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

Sliced and roasted delicata squash on a sheet pan.
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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.

Uncooked and unsliced delicata squash.

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

  1. 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.
  2. Cut off both ends so you have flat surfaces.
  3. Cut down the center (the long way).
  4. Scoop out the seeds – I use a grapefruit spoon to get this job done quickly and easily.
  5. 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.
  6. 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.

Roasted squash on a sheet pan.

What you’ll need for this recipe


How to Cook Delicata Squash: Easy Roasting Method

4.40 from 681 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 2 servings
Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!
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  • 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)


  • 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.


  • Note: Both cooking time and yield will depend on the size of the squash.



Serving: 0.5delicata squash, Calories: 84kcal, Carbohydrates: 8g, Protein: 2g, Saturated Fat: 1g, Sodium: 419mg, Fiber: 2g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Evette Wilson says:

    5 stars
    My first time making delicate squash. Simple and delicious. The slices were crispy on the outside and so creamy in the center. I will definitely be making this again.

    1. Rachel Gurk says:

      So glad to hear you liked it! Thanks for taking the time to leave a comment, it means a lot!

  2. Alice says:

    If I want the squash crispy is it best to slice it on a Mandolin or a little thicker?

    1. Rachel Gurk says:

      I haven’t tried it mandoline thin yet, I usually cut it about 1/4-inch thick. Crisp on the outside but still soft and tender on the inside.

  3. Jillbee says:

    5 stars
    This is just delicious! Made it last weekend and making again tonight!

    1. Rachel Gurk says:

      So happy to hear it! Thanks for taking the time to leave a review!

  4. DeeDee Hurd says:

    5 stars
    Wow! This was a hit with me and my husband! He even snuck his fork and stole a few off my plate! Really tasty! Thanks for the good instructions, and for sharing your recipe!

    1. Rachel Gurk says:

      So glad you liked it! I just bought two delicata squash at the store yesterday – I haven’t made them yet this season and I’m excited!

  5. Gayle says:

    5 stars
    Just became my favorite squash recipe!! Thank you for sharing.

    1. Rachel Gurk says:

      It’s my favorite too! Glad you liked it!

    2. Peggy says:

      4 stars
      I followed directions #1-6 that doesn’t specify how thick to make the slices and just looked at the picture to estimate the correct slice size. Mine came out tasty but nowhere near crisp! It was only after the meal that I came back to look at the site and found another set of ingredients and instructions #1-4.
      Please delete one of these or combine the two to mention that the squash needs to be very thin for it to come out crisp.

      1. Rachel Gurk says:

        I appreciate your feedback, thank you. We’re slowly going back and updating old content and the two delicata squash posts are on our list. I just need a few clones to help me out. :)

  6. Ilana Ostrovsky says:

    4 stars
    Delicious and nutritious! Thank you for the recipe. We like to enjoy crispy and healthy snacks!

    1. Rachel Gurk says:

      So happy to hear it! Looks like it turned out great!

  7. Anne says:

    Can you freeze this?

    1. Rachel Gurk says:

      I think that would be fine. It won’t be quite the same when you reheat it (it will be softer), but it should work!

  8. Emily says:

    5 stars
    This was so easy and delicious. Even good on day 2. Thank you!

    1. Rachel Gurk says:

      So glad you liked it! Thanks for taking the time to leave a review, it means a lot!

  9. Jane says:

    Thanks for the great instructions!

    1. Rachel Gurk says:

      I’m glad they were helpful!

      1. Pinky says:

        5 stars
        Rachael, I printed out all of your resources & recipes about the various squashes to put in a drawer in my kitchen for easy access.

        Re: the delicata squash: Your recipe for roasting states to salt & pepper the squash. This is for a more savory roasted squash. What do you recommend for a sweeter version? What spices and how much of each to use? Thanks so much!

        1. Rachel Gurk says:

          I would just toss them in a little maple syrup when they’re done cooking. Adding sugar is tricky because it can burn easily while the squash is roasting. If you’d like to add spices that would give it a sweet touch, cinnamon is always a great choice. Try 1/2 teaspoon ground cinnamon. A pinch of nutmeg would be tasty as well.

  10. Jane says:

    So delicious!

    1. Rachel Gurk says:

      Glad you enjoyed!