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!
Just plain delicious! And best of all – easy to make.
So glad you liked it! Thanks for taking the time to leave a review!
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!!
I love it crispy/charred too! So happy to hear you liked it, thanks for taking the time to leave a comment!
LOL! “…until its almost burnt…” You’re too funny! They turned out delicious.
:) It’s the best way! I’m glad you liked the recipe!
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!
So glad you liked it! Thanks for taking the time to leave a comment!
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 ❤️
So glad to hear it! Thank you for the kind words and support!
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.
Great idea to use a bag!
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!
So glad you liked them! I feel the same way about them, so tasty!
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+
Aww, this makes my day! I’m so glad it was a hit and it’s inspiring young chefs! So awesome!
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.
So glad you liked it! Thanks for taking the time to leave a comment!
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.
Yes, definitely need a sharp kinfe!