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.
Annette Cockr says
Just plain delicious! And best of all – easy to make.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a review!
Lindsay says
OMG! Found this recipe after getting Delicata from a farmers market that I’ve never tried before. I substituted salt and pepper for Garlic Salt and Garlic Pepper- great swap! Smells like roasted chicken when cooking. I cooked for a total of 25 minutes and it was crispy on the outside and soft on the inside just like the recipe….this is exactly how I cook my broccoli as well- slightly charred/crispy on the outside. I’m excited to make this again!!
Rachel Gurk says
I love it crispy/charred too! So happy to hear you liked it, thanks for taking the time to leave a comment!
Lorine Blouin says
LOL! “…until its almost burnt…” You’re too funny! They turned out delicious.
Rachel Gurk says
:) It’s the best way! I’m glad you liked the recipe!
Sadie M Robinson says
My first time cooking Delicata Squash! It was a great experience. I used a large spoon to get rid of the seeds, will try using grapefruit scoop next time. the squash came out nice an crispy!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Shelbi Alred says
OMG!! I was finally able to find this squash I’ve made it the past 2 days with a little trial and error with my oven. The first time I cut it about 1/4” thick, baked for the time and heat you suggested…turned out super good for my first time. Then today I baked it again, cutting it about 1/2” think and turned my oven to 400 degrees and baked 20 minutes on one side and about 14 minutes on the other side…ABSOLUTELY AMAZING!! So creamy and delicious!! Tomorrow I’m attempting the Kuri red squash wish me luck!!! I love all of your recipes ❤️
Rachel Gurk says
So glad to hear it! Thank you for the kind words and support!
moustress says
I am doing this but in rings; olive oil and salt tossed in a large zip lock, and I took the seeds out with a serated steak knife. I too like squash nearly too brown. Rings are eye pleasing; the spoon I tried to use for the seeds was not equal to the task.
Rachel Gurk says
Great idea to use a bag!
Peggi Charlesworth says
I don’t like squash much, but I do like salt and these were really good! I ate them with my fingers and they took the place of potato chips for me!
Rachel Gurk says
So glad you liked them! I feel the same way about them, so tasty!
Lesli Keith says
My 11 year old son is learning to cook. When I made this, he asked for the recipe so he can make it next time. A+
Rachel Gurk says
Aww, this makes my day! I’m so glad it was a hit and it’s inspiring young chefs! So awesome!
Mary Bennett says
OMG – found this recipe st 6:00 p.m. and ate it at 6:45. The squash is so delicious, tastes like candy, with nutrition. Complimented a taco dish I made.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Amy says
Definitely need a sharp knife! The delicata squash I had was very hard to cut into. After finally cutting open and scooping out the seeds, I put the halves in 350 degree oven for 10 minutes to soften enough to cut into slices; then proceeded with directions.
Rachel Gurk says
Yes, definitely need a sharp kinfe!
Linda says
Delicious and super easy.
I eat a whole squash by myself at one sitting so make more than one!
Rachel Gurk says
I agree! So glad you like this recipe!
Elizabeth O says
Still can’t make myself want to eat the skin. I just bake them cut in half and seasoned. Sometimes I fill the halves with chili, or leftover stuffing or greens It is crazy easy to grow, so I have not bought one in a while. I get from 12-28 squash in a season. This year I got a surprise butternut that must have self seeded from my compost. It is a lovely squash – saving it for thanksgiving. I absolutely love delicata squash!
Rachel Gurk says
It’s such a great squash! Maybe I should try growing it next year…but I have a black thumb.
Beth M. says
I made this tonight and it was fabulous. I will never cook delicata squash any other way. It was so sweet and delicious. I put it in the oven with something else that required a 450 degree oven. After 20 mintues, I turned it and let it cook for about 10 minutes more. Perfect. I’m hooked.
Rachel Gurk says
So glad you liked this recipe! Thanks for taking the time to come back and leave a comment, it means a lot to me!
Christine Bartels Taylor says
Has anyone used a bacon rack to put the squash on. Wondering if it would crisp it up
Rachel Gurk says
I haven’t tried that, but I bet it would work well. Let us know how it works if you try it!
Kara says
I followed the exact temperature and time and after 20 minutes at 425 my squash was burnt on one side. Looking at other recipes, I think 20 minutes total, flipping over halfway through, would have been better.
Rachel Gurk says
Sorry to hear this wasn’t 100% successful for you! All ovens are a little different, so you definitely need to keep an eye on it. Also, I like it really brown and crispy so it might be a matter of taste/preference.
Sandra says
Same.
Kim C Schaeffer says
Funny. Mine didn’t crisp up at all. Must be an oven difference.
Rachel Gurk says
Hmm, that’s strange! Did you leave it in the entire time?