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Quick and easy recipe for Roast Delicata Squash – no peeling required. Perfect for stuffing, mashing, and pureeing, learn how to cook delicata squash and serve this versatile winter vegetable alongside all of your favorite family dinners.
Delicata squash is one of my favorite squash varieties to cook because it’s so easy to prepare and enjoy. Unlike its more formidable cousins, such as acorn squash or butternut squash, delicata squash has thin, edible skin that makes it simple to slice and roast.
Its cheerful yellow color and striped skin make it one of the prettiest squash at the market, yet it’s often overlooked during fall when pumpkin and butternut squash recipes steal the spotlight.
Roasting delicata squash brings out its naturally sweet, nutty flavor and makes it an effortless side dish or delicious addition to fall salads.
So, if you’ve ever wondered how to cook delicata squash, today’s the day! Let’s learn what it is and how to roast it!
Table of Contents
What is Delicata Squash?
Also known as peanut squash, Bohemian squash, or sweet potato squash, the delicata squash (Cucurbita pepo) is named for its delicate, edible skin. Often intermixed among the other winter squashes at the farmer’s market or grocery store, it’s easy to mistake the delicata for an ornamental decorative squash, rather than one that you would actually want to eat.
- What does delicata squash taste like? It tastes sweet and nutty; often compared to a cross between butternut squash and baked sweet potatoes.
It’s also technically a summer squash (Cucurbita pepo), although it is generally classed with winter squash due to its hard flesh and late harvest.
Key Ingredients and Tools
It doesn’t take much to prepare delicata squash for roasting. Begin by gathering the following tools and equipment: a sharp knife, cutting board, spoon, and baking sheet.
You’ll also need the following ingredients:
- Whole delicata squash
- Olive oil
- Salt & pepper (optional)
That is all it takes to make your most basic roasted delicata squash recipe. Have fun and play around with different flavors. For example,
- Savory: Try tossing the squash with melted butter, ground cumin, homemade taco seasoning, fresh or dried herbs. You can also drizzle your cooked squash with homemade lemon tahini dressing or chimichurri sauce.
- Sweet: Delicata squash pair nicely with warm spices like ground cinnamon and ground nutmeg. Add a touch of brown sugar and butter for caramelized edges, or finish with a drizzle of maple syrup.
How to Cook Delicata Squash
Roasting is my favorite method for cooking most vegetables, including delicata squash. It can also be cooked in the air fryer in the same way you would cook butternut squash (still no need to peel the skin) or steamed in a steamer basket.
Below are the instructions for cooking delicata squash in the oven.
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Wash the squash: Since peeling isn’t necessary, it’s essential to gently scrub the squash clean, then dry completely.
- Prepare for cooking: Trim both ends of the squash to create flat ends on both ends then cut your squash in half vertically (lengthwise). Scoop out the seeds. Flip each half over so that they are cut-side-down. Use your left hand to keep the squash steady as you cut it into thick slices (about ½-inch thick).
- Season: Transfer the squash slices to the prepared baking sheet and brush or spray with olive oil. Season with salt and black pepper.
- Bake: Bake in a single layer for 30-35 minutes, flipping halfway through cooking. Cook until tender and easily pierced with a fork.
Serving Ideas
Delicata squash pairs beautifully with simple seasonings like olive oil and sea salt, or with classic fall flavors such as maple syrup, brown sugar, and warm spices. You can also serve it alongside roasted meats, grain bowls, or leafy green salads for a wholesome, seasonal meal.
Here are five delicious recipes to serve with delicata squash:
- Roast turkey breast or roast chicken with fresh herbs
- Baked salmon with lemon and butter
- One-pan oven-roasted pork loin with delicious dry rub
- Swap out butternut squash for delicata in this hearty butternut squash salad with quinoa and feta
For a twist, try turning delicata squash into a sheet pan dinner by roasting it with sausage, apples, and onions for a complete one-pan meal. You can also stuff the halved squash with grains, greens, or cheese for a hearty vegetarian main course that’s as beautiful as it is satisfying.
Can You Eat Delicata Squash Skin?
Yes! You can absolutely eat the skin of delicata squash. In fact, I highly discourage you from attempting to peel this squash before cooking. Once cooked, the skin is quite tender and really good for you.
So, no peeling required with this squash. Simply slice, scoop, season, and bake.
More Favorite Squash REcipes
Have you tried cooking this delicata squash recipe? I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Roasted Delicata Squash Recipe
Ingredients
- 1 medium delicata squash
- 2 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon, optional
Instructions
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- Meanwhile, prepare your squash: wash your squash under cold running water and dry thoroughly. Trim (cut) both ends of the squash to create flat ends on both ends then cut your squash in half vertically (lengthwise). Scoop out the squash seeds (save for roasting or discard).
- Flip each half of the squash over so that it is cut-side-down. Use your left hand to keep the squash steady (assuming you're right-handed) and cut into 1/2-inch slices (so that they look like cute little half moons). Try to keep the thickness of each slice the same throughout.
- Transfer the squash to your prepared baking sheet and brush or toss with olive oil so that the entire surface of your squash is coated. Season with salt and pepper (and ground cinnamon, if desired).
- Bake in a single layer for approximately 30-35 minutes, flipping halfway through cooking, or until golden brown and slightly caramelized on the bottom. Cook until tender and easily pierced with a fork.
- Serve as is, or scoop and mash into a puree. The skin is completely edible (and delicious!)
Notes
- Savory: butter, ground cumin, homemade taco seasoning, fresh or dried herbs, lemon tahini dressing, or even serve with chimichurri sauce.
- Sweet: ground cinnamon, ground nutmeg, brown sugar, butter, or a generous drizzle of maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
/This recipe look great, but with all your ads, I can’t follow very well. Is there somewhere I can find this recipe (Or i’ll type it over) Way too much work for a simple squash, I will have to go elsewhere to find a readable recipe!!!!!! But I will still grow delicata!
Jan Nelson
The free delicata squash recipe is above in the Recipe Card section.
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I’d never eaten these squash before. My husband and I really enjoyed eating them this way. Very delicious and easy.
Thanks for the great feedback and rating, Brenda ๐
I’m not a squash lover, but I like this. Will make it again.
Thanks Lynn ๐
Didn’t need any seasoning beyond salt and pepper. *Chef’s kiss*
Thanks for the great rating and feedback, Kyle ๐