Roasted delicata squash is the easiest and tastiest way to cook this fall vegetable. First of all, they require very little prep work - no peeling and no dicing. In addition, roasting is fairly hands-off but it also caramelizes the sweet, nutty flesh and softens the skin to a tender texture.
There are a few tricks for great roasted delicata squash:
- A hot oven at 425°F / 218°C
- Use butter instead of oil (it soaks in better)
- Cut thick slices (¾" - 1") and don't crowd the pan or they will steam
- Flip the squash half way through to caramelize both sides
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Recipe
Ingredients
- 2 delicata squash
- 2 tablespoon butter melted
- 1 teaspoon kosher salt
- ½ teaspoon black pepper or ¼ teaspoon cayenne or aleppo pepper
Instructions
PREPARE SQUASH
- Preheat oven to 425℉ and move a baking rack to the bottom ⅓ of the oven (the bottom heating element helps caramelize the squash through the hot pan).
- Cut the squash: cut the top and bottom ends off, then slice it lengthwise to make 2 open boats. Scoop out the seeds (save them for roasting!) Then cut those into ¾ -1" thick half-moon slices. (Less than ¾" will likely cook too fast before the flesh caramelizes).2 delicata squash
- Melt the butter and toss with squash in a large bowl. Try to make sure the skin gets a nice coating of butter to help it soften and not dry out. Sprinkle with salt and pepper.2 tablespoon butter, 1 teaspoon kosher salt, ½ teaspoon black pepper
ROAST
- Arrange squash slices on a large baking sheet with space between them. (Too crowded and they will steam). Roast for 8 minutes then check for the level of caramelization on the underside. If they look done, flip each squash slice. If not, cook for another 2-5 minutes. My oven cooks them in 10 minutes.
- Once flipped, rotate the pan and roast for the same amount of time as the first side, minus 3 minutes. The pan is hotter and the 2nd side will cook faster than the first side. (For example, if the first side browned nicely in 10 minutes, cook them for another 7-8 on the other side).
Notes
Nutrition
Selecting delicata squash
Delicata squash have a somewhat short season for a winter squash. When they become available in early fall, I use them almost weekly. Choose delicatas that have dark green stripes (and some orange stripes are ok). A yellower skin with orange stripes is a sign it was picked too early.
Other uses for roasted delicata squash
This recipe makes a great side dish on its own, but I often make a large batch to use roasted delicata squash in other recipes:
- Add it to a kale salad while it is still warm (the heat will help soften the kale)
- Add it cold to an arugula salad
- Use in a soup (including the skin)
- Chop it up then add to a hot pasta
- Toss into a cold, fall-themed pasta salad
You can also roast the seeds. Each delicata squash has about ¼ cup of seeds, perfect for a single serving snack full of fiber! Learn how to make roasted squash seeds in the oven, with six different flavor options to choose from.
Lastly, consider topping your roasted delicata with fried sage. The flavor mellows out when fried and is addictive on any roasted fall and winter vegetable.
Eating the skin
The skin of delicata squash is edible. While all winter squash skin is also technically edible, they are too thick to enjoy or become brittle and unappetizing.
I know this because I've tried them all, several times. Many people claim acorn squash skin is edible, but I find it chewy and unpleasant. Same with honeynut squash skin.
But I promise that delicata squash skin roasts up tender and tasty. If it doesn't turn out this way, the squash could have been over or under-ripe or maybe it didn't get coated with enough oil or butter.
If this happens to you, try it again! If you still run into trouble, leave a comment and maybe we can figure it out together.
Oil vs butter
Roasting delicata squash with butter results in a nuttier flavor and a barely noticeable creamier texture. But the real difference was that the slices were decadent without being greasy. As the slices cooled, the butter absorbed into the flesh too.
When I used olive oil, the delicata slices were a bit oily, which remained that way as they cooled. The skin was maybe the slightest bit less tender, but admittedly difficult to notice.
Different fats were also tested over at Serious Eats, who also concluded that butter was the best option: "I tossed separate batches of delicata squash slices in canola oil, olive oil, refined coconut oil (melted), and melted butter before roasting them off. All of these iterations browned, but the flavor differences were remarkable."
Cooking time
The cooking time can vary dramatically for a recipe like this that aims to caramelize the squash without burning it. A lot of factors come into play:
- Actual oven temperature
- Heat intensity from electric vs a gas flame on the bottom
- Material and thickness of your roasting pan
Because of this, it's very important to check on your squash early! Set a timer for 8 minutes, especially if your oven tends to run hot. Lift a couple slices off the pan and check on their browning - look at one near the perimeter and another in the center. Continue to cook until the one side is perfect!
Once you flip them, be sure to cook for less time than the first side. The pan is already hotter so they will start to caramelize quicker.
If your pan ends up heating unevenly in the center vs the edges, try putting the squash on the edges only and leaving the center open. The USA Pans I use seem to cook evenly - it's the pan I used in the main photo for this recipe (see a list of USA pans on Amazon, which I get a small commission from if you purchase one).
You can also try using a cast iron skillet if you are only using just one delicata. The thickness will increase the time it takes to caramelize the first side and dramatically decrease the time it takes on the second side.
Don't use parchment paper or tin foil
It's tempting to use parchment paper or tin foil for easy cleanup. However, both of those prevent browning and your roasted delicata squash won't caramelize well.
More recipes & resources
The roasted delicata squash recipe I published highlights the flavor of the squash itself. It lets you enjoy the flavor for what it is.
Once you know the flavor profile, it's fun to experiment with complimentary spices or add sugars for an intense caramel flavor. Here are some other roasted delicata squash recipes you might enjoy:
- Brown sugar delicata squash recipe from Dinner at the Zoo
- Parmesan crusted delicata squash recipe from Kale Junkie
- Roasted delicata squash with chilies, lime, and cilantro from Alexandra's Kitchen
Porkchop says
I made this recipe and absolutely loved it.So I went out and bought the squash again. I searched high and low for this recipe.So happy I found it again.I am going to print it out. Thank you so much for sharing this delicious recipe
Veronica T says
Glad you enjoyed it! In the recipe card, there's an option near the top to email (or even text if you are on mobile) the recipe to yourself so you can find it again 🙂