Roasted delicata squash is such a simple, delicious side for any meal. Roasting results in slices of squash that are crispy on the outside and wonderfully creamy on the inside.
You will find this winter squash alongside the more widely known butternut and acorn squash in the grocery store. They are bright yellow with green and yellow stripes and shaped like a football. They have a thin skin that, unlike most squash, is edible.
I was thinking how since pretty much any vegetable is terrific when roasted, it makes perfect sense that a roasted squash would turn out delicious. But squash is actually a fruit as it grows on a vine.
Delicata Squash: Select a firm squash that feels heavy for its size free of any brown or discolored spots.
Black Pepper & Salt: All you need for perfectly flavored roasted squash is a little salt and pepper.
Olive Oil: I always use olive oil for roasting.
Preheat the oven. Wash and dry the outside of the squash. Unlike many squash varieties, the tender skin of a delicata squash is edible. So it is important to wash the outside of the squash.
Side note: I personally like the chewy texture of the skin and happily eat it. Hubby found he didn’t care for the texture and elected to separate the skin from the inner flesh. Personal preference.
The photo below represents the hard way to slice a delicata squash. Who wants to separate seeds and pulp from each individual slice? Nobody, because it’s a pain.
Instead, slice the squash in half, then scoop the seeds and pulp out of each half. Not only is it easier to remove the seeds, but you will also have a nice, solid surface to slice instead of fighting with a roly-poly squash.
After the seeds and pulp are removed from both halves, flip the squash, so the cut ends are down on the cutting board. Slice each half into approximately 1/2-inch thick slices. Try to get the slices relatively uniform in size, so they roast evenly. Transfer to a sheet pan, sprinkle with salt and pepper, and drizzle with olive oil. Using a utensil or your hands, toss the squash to evenly coat the squash with spices and oil. Arrange the sliced squash in a single layer on the pan.
Roast for 15 minutes, flip each piece and roast for another 10 minutes.
Serve and serve your roasted delicata squash immediately. I have been known to eat a slice or two right off the sheet pan!
You can also try roasted acorn squash for another easy, delicious side dish.
Roasted Delicata Squash
- 1 medium delicata squash washed, seeds removed, and sliced into 1/4 inch slices
- ½ tsp black pepper freshly ground
- ½ tsp salt
- 1 Tbsp olive oil
- Preheat oven to 425° F. Lightly spray a large sheet pan and set aside.
- Wash and dry a delicata squash and place a cutting board. Using a sharp knife, slice the squash into 1/2-inch slices. Remove the seeds.
- Place the sliced squash on the sheet pan. Sprinkle with pepper and salt. Drizzle with olive oil and toss to combine. Arrange the squash in a single layer on the sheet pan.
- Roast for 15 minutes. Pull from the oven and turn over the squash pieces. Return to the oven and roast an additional 10 minutes until squash is crispy on the outside and fork tender.
- Serve immediately.