Roasted Delicata Squash
Ingredients
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- 2 pounds delicata squash – halved lengthwise, seeded, sliced into 0.5-inch crescents (~2 medium delicata squashes)
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
Instructions
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup.
2. Trim the ends from the delicata squash, halve each lengthwise, and scrape out the seeds and strings with a spoon.
3. Place the halves cut side down and slice into 0.5-inch-thick crescents.
4. In a large bowl, toss the squash slices with the extra-virgin olive oil, kosher salt, and black pepper until evenly coated.
5. Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces.
6. Roast for 12–15 minutes until the bottoms are golden.
7. Flip the slices, rotate the pan, and roast 8–12 minutes more, until the squash is tender when pierced and edges are browned.
8. Transfer to a platter and serve hot.
Roasted Delicata Squash is a simple preparation that highlights the squash’s natural sweetness and nutty flavor. The thin, edible skin turns pleasantly chewy while the edges caramelize, creating contrast with the creamy interior. Olive oil, salt, and pepper are all that’s needed to let the vegetable shine as a versatile side.
Delicata is a heritage winter squash that gained popularity in the United States in the early 20th century, then saw a resurgence with modern small-scale farming and farmers’ markets. Its thin skin and smaller size made it a home-cook favorite for quick roasting without peeling. Today, roasting delicata is a seasonal staple in North American kitchens, celebrated for delivering deep flavor with minimal effort.