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Quick Roasted Delicata Squash

October 9, 2012
by Shannon Hepburn

Quick Roasted Delicata Squash
Delicata is one of my favorites. The flesh is rich, creamy and sweet, they are quick to cook and you don't have to peel them - hooray!
  • 2-4 delicata squash, depending on size
  • 2 tablespoons olive oil
  • salt to taste
  1. Preheat oven to 425.
  2. Wash the delicata before cutting the squash in half lengthwise (you can slice off the top stem first to make this easier). With a spoon scoop out the seeds and compost or discard. If you're feeling particularly industrious you may clean and roast them like you would pumpkin seeds.
  3. Cut each delicata half into ½ inch segments - like little c's or moon shapes. The skin stays on and gives a great "bite" when roasted.
  4. Toss with olive oil & salt and arrange in a single layer on a baking sheet. Try to make sure each of the pieces touch the pan for best browning/caramelizing. If the squash is piled in a heap you'll end up with steamed sqaush rather than roasted squash - still good, but not the same thing.
  5. Cook for about 15 minutes then flip the pieces with a spatula. You're looking for both sides to be nicely browned and tender. Total cooking time about 35 minutes. Season to taste with additional salt.
  6. Serves 2-4 as a side dish