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Roasted delicata squash recipe

Roasted delicata squash recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

This is a simple recipe for roasting delicata if you are unfamiliar with eating this delicious seasonal squash.

2 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil, or as needed
  • salt and ground black pepper to taste
  • 2 delicata squash, halved lengthwise and seeded

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6.
  2. Drizzle olive oil into the bottom of roasting tin or baking dish to coat. Season squash halves with salt and pepper; arrange in baking dish with flesh side down.
  3. Bake in preheated oven until a fork easily pierces through the skin and flesh, about 25 minutes. Flip squash halves and roast 5 minutes more.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (11)

by Frugalcook

I work as a professional chef, went to school after years of learning in the field. I only have one change to make to this recipe. It works well and is how I roast most squash with similar flesh, as some one else said that the olive oil smoked. You can raise the Flashpoint of olive oil ( don't use extra virgin for cooking ) add canola oil to regular olive oil and you can avoid the smoke and still benefit from the flavor of olive oil. Hope this helps-02 Nov 2015

by *~Lissa~*

It didn't dawn on me that olive oil wouldn't be the best to use for this until I noticed the smoke in the house...olive oil doesn't have a high enough smoke point to tolerate 400 degrees for 30 minutes. A butter/olive oil blend would work better and add to the flavor too. Also, I should've cooked it longer after flipping the squash because I would've like it a little bit more browned. Other than that-simple and excellent. Delicata has a delicious flavor on its own and a simple recipe like this lets that shine through.-23 Oct 2013

by Janis F. Carrigan

Simple, just how I like my vegetables. I used butter like suggested by another reviewer. Baked it upright, didn't need to be flipped. Turned out perfect.-14 Aug 2014


This squash has a very mild flavor, it’s my favorite of the winter squash varieties because of it’s delicious flavor. It’s also the only winter squash variety that doesn’t need to be peeled first. You can eat the outer skin!

Other winter squash varieties can have overpowering flavors or be quite bold in flavor, but not Delicata squash.

It’s simply sweet and buttery and oh so perfect when it gets roasted and all golden brown with melty, crispy parmesan.


When choosing this squash, it should be firm and feel heavy for the size. It should also be without any major blemishes or soft spots, and the skin should be free of any large wrinkles. When delicata squash is ripe and ready to eat, they are yellow in color and have green stripes. Unripe squash will have a greenish tint on the entire squash.

If you don't plan on using the squash right away, keep it in a cool and dark place until you are ready to use it. It will keep for a couple of weeks.


Roasted Delicata Squash is a simple and surprisingly flavorful treat!

My favorite vegetable to eat in the Fall is delicata squash. We’ll eat it pretty much every day, for as long as it’s available at our local market.

While you can prep delicata squash in different ways, roasting is the easiest and the most flavorful for me. So let’s talk about how to perfectly roast delicata squash!

How to choose delicata squash at the store

What do you need to look for when picking ripe delicata squash at the store?

Look for delicata squash that have yellow skin, and yellow / orange ridges. Having said that, I have also cooked delicata squash that is yellow with some green ridges. You want to avoid ones that are mostly green.

The squash must be firm at the stem ends. They shouldn’t feel soft to the touch, or have any bruises or mold. They sometimes have little patches (woody patches) and that is OK.

You can store delicata squash in a cool, dark, dry place for about 10 – 14 days. You don’t have to store them in the fridge.

Fun fact: Here in Ottawa, delicata squash is sold as sweet potato squash at the store. Which is not surprising because it’s just so sweet and delicious!

Prepping to make roasted delicata squash

NO peeling needed! How about that? The peel is completely edible in this squash!

Wash and dry your delicata squash to remove any dirt on the skin. Then you can prep the delicata squash to be roasted. You can cut it into either rings or half circles. You can also roast it by cutting it in half.

Cutting semicircles

To cut half rings or semicircles, I prefer to first cut a little off the stem end to remove the hard stem.

Then I stand the delicata squash on the flat end (where the stem was cut off), and slice lengthwise through the middle to get two delicata squash “boats”.

Using a teaspoon, scrape out all the seeds and fiber from the middle of the two squash halves.

Lay each half on its flat side, and cut slices that are evenly thick. I usually like to cut slices that are about 3/4 – 1 inch thick. I also cut it thinner sometimes, about 1/2 inch slices. The cook time will vary depending on the thickness.

Cutting rings

I trim the stem end here as well. This is because the stem is too hard. However, I try to slice off as little as possible from the stem end, when cutting rings.

Next, I lay the squash on its side and cut rings that have an even thickness. Just like with the semicircles, I prefer 3/4 – 1 inch thick rings. I LOVE eating these delicata squash rings as a snack, and prefer to keep them at about 3/4 inch thick. But you can make thinner rings too.

Just make sure each slice is as even as possible, so that they roast evenly.

Next, you need to scrape out the seeds in the middle. To do this, you can either take each slice and scrape out the seeds with a spoon. Or you can use a long spoon to reach inside and scrape out all the seeds at once, after trimming off the stem end at the beginning to expose the center.

Making roasted delicata squash boats

To make roasted delicata squash boats, simply slice the squash lengthwise and scrape out the seeds.

You can roast the halves as they are, or fill and roast for roasted stuffed delicata squash!

How to make roasted delicata squash

Once you’ve cut the delicata sqaush into rings or semicircles, it’s time to add all of the flavor.

First, preheat the oven to 400 F / 205 C. Line a baking tray with parchment paper or foil (I prefer non-stick foil). Set aside.

I prefer to place the cut delicata squash in a large bowl. Then I add all the seasoning and spice mixes, and toss the squash so that it’s well coated. Next, I drizzle some oil (you can use melted butter or lard instead for added flavor), and toss again until everything is coated in the spices and the oil.

Spread the delicata squash on the baking tray in one layer, and bake in the preheated oven for about 15 – 20 minutes per side.

I LOVE it when the delicata squash is caramelized a little, so I roast it for about 20 minute per side. Otherwise, you can go for 15 minutes per side.

The delicata squash is ready when it’s soft and fork tender (or leave it a little longer if you want that delicious maillard reaction).

Different spice mixes that you can use

The simplest seasoning is salt and pepper. But if you’d like to jazz it up further, check out these other flavor combinations below (add salt to all of these combinations).

  • Pepper and cinnamon (or omit the pepper for a non-spicy version)
  • Garlic, herbs (thyme, rosemary etc.)
  • Onion, sage
  • Garlic, chili (for a curried roasted delicata squash)

Roasted delicata squash is deliciously sweet to begin with, so you’ll never be disappointed with any of these flavor combos!

And with all of these options (and more that I will share later), you’ll always have a variety of ways to enjoy roasted delicata squash for your meals!

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.


Roasted Delicata Squash

I recently discovered delicata squash and I cannot believe this squash has been missing from my life.

I always thought it looked funny and figured that it was just like any other squash (i.e. hard to cut and deseed) so I didn&rsquot bother with it.

I should have known you should never judge a book by its cover because delicata squash is my favorite squash of all time now.

The macros on it are AMAZING!


Baked Delicata Squash Recipe

This is such an easy delicata squash recipe!

Pan roasted delicata squash is a simple, and easy way to enjoy this special vegetable. It brings out the richness of the yellow squash, and the roasting really compliments the sweetness of the squash.

Here’s what you’ll need for this recipe to roast a delicata squash:

There’s no need to use oil in this recipe, as the parchment paper keeps the delicata squash from sticking to the baking sheet. No oil makes this a whole food plant based no oil no salt side dish recipe (as long as you don’t use the optional butter or salt in the recipe)!

How to cook delicata squash

Preparing delicata squash is so simple, too! Just wash the delicata squash, and cut in half lengthwise.

Scoop out the seeds, using a spoon.

Place the squash, cut side down, on parchment paper on a baking sheet.

When roasting halves, the delicata squash cooking time is about 40 minutes.

Bake for 35 to 45 minutes at 375 F until done, or until it’s soft when pierced with a fork.


Roasting brings out the sweet flavor and frees up the squash to be served as &ldquofries&rdquo or sliced to enjoy over a salad or as a quick side dish.

You can also puree the delicata squash into for a silky smooth, slightly sweet soup. I&rsquom a little lazy in the kitchen these days so roasting is my prep of choice,

I originally posted this Rosemary Roasted Delicata Squash recipe over on the KitchenAid blog along with everything you want to know about the health and nutrition benefits of delicata squash.

If you try this or any of my recipes, I&rsquod love to see it. Tag me on Twitter or Instagram and let&rsquos chat!


Though winter squash is not on the dirty dozen list, it is one of the vegetables that you should seek out organic because it has been shown to have high levels of residual pesticides.

After delicata squash is harvested, it needs to be cured in a warm, dry spot for one to two weeks. This helps the squash starches to be turned into sugars (which makes it taste sweeter). When you bring a squash home from the farmers&rsquo market or in your CSA it will already be cured. If you grown your own, make sure you cure yours before storing it.

Because the skin is thin it makes it more susceptible to rot. Wash any dirt off the skin when you bring it home and make sure it is dry before storing it. Some farms will actually wash the squash with a mild bleach solution to kill the spores on the skin that cause it to rot. It is best stored in a cool dark place&mdashlike a root cellar&mdashand will keep for two to three months.


Ingredients You’ll Need

  • Delicata Squash: This squash is available in the summer and fall months. You can eat the entire squash, including the skin.
  • Maple Syrup: You can omit the maple syrup or use brown sugar instead.
  • Extra Virgin Olive Oil: You can substitute with avocado oil, if needed.
  • Ground Cinnamon: You can omit, if desired, but the cinnamon adds a delicious subtle flavor.

Yes, there is no need to peel the squash as the skin is edible. All you need to do is chop off the ends, slice the squash in half lengthwise and scoop out the seeds.

Delicata squash is a subtly sweet squash like you find in sweet potatoes. The flavor has notes of sweetness like a butternut squash with hints of pumpkin. It’s subtle, smooth and delicious.

It is a winter squash, available from early fall through late spring. It is available at most grocery store and farmers markets.


Roasted Delicata Squash Salad

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When fall comes around, pumpkin and butternut squash always seem to steal the spotlight from the other squash. This simple dish puts the sweet delicata front and center and pairs it with pumpkin seeds and ricotta salata.

What to buy: Ricotta salata is a semihard Italian cheese that can be found at most gourmet markets or Italian groceries. If you can’t find it, you can substitute crumbled feta (which will be a bit saltier) or just leave it out.

Saba is resqueezed and cooked wine-grape must (the leavings of grape pressings), and it tastes something like wine-flavored molasses. It can be found in gourmet grocery stores and online. To add a little spice, you can swap pumpkin seeds for spicy roasted garbanzo beans.

This recipe was featured as part of our Fall Ingredients and Supercharge with Superfoods photo galleries. We also recommend our easy spaghetti squash recipe.