Easy Delicata Squash Recipe

Easy Delicata Squash Recipe

Delicata is one of our favorite squashes. It is easy to prep because the skin is edible and cutting does not involve needing a giant knife to hack into like some other squashes do.

  • 2-4 delicata squash, depending on size (~1.5 lbs)
  • 2 tbsp olive oil
  • salt to taste
  1. Preheat oven to 425 degrees.
  2. Clean the skin of the squash under warm water and scrubbing away dirt with your hands.
  3. Cut delicata in half lengthwise. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces.
  4. Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.
  5. Place in oven and roast 10 minutes. Using a spatula turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
  6. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Salt to taste.

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