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This roasted delicata squash recipe is one of my favorite ways to cook squash in Autumn. You don’t even need to peel the squash! It doesn’t get any easier than this flavorful recipe.
Why You’ll Love This Delicata Squash Recipe
- Easy. You’ll only need 4 ingredients and minimal prep time to make this roasted squash recipe. Just slice the squash, toss with olive oil, salt and pepper, then pop it in the oven.
- So tasty. I love the way these turn out so much I’ll usually sneak a couple of slices and eat them by themselves before serving everyone else. Shh! Don’t tell. Those caramelized pits of roasted squash are so good, I just can’t resist.
- No need to peel. One of the things that makes this recipe so easy is that the skin on delicata squash is edible. So unlike butternut squash, which definitely needs to be peeled, you can leave the skin on when roasting delicata squash.
What is Delicata Squash?
Delicata squash is a kind of winter squash. It is oblong shaped and has either green or orange stripes, as well as grooves along the stripes that can vary in depth. It is sweet and nutty with edible skin. You can also save the seeds and roast them the same way you would roast pumpkin seeds.
Tips for the Best Roasted Delicata Squash
This recipe is incredibly simple, but here are a few tips to make sure your delicata squash comes out perfectly:
- Wash the squash. Especially since we are going to be eating the skin, it is important to wash your squash with water before cooking it. Run it under running water, rubbing it with your hands, then dry it off with a kitchen towel.
- Use a metal spoon. When removing the seeds, use a metal spoon that can stand some resistance as you scrape it along the insides of the squash.
- Cut even slices. When you are cutting the squash try to make sure each slice is about the same width. This way each piece will cook in the same amount of time. The thinner your slices, the faster they will cook and the more caramelization you will get. I usually go for 1/2-inch thick slices.
- Save the seeds. You can save the seeds from your delicata squash and roast them, the same as you would with pumpkin seeds. The easiest way to clean the seeds is to put them in a large bowl, fill it with water, then scoop out the stringy bits when they float to the top.
What to Serve With It
Roasted delicata squash goes with so many things! I particularly enjoy it with pasta, like the goat cheese pasta you see above. Here are some other pasta dinner ideas that would go nicely with it:
- Baked Rigatoni Pasta
- Baked Zucchini Parmesan
- Bucatini with Quick Meat Sauce
- Homemade Beef Lasagna
- Ground Beef Pastitsio Pasta
- Butternut Squash Lasagna with Béchamel Sauce
How to Store and Reheat Leftovers
- Store in the fridge. Let the cooked squash cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
- To reheat. You can reheat it in the microwave until warmed through, or in an oven preheated to 350F for about 5 minutes.
Roasted Delicata Squash
This roasted delicata squash recipe is one of my favorite ways to cook squash in Autumn. You don’t even need to peel the squash! It doesn’t get any easier than this flavorful recipe.
Ingredients
- 2 delicata squashes, halved, seeded and sliced.
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- Ground black pepper to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silpat.
- Wash the outside of your squash and dry with a cloth. Slice off the ends, then halve each squash and scoop out the seeds with a spoon. Slice the squash into 1/2 inch slices. Try to keep the size of each slice consistent so that they are all about the same thickness.
- In a large bowl, toss the slices with olive oil, salt and pepper. Spread out in a single layer on your prepared baking sheet.
- Roast for 20 minutes, then flip over the slices with a spatula and roast for another 15-20 minutes until the slices are tender, golden and the edges have caramelized a bit.
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Nutrition
Calories: 170kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 300mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3096IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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