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!
1lbwhole delicata squash *(3/4lb to 2lb is OK as well)
2tspolive oil
1/2tsprubbed 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.
Garlic powder is also delicious with delicata squash. To substitute, use 1/4 teaspoon of garlic powder instead of the sage.