Delicata's the Ryan Gosling of the winter squash family. It's hip, it's smooth and oh-so-cute! You can bake them, you can steam them, you can even stuff them...or my personal favorite- you can roast them. The best part is there's no peeling necessary, the skin's edible. Just slice the squash up into rounds, pop out the seeds and guts, season and throw the squash into the oven. In just 25 minutes, you'll have a plateful of delicious squash with a buttery texture that tastes just like a mild sweet potato (but much healthier). Packed full of dietary fiber and beta carotene, it's a great addition to your seasonal veggie line-up or as a side dish for Thanksgiving.

Roasted Delicata Squash
(Feeds 2-3 people as a side)


2 delicata squash, washed and scrubbed

2-3 tablespoons olive oil

sea salt


1. Preheat oven to 425 degrees.

2. Slice squash. Then pop out the seeds and squash goo in the center. You'll have small rounds of squash.

3. Place squash in a single layer on a rimmed baking sheet. Drizzle olive oil on. Toss with your hands and make sure pieces are evenly coated.

4. Season lightly with salt. Roast until tender (approx. 25 minutes, flipping the squash over halfway through the cooking time).

5. Remove from oven. Season with salt (to taste) and serve while it's still hot.

3 Responses
  1. guavarose Says:

    I've never tried delicata squash before. Looks tasty, and I love the flower shape. Ryan Gosling huh, well I'll be heading off to hunt down some delicata squash.

  2. Anonymous Says:

    Ally thanks. I've never tried that type of squash, but I will now pick it up on my next shopping trip.


  3. Ally Says:

    Hope you guys like it! I love that you don't have to peel it. Peeling is what usually turns me off from cooking with butternut squash.

    The delicata has a soft sweet potato flavor that meshes well with a hint of salt...I could see maybe cooking this with some brown sugar as well.

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