This roasted delicata squash is so easy and results in delicious squash that’s soft and sweet. The best part? The skin of the delicata squash softens right up so there’s no peeling involved!
It’s winter squash season and I’m so excited to cook with all the different varieties I can find at our local market!
What I’ve learned over the years is that there are so many types of winter squash. Every winter season I feel like I stumble upon a new variety to try. Delicata squash is actually a newer squash for me. It’s not a squash I grew up eating, but man is it delicious. It’s quickly becoming one of my faves.
This is a base recipe for roasted delicata squash. If you’re ever looking for a simple side dish but don’t know what to make, this is your recipe! Start with the base recipe and then customize it with your favorite spices and seasonings.
As I mentioned above, delicata squash is becoming one of my favorite types of squash! It is a smaller squash that is usually cream or light yellow with green striping. The skin is thin enough that you can eat it after cooking. No need to peel! It’s also known as “sweet potato squash” because of its sweeter flavor. It is a really versatile vegetable that is delicious on its own or mixed in a soup, stew or casserole.
You only need three simple ingredients to make this easy recipe:
Prep squash – start by cutting the squash in half lengthwise and removing all of the seeds and stringy bits. Place the cut side down on a cutting board and slice the squash into 1/4 inch pieces – the end results will be little rainbow shapes.
Season – Add the squash to a large bowl and toss with olive oil, salt and pepper.
Bake – Spread the squash on a large baking sheet, making sure each piece has a little space around it. Bake at 425ºF for 20 minutes, flipping halfway through. The squash is done when it has brown spots on the flesh and is fork tender.
This is a basic recipe for roasted delicata squash. It’s 100% delicious as is but if you want to add some variety, go for it! Experiment with your favorite flavorings or try one of the ones listed below.
Don’t let your seeds go to waste! I love roasted squash seeds as a snack on their own, as a salad topping or in trail mix. To get all of the stringy bits off of the seeds, place them in a colander and rinse well. Pat dry with a clean kitchen towel or paper towel.
Spread on a baking sheet and spray with olive oil or avocado oil spray, sprinkle with salt and roast at 350ºF for 15-20 minutes. Feel free to get creative with additional seasonings and spices if you’d like!