squash. Delicious & so easy to make.
Rachel Gurk says
I’m so glad to hear it! It’s my favorite squash :)
TC Anderson says
I absolutely LOVED this recipe! I made it for dinner this evening after scoring some delicata squash at the farmers’ market today. It was delicious and my daughter was a huge fan. We are delighted that we found this just in time to add it to our menu for Thanksgiving.
Rachel Gurk says
I’m so glad to hear it and honored that it made the cut for Thanksgiving! In the meantime, you should give these tacos a try. They’re so good!