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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.
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!
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 – 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.
Key Ingredients and Tools
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.
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.
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.
More Squash Recipes,
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.
How to Cook 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.
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 🙂
I’m not a squash lover, but I like this. Will make it again.
Thanks Lynn 😀
Didn’t need any seasoning beyond salt and pepper. *Chef’s kiss*
Thanks for the great rating and feedback, Kyle 🙂