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!
Delicious and super easy.
I eat a whole squash by myself at one sitting so make more than one!
I agree! So glad you like this recipe!
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!
It’s such a great squash! Maybe I should try growing it next year…but I have a black thumb.
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.
So glad you liked this recipe! Thanks for taking the time to come back and leave a comment, it means a lot to me!
Has anyone used a bacon rack to put the squash on. Wondering if it would crisp it up
I haven’t tried that, but I bet it would work well. Let us know how it works if you try it!
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.
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.
Same.
Funny. Mine didn’t crisp up at all. Must be an oven difference.
Hmm, that’s strange! Did you leave it in the entire time?
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!
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!
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!
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.
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!
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?
Hmm, no….I wouldn’t characterize it as sticky at all. Did you cut it in nice thin slices?
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
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.
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!
So glad you liked them! That sounds like an amazing dinner. Thanks for taking the time to leave a comment!