Easy Roasted Delicata Squash Recipe (2024)

Roasted delicata squash is super easy. Delicata squash is the easiest to prepare from the squash family, since there’s no peeling at all!

Naturally sweet delicata squash is made even more delicious when roasted. Plus, you can switch up the flavors with different spice mixes too. It’s a simple and surprisingly flavorful treat!

My favorite vegetable (technically, a fruit) to eat in the Fall is delicata squash. It’s one of my favorite squashes. We’ll eat it pretty much every day, for as long as it’s available at our local market.

While you can prep delicata squash in different ways, roasting is the easiest and the most flavorful for me. So, let’s talk about how to perfectly roast delicata squash.

What is delicata squash?

Delicata squash is a type of winter squash that becomes widely available in grocery stores in late summer and Fall. It’s an oblong shaped vegetable and has a pale yellow / cream colored skin with green stripes. And they have a bright yellow / orange colored tender flesh that resembles butternut squash.

This Fall staple is also known as peanut squash, Bohemian squash, or sweet potato squash, and it’s part of the same family that includes summer squash varieties like zucchini and winter squashes such as acorn squash and spaghetti squash.

Health benefits

Like pumpkin, delicata squash is also a good source of carotenoids. Which also play a role as antioxidants.

And according to the U.S Department of Agriculture FoodData Central, organic delicata squash is a rich source of fiber and potassium (in addition to carbohydrates), which is beneficial for your heart health and blood pressure, and reduces risk of obesity and diabetes.

And it’s also high in vitamin C (comparable to acorn squash, but less than that of butternut squash).

So, it’s not only delicious, but plenty nutritious too.

What does delicata squash taste like?

It tastes sort of like a cross between butternut squash and sweet potato with a lovely rich, nutty, sweet flavor!

How to choose delicata squash at the store

Look for delicata squash that has yellow skin, and yellow / orange ridges. Having said that, I have also cooked delicata squash that is yellow with some green ridges. You want to avoid ones that are mostly green.

The squash must be firm at the stem ends. They shouldn’t feel soft to the touch, or have any bruises or mold (obviously!). They sometimes have little patches (woody patches) and that is OK.

Fun fact: Here in Ottawa, delicata squash is sold as sweet potato squash at the local grocery store. Which is not surprising because it’s just so sweet and delicious!

How to store delicata squash

You can apparently store whole delicata squash (that has not been cut) in a cool, dark, dry place for 2-3 months, although personally the longest I’ve kept whole delicata squash was 2 weeks. You don’t have refrigerate it.

Once cut or cooked, you can place it in an airtight container and store it in the fridge for 3-4 days, or in the freezer for up to 3 months.

How to prepare delicata squash for roasting

NO peeling needed! How about that? The thin skin of delicata squash is completely edible!

Wash and dry your delicata squash to remove any dirt on the skin. Then you can prep the delicata squash to be roasted. You can cut it into either rings or halves (semicircles). You can also roast it by cutting the whole squash in half.

Roasted delicata squash halves

To cut half rings or semicircles, I prefer to first cut a little off the stem end to remove the hard stem.

Then I stand the delicata squash on the flat end (where the stem was cut off), and slice lengthwise through the middle to get two delicata squash “boats”.

Using a teaspoon, scrape out all the seeds and fiber from the middle of the two squash halves.

Lay each half on its flat side, and cut slices that are evenly thick. I usually like to cut slices that are about 3/4 – 1 inch thick. I also cut it thinner sometimes, about 1/2 inch slices. The cook time will vary depending on the thickness.

Roasted delicata squash rings

I trim the stem end here as well. This is because the stem is too hard. However, I try to slice off as little as possible from the stem end when cutting rings.

Next, I lay the squash on its side and cut rings that have an even thickness. Just like with the semicircles, I prefer 3/4 – 1 inch thick rings. I LOVE eating these delicata squash rings as a snack, and prefer to keep them at about 3/4 inch thick. But you can make thinner rings too.

Just make sure each slice is as even as possible, so that they roast evenly.

Next, you need to scrape out the seeds in the middle. To do this, you can either take each slice and scrape out the seeds with a spoon. Or you can use a long spoon to reach inside and scrape out all the seeds at once, after trimming off the stem end at the beginning to expose the center.

Roasted delicata squash boats

To make roasted delicata squash boats, simply slice the squash lengthwise and scrape out the seeds.

You can roast the halves as they are, or fill and roast for roasted stuffed delicata squash!

How to roast delicata squash

• Once you’ve cut the delicata squash into rings or semicircles, it’s time to add all of the flavor.
• First, preheat the oven to 400 F / 205 C. Line a baking tray with parchment paper or foil (I prefer non-stick foil). Set aside.
• I prefer to place the cut delicata squash in a large bowl. Then I add all the seasoning and spice mixes, and toss the squash so that it’s well coated. Next, I drizzle some oil (you can use melted butter or lard instead for added flavor), and toss again until everything is coated in the spices and the oil.
• Spread the delicata squash on the baking tray in a single layer, and bake in the preheated oven for about 15 – 20 minutes per side. It’s important not to overcrowd the pan, otherwise the slices may not roast evenly.
• I LOVE it when the delicata squash is caramelized a little, so I roast it for about 20 minute per side. Otherwise, you can go for 15 minutes per side.
• The delicata squash is ready when it’s soft and fork tender (or leave it a little longer if you want that delicious Maillard reaction).

Different spice mixes you can use

The simplest seasoning is salt and pepper. But if you’d like to jazz it up further, check out these other flavor combinations below (add salt to all of these combinations).

• Pepper and cinnamon (or omit the pepper for a non-spicy version)
• Garlic, herbs (thyme, rosemary etc.)
• Onion, sage
• Garlic, chili
• Curry powder (for a curried roasted delicata squash)
• Cajun spice
• Fajita spice

Roasted delicata squash is deliciously sweet to begin with, so you’ll never be disappointed with any of these flavor combos!

And with all of these options, you’ll always have a variety of ways to enjoy the best delicata squash for your meals! And it’s a great addition to your Thanksgiving spread too.

What to do with the seeds

Don’t discard the seeds.

• Cut the squash in half and use your hands to remove all the seeds into a large bowl of water. Make sure to remove as much of the fleshy, stringy pulp from the seeds as you can. Give another rinse if needed to remove any flesh attached to the seeds.
• Pat the seeds dry with a clean paper towel or let them air dry for a few hours.
• In a separate bowl, toss the dried seeds in some olive oil to lightly coat them and season them with some salt and pepper, or any other type of seasoning you like.
• Evenly spread them out on a sheet pan and roast in a 325 F oven for about 20 minutes (tossing them once half way through) until the seeds are a light golden brown around the edges and are crisp in texture.
• Remove from the oven and let them cool for several minutes.

Serving suggestions

You can enjoy this easy roasted delicata squash in so many different ways.

1. As a snack – this is my favorite way! Roasting it with some maple syrup or brown sugar, and olive oil makes for a delicious, crispy, fleshy snack! Serve with some goat cheese and toasted nuts for a uniquely flavorful appetizer.

2. As a side – Check out this recipe for sweet roasted delicata squash with bacon and pesto. It’s the perfect side dish for breakfast and brunch, or as a last-minute side dish for a main meal.

3. Soup – Roasted delicata squash lends itself perfectly to a creamy soup. Just remember to remove the skin first, and blend it with some coconut cream and/or broth, and any additions and seasoning of your choice.

4. Salad – Just like roasted pumpkin, butternut squash or sweet potatoes, you can easily add roasted delicata squash to your salad. I love eating it with the skin, but you can remove the skin before roasting if you prefer.