What is Delicata Squash?

Delicata squash is a smaller, lightweight squash among the hard squash varieties. I see it pop up in some grocery stores in the fall (particularly Trader Joe's).

Like I mentioned earlier, you don't have to peel it (Bonus! Peeling squash isn't fun. Ugh.) and it's relatively easy to slice in half (unlike its butternut cousin). It has a sweet, nutty flavor that intensifies after roasting.

What you'll need to Roast Delicata Squash

I like to keep it simple, but feel free to use my recipe as a jumping off point to flavor this how you like! Here's what you need:

• Delicata squash
• Salt & pepper
• Or some garlic salt if you're feeling frisky (I really love Trader Joe's garlic salt grinder here.)
• If you're looking to spice things up, try my Sriracha Powder.
• A sharp knife. This makes prepping veg eons more enjoyable.

How to prepare Delicata Squash

Since slicing very firm things is safer when you have a sturdy base I create one by cutting off the stem end of the squash.

1. Cut off the stem end, then flip it the other way and slice it in half starting at the opposite end, like in the photo above.
2. Scoop out all of the seeds and membranes. (Psst.. You can season and roast these seeds just like you would pumpkin seeds!)

How to Make Roasted Delicata Squash

You can for sure roast this whole! Just put it cut-side down on a sheet pan or in a baking dish with a little oil and roast until soft. For this recipe we're capitalizing on those crispy edges and caramelization. So do this instead:

1. Turn each squash half on its side and slice it very thinly. Aim for ⅛" cuts and try to keep them as evenly sliced as you can.
2. Divide the slices between two parchment lined baking sheets.
3. Drizzle some oil over them and sprinkle with salt, pepper, and whatever else you like. I used my Trader Joe's Garlic Salt Grinder for this.
4. Roast in a 425F oven for about 25 minutes, rotating the pans halfway through and flipping them around a few times.

What to Serve with Delicata Squash Roasted

I had Thanksgiving in mind when I put this recipe together (simple and easy!) but you can easily add this to a number of fall/winter meals. Here are a few suggestions:

• Grain Bowls: Buddha Bowl
• Grilled/Smoked Chicken: Grilled Balsamic Chicken, Chicken Breast on Pellet Smoker, Chicken with Garlic Sauce, Smoked Chicken Recipe.
• Beef: Roast in Instant Pot, Burgers on Smoker, Sloppy Joes
• Pork: Instant Pot Ribs, Instant Pot Pulled Pork

Storing and Reheating Roasted Delicata

I highly recommend eating this right after it comes out of the oven. If you happen to have some leftovers, store it in an airtight container in the fridge for up to days.

For reheating, I highly recommend tossing them into the oven, toaster oven, air fryer, or a skillet to regain those crisp edges.

More Easy Vegetable Side Dish Recipes on Perry's Plate

If you like this recipe, try one of my other single-vegetable side dishes!

Best Sweet Potato Fries

Oven Roasted Mushrooms

Sautéed Green Beans

Green Beans Recipe with Bacon

Cauliflower Puree Recipe

Cucumbers in Vinegar

Roasted Brussel Sprouts

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Delicata

Yield: 6 sides

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

My favorite part about delicata squash? NO PEELING NECESSARY! In fact, that bumpy exterior turns into delightfully crispy edges after a trip in the oven. Roasted delicata squash will become your new favorite vegetable side dish!

Print

Ingredients

• 1 delicata squash
• 4 Tablespoons avocado oil or another heat-safe oil for roasting
• Sea salt and black pepper

Instructions

1. Preheat your oven to 425F. Line two large sheet pans with parchment paper or spray some nonstick spray on them.
2. Cut the stem end off of the squash. Place that now flattened end of the squash on your cutting board and slice the whole thing in half starting at the other end. You could lay it sideways, but I find it easier to cut if there's a stable, flat base against the cutting board. (See photos in post.)
3. Use a big sturdy spoon to scoop out all the seeds and memberanes. Discard those.
4. Place each squash half cut-side down on the cutting board and slice into very thin pieces. ⅛" in slices if you can. The important thing is to cut them evenly so you don't have overcooked/undercooked pieces on the same pan. You could also use a mandoline slider if you have one. Just use a medium thickness setting.
5. Divide the squash between the two pans. Drizzle 2 Tablespoons of oil over each pan and sprinkle with a couple of 3-finger pinches of sea salt (about ⅛ tsp) and a sprinkling of black pepper.
6. Roast the squash for 25 minutes, rotating the pans halfway through and flipping them around a couple of times. They're finished when many of them have turned golden brown at least on one side.
7. Remove them from the oven and let them cool for a few minutes on the sheet pan before transferring to a serving dish. Or eat them right off the pan.

Notes

I really love Trader Joe's garlic salt grinder on this. You could also use a little garlic salt or all-purpose salt-free seasoning (in addition to the salt in the recipe) if you're wanting to season them more.

Nutrition Information

Yield 6 Serving Size ⅙
Amount Per Serving Calories 114Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 50mgCarbohydrates 3gFiber 1gSugar 1gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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