• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป How To Articles

How to Cook Delicata Squash

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
September 7, 2022
4.87 from 68 votes


Last Updated September 7, 2022 | 6 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
How to Cook Delicata Squash Pinterest Pin Image
How to Cook Delicata Squash Pinterest Pin Image
How to Cook Delicata Squash Pinterest Pin Image
How to Cook Delicata Squash Pinterest Pin Image

Quick and easy recipe for roasted 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.

White platter filled with simply seasoned delicata squash

Delicata Squash

Delicata squash is one of my favorite squash to cook because it’s so easy to handle and maneuver. Unlike its more formidable cousins – the acorn squash or butternut squash, for example – the bright yellow delicata is easier to handle and prepare for cooking. And despite its good looks (no really, they are quite pretty-looking, especially when compared to pumpkins, zucchini, or yellow crookneck squash), between pumpkin pies and butternut everything, the delicata squash is often overlooked.

Today is delicata’s day in the spotlight. Let’s learn what it is and how to cook it!

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 – not one that you would actually want to eat.

Lucky for us, the delicata squash is actually really delicious and super easy to cook.

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.

Four whole delicata squash.

What You Need to Cook Delicata Squash

Tools and equipment – A sharp knife, cutting board, spoon, baking sheet with parchment paper, and an oven

Ingredients –

  • Whole delicata squash
  • Olive oil
  • Salt & pepper

This is all you’ll need to make your most basic roasted delicata squash recipe. Have fun and play around with different flavors. For example,

  • Savory: butter, ground cumin, homemade taco seasoning, fresh or dried herbs, lemon tahini dressing, or even serve it drizzled with chimichurri sauce. 
  • Sweet: ground cinnamon, ground nutmeg, brown sugar, butter, or a generous drizzle of maple syrup.
Delicata squash cut in half.

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.

1. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.

2. Wash the squash: Since peeling isn’t necessary, it’s essential to gently scrub the squash clean, then dry completely.

3. 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).

4. Season: Transfer the squash slices to the prepared baking sheet and brush or spray with olive oil. Season with salt and black pepper.

5. Bake: Bake in a single layer for 30-35 minutes, flipping halfway through cooking. Cook until tender and easily pierced with a fork.

Scooping the seeds from one half of a delicata squash.
roasted winter squash on a large baking sheet.

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. Too much effort and not enough return. Besides, once cooked, the skin is quite tender and really good for you.

So, no peeling is required with this one. Simply slice, scoop, season, and bake.

Cooked delicata squash cut into half-moons and roasted until golden brown.

More Squash Recipes,

  • Butternut Squash Lasagna Recipe
  • Instant Pot Butternut Squash Soup Recipe
  • Roasted Kabocha Squash Recipe
  • How to Roast an Acorn Squash
  • How to Cook Spaghetti Squash
  • Air Fryer Butternut Squash
  • Oven Roasted Delicata Squash Recipe
White serving plate filled with oven-roasted delicata squash.

Have you tried cooking this delicata squash recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

RECIPE CARD

White platter filled with simply seasoned delicata squash

How to Cook Delicata Squash Recipe

4.87 from 68 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Learn How to Cook Delicata Squash with this easy, no peeling required, roasting recipe. Perfect for stuffing, mashing, and pureeing, serve this versatile winter squash alongside all your favorite family dinners.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Appetizer, Side Dish, Vegetables
Cuisine American
Servings 3 servings (as a side)
Calories 79 kcal

Ingredients
 
 

  • 1 medium delicata squash
  • 2 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon - optional
Prevent your screen from going dark

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!)

Jessica’s Notes

 Have fun and play around with different flavors. For example,
  • 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.
Keep leftovers stored in the refrigerator and in an airtight container for up to 3 days. 
As written, this recipe is gluten-free, dairy-free, and vegan.

Nutritional Information

Calories: 79kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 529mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2064IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

2.7K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Brenda says

    January 13, 2024 at 12:56 pm

    5 stars
    I’d never eaten these squash before. My husband and I really enjoyed eating them this way. Very delicious and easy.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 15, 2024 at 7:50 am

      Thanks for the great feedback and rating, Brenda ๐Ÿ™‚

      Reply
  2. Lynn J. says

    October 21, 2023 at 10:04 pm

    5 stars
    I’m not a squash lover, but I like this. Will make it again.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 22, 2023 at 9:52 am

      Thanks Lynn ๐Ÿ˜€

      Reply
  3. Kyle H says

    May 17, 2023 at 6:34 pm

    5 stars
    Didn’t need any seasoning beyond salt and pepper. *Chef’s kiss*

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      May 18, 2023 at 7:08 am

      Thanks for the great rating and feedback, Kyle ๐Ÿ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.87 from 68 votes (65 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Three iced watermelon margaritas in rocks glasses garnished with fresh lime wheels and sliced watermelon. Watermelon Margarita Recipe (3-Ingredients)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.