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Home » How To: » How to Cook Delicata Squash

How to Cook Delicata Squash

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 7, 2022
4.87 from 45 votes


Last Updated September 7, 2022 | 0 Comments

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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.

White platter filled with simply seasoned delicata squash

How to Cook Delicata Squash

4.87 from 45 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 mins
Cook Time 35 mins
Total Time 45 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
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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.)

Keyword Cooking Delicata Squash, delicata squash, how to cook delicata squash
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.6K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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