Roasted Delicata Squash

Roasted Delicata Squash

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I first tasted roasted delicata squash in graduate school when one of my friends prepared it. If you like butternut squash, then you will definitely love delicata squash. In my opinion, it has a lot more flavor than butternut, and roasting the squash really brings it out. All you need to pair it with is a little olive oil, salt, and pepper. I also like to drizzle a little bit of honey over it before eating. This is one of my all time favorite side dishes, and I frequently make it as a snack during Fall. I’ve been known to go to the grocery store and buy up their whole supply, that’s how much I love it! 🙂 Also, I know a lot of people throw away the seeds. But don’t! You can actually flavor them and roast them exactly like pumpkin seeds. They pack a ton of nutritional value too!

Do you have to peel Delicata squash?

Nope! Unlike butternut and kabocha squash which have tough skins that need to be peeled, the skin of a delicata squash is much more tender and edible.

What does Delicata squash taste like?

Like HEAVEN! Seriously, delicata squash is my favorite. I buy out most of the display as soon as they come out. To me, it tastes sweeter and more buttery than a butternut squash (this was my old favorite). Delicata squash is sweet enough that you only need olive oil, salt, and pepper on it. This makes it a really healthy side or a snack!

How do you know when Delicata squash is ripe?

A Delicata squash is ripe when the vertical strips of color in the grooves turns orange. It’s unripe when they are dark green.

Is Delicata squash skin edible?

Yes! This makes preparation of Delicata squash very easy! If you’ve ever had to peel a butternut squash before, you know what I am talking about :).

What can I substitute for Delicata squash?

Depending on the recipe, good substitutes include sweet potatoes, butternut squash, or acorn squash.

Are the seeds edible?

Yes! Just like a pumpkin, the seeds are edible.

How to Make Roasted Delicata Squash

1. Preheat oven to 425°F. Wash delicata squash, then pat dry with a towel. Using a chef’s knife, cut off ends of delicata squash, halve lengthwise, then scoop out seeds. You can either discard them, or roast them like pumpkin seeds. To scoop out the seeds, I like to use something rigid like an ice cream scoop.

A delicata squash with the ends cut off sits on a wooden cutting board.A delicata squash halved lengthwise sits on a wooden cutting board.A delicata squash with the seeds scooped out sits on a wooden cutting board. The pile of scooped out seeds sits to the left of the delicata squash.

2. Moving along the length of the squash, make cuts perpendicular to the grooves on the squash. Each piece should look like a half moon, 1/4″-1/2″ thick.

A partially sliced delicata squash sits on a wooden cutting board.Half moon slices of delicata squash frame a small white bowl holding the scooped out seeds. Everything sits on a wooden cutting board.

3. On a baking sheet, pile up the delicata squash pieces. Drizzle with extra light olive oil and toss with your hands to coat. Season with freshly ground Himalayan pink salt and freshly ground black pepper to taste.

A pile of half moon shaped delicata pieces coated with olive oil on a textured aluminum baking sheet.Half moon shaped pieces of delicata squash spread out on a textured aluminum baking sheet. Pieces are topped with freshly ground Himalayan pink salt and freshly ground black pepper.

4. Roast for 30-40 minutes or until delicata squash starts to brown, removing sheet halfway through baking time to flip delicata squash. You want the squash part to be tender, and the skin to be crispy almost like a potato chip. If your pieces are closer to 1/4″ in thickness, I would only roast for 30 minutes. For 1/2″ pieces, 40 minutes.

Half moon shaped pieces of delicata squash spread out on a textured aluminum baking sheet after halfway through roasting.

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Roasted delicata squash on a black plate. The plate is framed by a fork, a mason jar with water, and three delicata squash. Everything sits on a white marble background.
5 from 5 votes
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Roasted Delicata Squash

This roasted delicata squash consists of only two ingredients, so the prep work is minimal. It also pairs well with a variety of dishes.

Course Side Dish
Cuisine American
Keyword delicata squash, delicata squash recipe, roasted delicata squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Calories 80 kcal
Author The Panicked Foodie

Ingredients

  • 1 delicata squash
  • 1 teaspoon extra light olive oil
  • Freshly ground Himalayan pink salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 425°F.

  2. Wash delicata squash, then pat dry with a towel.

  3. Using a chef’s knife, cut off ends of delicata squash, halve lengthwise, then scoop out seeds. You can either discard them, or roast them like pumpkin seeds.

  4. Moving along the length of the squash, make cuts perpendicular to the grooves on the squash. Each piece should look like a half moon, 1/4″-1/2″ thick.

  5. On a baking sheet, pile up the delicata squash pieces. Drizzle with extra light olive oil and toss with your hands to coat. Season with freshly ground Himalayan pink salt and freshly ground black pepper to taste.

  6. Roast for 30-40 minutes or until delicata squash starts to brown, removing sheet halfway through baking time to flip delicata squash.

  7. If desired, drizzle delicata squash pieces with honey and serve.

Recipe Notes

Credit: The Panicked Foodie

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This Roasted Delicata Squash is one of my favorite sides! I like it so much, that I practically buy out the entire grocery store display once they become available in the fall. Delicata squash is really easy to prepare, and for this recipe you only need to top it with salt and pepper! #thepanickedfoodie #roasteddelicatasquash #delicatasquash #delicatasquashrecipe #delicatasquashwhole30 #easysidedishes #healthysidedishes


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