How to Cook Delicata Squash: Easy Roasting Method
Posted: 10/30/2017
This post may contain affiliate links. Please read my disclosure policy.
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
Table of Contents
open
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!
servings
Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!
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
Serving: 0.5delicata squash, Calories: 84kcal, Carbohydrates: 8g, Protein: 2g, Saturated Fat: 1g, Sodium: 419mg, Fiber: 2g, Sugar: 3g
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.
Denise says
Always wanted to try this squash. Thanks for the recipe. It was surprisingly delicious and as I write this, I’m preparing two more. Love it!
Rachel Gurk says
So happy to hear it!
Wyman says
Thanks for the recipe, it didn’t take long at all and turned out really well. Slicing it this way was definitely a great idea.
Rachel Gurk says
So glad you liked it! Thanks for leaving a review!
Paul says
Dear Rachel,
Thank you soooo much for this recipe. I am a mere male novice cook but was able to follow this and make it. It came out like a heavenly blissful treat!
Rachel Gurk says
You’re welcome! I haven’t been able to get my hands on delicata yet this year, I can’t wait til I can!
Barbara says
So far in LA can only find them at Gelsons.
Barbie says
Ignore my previous comments. I was able to “Pin” it through the left side pin option. Thank you.
Rachel Gurk says
Oh good, I’m glad you got it to work! Will definitely investigate though, I want to make sure everything is running smoothly!
Barbie says
Can’t wait to try it, it looks fabulous. Just wanted to let you know that the “Pin” is not working. I save everything to Pinterest, and am unable to do so here.
Jane says
It was delicious! My new favorite squash variety and recipe!!
Rachel Gurk says
Same, same! Thanks for taking the time to leave a review!
Nanci says
Very simple and quick to do! We love squash and are into trying all different kinds.
Thanks so much for sharing!
Rachel Gurk says
You are welcome! Thanks for leaving a review!
Kasia says
This was delightful, I made this for a warm snack after making simple sandwiches for dinner and it was a hit. My bf ate a whole plate ( and he’s very picky) and I also made some for my 22 month old haha, just took the skin off for him and left out the salt. Such a hit with everyone, that’s rare :)
Wonderful recipe that I can’t wait to make again, wish I had another one to roast up! Thank you :)
Rachel Gurk says
So glad you enjoyed it! Thanks for leaving a review!
deanna says
so delicious..i did add chopped sage from the garden with the oil and salt and pepper..can’t wait to make it again and again..
Rachel Gurk says
Oh I bet it’s delicious with sage!
Ron says
Deanna, that sounds great. I will try fresh sage in this recipe.
Frances says
I love delicata, and add it to salads, have made eggs with delicata, etc. I often add some mint and thyme. A favorite. I am always sad whent the season to find them is over.
Rachel Gurk says
Oh me too! I can’t find them anymore already. So sad!
Mary Renz says
What do you look for when choosing one to buy?
Rachel Gurk says
It should be firm without any major defects. :) Hope that helps!
Victoria says
This is my go-to recipe, delicious!
Rachel Gurk says
So glad to hear it! Thanks for taking the time to leave a review, it means a lot to me!
Rose says
Fabulous! Delicious, nutritious, pretty presentation and easy clean up! What more could you ask for?! Even my veggie-reluctant husband commented on the flavor. A keeper for sure.
Rachel Gurk says
That’s definitely a win! Thanks for taking the time to leave a comment!
Prudie says
Easy and great tasting
Rachel Gurk says
So glad it was a hit!
Lisa says
The recipe turned out great. Kept the skin on; it gave the roasted squash a nice chewy texture. The Delicata caramelized with the roasting. My 8 year old thought it was delicious. Spouse liked it a lot too.
Rachel Gurk says
So glad you like it! It’s always a win when an 8 year old is eating squash!
Dianne says
Can you eat the skin?
Rachel Gurk says
Yes!
Kelli says
Best tasting I’ve ever had Delicata Squash, absolutely delicious. My old way of cooking it in halves tasted nothing remotely close to this, or the amazing texture. Will make repeatedly. Highly recommend.
Rachel Gurk says
So happy you liked it! Thanks for taking the time to leave a review!