How to Cook Delicata Squash (Easy Roasted Method)

I’ll show you how to cook delicata squash into creamy on the inside, golden brown on the outside, crescents of deliciousness. This easy roasted method is my favorite delicata squash recipe for autumn!

This farmers market season is actually the first time I’ve tried delicata squash. To be honest, I’ve tended to stick to the familiar when it comes to winter squash. Some squash can be work, ya know?

I’ve been cooking and eating butternut squash, spaghetti squash and acorn squash for as long as I can remember. Then last winter I tried kabocha squash and red kuri for the first time.

It’s fun to try new foods and delicata squash are filling tables at the farmers markets the last few weeks. So after I discovered how EASY it is to cook delicata squash, I knew I wanted to share my roasted delicata squash recipe with you.

Squash is so freakin’ delicious, why not try them all. Right?

What is Delicata Squash?

Delicata is a pin-striped oblong squash. It has cream colored skin and green stripes along its grooves (sometimes orange stripes).

It’s so pretty that you might wonder if it’s purely ornamental or actually edible. And edible it is.

When you cut into a raw delicata squash the flesh inside is deep yellow or orange. It has an aroma like pumpkin and firm flesh like butternut squash.

But unlike butternut, delicata has very thin, edible skin. So there’s no need to peel a delicata squash before cooking it. And roasted is how we’re going to cook delicata squash today.

Roasted delicata squash has a creamy texture, velvety flesh and a lovely mild flavor. The flavor is unique and hard to describe…it’s different from other types of winter squash.

And while delicata squash is technically considered a winter squash, it’s actually part of the same squash family as summer squash – like zucchini and yellow squash.

How to Pick out Ripe Delicata Squash

In late summer delicata squash will start appearing at your local market until early winter.

Ripe delicata squash have skin that’s a creamy color, with dark green or orange stripes. If their skin is still pale green, they aren’t ripe yet.

Grocery stores prefer to sell uniform and unblemished produce. This can lead farmers market shoppers to think there’s something wrong with a vegetable if it doesn’t look “perfect”.

Don’t worry about minor blemishes and imperfections. For example, sometimes winter squash will develop a hard, tan-colored bruise on the spot where it rested on the ground. Think of it like the squash version of a callous. This is to be expected.

What you want to avoid is soft spots. If you press gently on the squash and it feels soft, that indicates it’s over ripe.

How to Cook Delicata Squash

I’ll show you an easy way to cook delicata squash. We’re going to bake it with just a little olive oil and some sage.

Start by preheating your oven to 400 degrees F. Then just a few basic steps to make this easy roasted delicata squash.

1. Clean

Give the squash a little scrub under cold running water to remove any dirt that remains from it growing on the ground. We’re going to eat the skin of the squash, so clean is good.

Lay the squash on a cutting board and use a sharp knife to slice off the stem end. Then cut the squash in half lengthwise. The flesh inside is firm, so this step requires a little elbow grease.

Use an ice cream scoop or metal spoon to remove the seeds and pulp.

2. Slice

Now flip over the delicata squash halves so they are skin-side up. Cut them into 1/2 inch crescent-shaped slices.

Delicata squash has thin skin, there’s no need to peel it before cooking.

Place the squash slices in a large bowl and gently toss them with the olive oil and sage.

Spread the slices of delicata squash in a single layer on a parchment-lined baking sheet.

2. Roast

Place the squash into a hot oven and roast for 25 minutes.

Remove from the oven and use tongs to flip each piece of squash. Then place back in the oven for another 5 minutes.

Delicata squash is ready when it starts to turn golden brown. It’ll also be fork tender at this point.

Taste a piece and add a little salt as needed. But be careful. Like its namesake, Delicata squash has a delicate flavor and too much salt is overpowering.

FAQ: Delicata Squash

What can I serve with delicata squash?

These half moons of squash present beautifully on the dinner table. Their mild flavor makes them a perfect side dish for just about any meat, or even white fish. Here are some ideas:

• Roasted chicken
• Homemade creamed corn
• Chopped steak with mushroom gravy

What is the nutrition information for delicata squash?

According to NutriFox, one cup of delicata squash contains 60 calories, 18 grams of total carbs and 2 grams of protein. Delicata squash has no fat.

Is delicata squash hard to cut?

Raw delicata squash has very firm flesh so it’ll take some pressure to slice it in half. But once it’s sliced in half, chopping it up is easy because you’re only cutting through half the squash.

Do you eat the skin on roasted delicata squash?

Yes delicata squash has edible skin. The skin on the squash is also so thin that you’ll barely notice the texture of it once the squash has been roasted. What I mean by this is that cooked delicata squash skin is not tough or chewy. It melts in your mouth like the rest of the squash.

How to Cook Delicata Squash (Easy Roasted Method)

I'll show you how to cook delicata squash into creamy on the inside, golden brown on the outside, crescents of deliciousness. This easy roasted method is my favorite delicata squash recipe for autumn!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 1 lb whole delicata squash * (3/4lb to 2lb is OK as well)
• 2 tsp olive oil
• 1/2 tsp rubbed sage

Instructions

 

• Give the squash a little scrub under cold running water to remove any dirt that remains from it growing on the ground.
• Lay the squash on a cutting board and use a sharp knife to slice off the stem end. Then cut the squash in half lengthwise.

  Use an ice cream scoop or metal spoon to remove the seeds and pulp.
• Now flip over the delicata squash halves so they are skin-side up. Cut them into 1/2 inch crescent-shaped slices.

  Place the squash slices in a large bowl and gently toss them with the olive oil and sage.

  Spread the slices of delicata squash in a single layer on a parchment-lined baking sheet.
• Roast at 400 degrees F for 25 minutes.

  Remove from the oven and use tongs to flip each piece of squash. Then place back in the oven for another 5 minutes.

  Delicata squash is ready when it starts to turn golden brown. It’ll also be fork tender at this point.

Notes

• I’ve used this method to cook delicata squash ranging from 3/4 pound to 1.5 pound so don’t worry if your squash isn’t exactly 1 pound.

Keyword roasted, roasted vegetables, squash

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