Scroll down to watch the video!
If tackling a winter squash intimidates you in the least, you are going to be very happy to meet the Delicata Squash.
Delicata squash is one of the easiest and most manageable winter squash to work with and is arguably as delicious (if not more so) than a butternut squash.
The beauty of a delicata squash is that it’s small, does not need to be peeled, and cooks up quickly.
And the flavor, oh! the flavor…
Sweet, nutty, creamy, deliciousness!
But don’t thank me yet.
First watch the video and then go buy one, cook it, eat it, and then come back to give me some cyber love down in the comments below:).
Ingredients
- 1 delicata squash
- 1 tsp. extra virgin olive oil
- salt and pepper to taste
Instructions
- Pre heat oven to 425.
- Rinse squash under cold water.
- Trim end off of each side of the squash and slice in half lengthwise. Scoop out the stringy membranes and seeds.
- Lay squash flat side down and cut into 1/2 inch half moons.
- Place on a rimmed baking sheet andseason with olive oil, salt and pepper. Toss squash making sure it all has a nice light coating of oil and seasoning.
- Lay out on baking sheet and roast for 12 minutes, flip, and roast another 12 minutes. Enjoy!
- *Note - your squash may not need as long on the second side depending on your oven, so be sure to start checking it after about 8 minutes.
Nutrition
Calories: 99kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3095IU | Vitamin C: 27.9mg | Calcium: 63mg | Iron: 1.3mg
Kristen says
Tried delicata squash for the first time a few weeks ago when it was in our organic produce delivery bin. I cut them into matchsticks and roasted them so the kids would think of them as “fries.” They gobbled them up!
Eva says
I was delighted by the flavor recently also (it was a newfound item in my CSA delivery – I’d never used a Delicata before). I found by using a silpat I could roast it without any oil at all – the side that was down on the mat was nicely browned (then the other side, after I flipped them for the second half of roasting time). Delicious! I cut it up over a kale salad. And the skin is so thin, it’s edible too! Which makes this squash the easiest one of all, to prep/roast/cut/eat!
Chuck says
I concur with the above posts. Delicious. I cut some as directed and some thin, almost chip like. They were good, but I think I like the thick better. More “meat”, and sweet but not overwhelming. All that’s left are dirty dishes.
Stephanie says
I watched your video and decided to stop by the grocery store and buy a delicata squash. You’re right–it was a great squash for beginners! It was delicious.
Sheri says
OMG!!!! YUMMY,YUMMY, YUMMY!!! My only little dislike was the skin, it was a tad bit hard and not crunch hard… oh well, I will be making this many times more!!! Thanks Dani
Cathy Vollett says
This recipe is absolutely devine! Thank-you so much for sharing. 🙂
Dani says
Anytime!
Sheri says
Hi Dani it’s me again!! I’m making a batch of these Delicata Squash again for Thanksgiving and was wondering if I could prep them on Wednesday and cook them on Thursday? If so, please give me the details to do so.. Thanks, Sheri
Dani says
Yes! Clean, seed and cut them – then sure them in an airtight container overnight. Then season right before cooking and you are ready to go! Oh! And take them out of the fridge a little early so they come to room temp. before cooking;)
Sheri says
Thanks so much Dani this will save me much needed time!!! What would happen if I had them all oiled up with the spices the night before?
Nekia says
Just tried this delicious recipe so simple and so good! Thank you!
Dani says
Yay!!! SO glad you like it.
madeline says
so easy so delicious thanks so much