Delicata squash is a variety of squash that I had not heard of until I joined a farm share. Now, out of all of the winter squashes, this thin-skinned beauty is my favorite. It is very sweet, especially when roasted and the biggest plus of all is that it doesn’t have to be peeled. That’s right, you can eat the entire thing, skin and all! Delicata squash is now one of my go to veggies to roast as a side dish or put on pizza (it is surprisingly delicious this way with carmelized onions!). Here is a simple roasted Delicata squash recipe that I bet you will be making over and over.

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One thing to keep in mind is that as the squash bakes, the sugars from the squash begin to caramelize and can stick to the baking sheet. I use silicone baking mats on all of my sheets. I do this first of all because my pans are old and I do not want my food coming in contact with potentially hazardous coating. PFAS has been found in lots of non-stick cookware and is a “forever chemical” that has been linked to all sorts of health problems, including cancer. I really should just get myself some new baking sheets! The second reason I use the silicone mats is because they prevent food from sticking. You get that nice brown crust on the squash, yet each piece slides easily off the mat with a spatula. It is a win-win!

Another note, if you are into zero waste like I am, save the squash seeds and roast them. They make delicious snacks and are super easy to make. Simply place the seeds and guts from the squash into a bowl and fill with water. rub the seeds to remove the excess squash. The seeds should float to the top of the bowl and you can fish them out with your fingers or a spoon. Rinse off under running water, then place in a separate bowl and drizzle with olive oil, sea salt, and any other spice you desire. Try curry, chili powder, or cinnamon. Transfer to a baking sheet and spread into a single layer. Bake at 400 degrees F for fifteen minutes, tossing halfway through. They should be slightly browned and crunchy when done. Store in an air tight container if you aren’t going to eat right away, but I have a feeling they will disappear pretty quickly!

Roasted Delicata Squash

A delicate, creamy squash that does not have to be peeled. Roast it until nice and brown for a wonderful caramelized flavor.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Servings 4

Ingredients

  

• 1-2 delicata squash
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

Instructions

 

• Preheat the oven to 400°F
• Wash the squash under running water until clean. Trim off the ends of the squash to remove the stem and then slice in half length wise. Scoop out the seeds and discard or reserve to roast for snacks.
• Take one half at a time and place on cutting board skin side up. Slice into 1/2-inch half moon pieces and place into a bowl. Drizzle olive oil over the squash and sprinkle with salt and pepper then toss with a spoon to coat.
• Spread out the squash on a rimmed baking sheet in a single layer and then roast in the oven for 15 minutes. Turn the squash pieces over and roast for another 15 minutes until nice and golden brown or almost burnt in places. This will create a nice caramelized flavor on the outside, but the inside will remain creamy. Serve warm.

Keyword delicata, squash