How to Cook Delicata Squash
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.
Servings: 3 servings (as a side)
Preheat 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 seeds (save for roasting or discard).
Flip each half of you 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!)
This is your most basic roasted delicata squash recipe. Have fun and play around with different flavors. For example,
Keep leftovers stored in the refrigerator and in an airtight container for up to 3 days.
- 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.
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