How to Roast Delicata Squash
Delicata squash is the easiest winter squash out there. Why? Well, it’s small, relatively easy to cut, and – with its ultra-tender skin – you don’t even have to peel it! Yep, cook delicata squash and enjoy it skin-on.
It’s also packed with vitamin A and is also a great source of vitamin C. So that’s cool.
Though I fully admit I used to peel mine, because I wasn’t in love with the idea of eating squash skin. Eventually I came around, though – as my daughter likes to say when she decides she hates a food she formerly loved, “Tastes change, mom! Tastes change.”
I have loved a lot of squashes in my life, but delicata is right up there toward the top. I even grew some of these cucumber-size squash in my vegetable garden this year! Okay, so I was only able to grow three of them in my tiny winter squash bed, but darn if those weren’t the best delicata squash I’ve ever tasted! I have big delicata squash growing plans next year. Big.
And what does a delicata squash taste like? Well, I think it tastes kind of like a mild sweet potato. Texture-wise, it’s really nice and creamy. It lends itself to all kinds of preparations, but my favorite way to eat delicata squash is roasted, without a doubt. (If you ever want to try it a different way, check out this quesadilla recipe that features smoky seared delicata squash. Delicious!)
So if you’re wondering how to roast delicata squash, look no further! Read on for the detailed explanation, or scroll on down to the recipe for the quick & dirty.
Selecting Delicata Squash
Selecting good delicata squash is pretty straightforward. Choose squash that’s mostly yellow with green stripes and/or teetering toward orange. But if the squash is all green, it’s not quite ripe yet. Make sure it’s firm and heavy for its size. I like to choose delicata squash that are uniform in size so that they’re easier to cut into even pieces for roasting.
Cutting Delicata Squash
Then scoop out the seeds with a spoon.
And then slice each half into 1/4-inch pieces.
Done and done.
Roasting Delicata Squash
Throw your sliced delicata squash into a bowl and drizzle with olive oil. Sprinkle with salt and a bit of pepper if you like, and toss to coat well.
Then simply spread your squash onto a rimmed baking sheet, in a single layer.
Bake at 400 degrees Fahrenheit for about 40 minutes, turning once about halfway through baking. Once they’re tender and golden brown around the edges, your delicata squash is done!
Enjoy however you like – in salads, on pizza, or straight off the pan!
How to Roast Delicata Squash
Packed with vitamins A and C – and hands-down the easiest winter squash to prepare – delicata squash is a fave around here! And it’s so delicious roasted; here’s how to make it happen.
- 2 delicata squash, halved, seeded, and sliced into 1/4-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or sea salt
- 1/2 teaspoon freshly ground black pepper or ground white pepper
- Preheat oven to 400 degrees Fahrenheit.
- Place prepped delicata squash in a bowl. Drizzle with olive oil. Toss with hands or a wooden spoon until all pieces have been coated.
- Sprinkle on salt and pepper. Toss again to distribute.
- Spread on a large rimmed baking sheet in a single layer.
- Bake at 400 degrees Fahrenheit for about 40 minutes, turning once about halfway through baking. Once they’re tender and golden brown around the edges, they’re done.
- Store in a sealed container in the refrigerator for up to 4 days. Freezes well, too!
Yield: About 3 cups, Serving Size: 1 cup (about 1/2 squash)
- Amount Per Serving:
- Calories: 94 Calories
- Total Fat: 7g
- Saturated Fat: 1g
- Sodium: 415mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Protein: 2g