Roasted Delicata Squash

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    Delicata squash is an easy side dish to make and incredibly sweet like candy! If you've never had it before, now is your time to try this unique and delicious squash!

    I recently discovered delicata squash and I cannot believe this squash has been missing from my life.

    I always thought it looked funny and figured that it was just like any other squash (i.e. hard to cut and deseed) so I didn’t bother with it.

    I should have known you should never judge a book by its cover because delicata squash is my favorite squash of all time now.

    The macros on it are AMAZING!

    What does delicata squash taste like?

    I didn’t realize this and it actually surprised me with my first bite but it is SO sweet!

    It’s like eating candy!

    Delicata squash is an easy side dish to make and incredibly sweet like candy! If you've never had it before, now is your time to try this unique and delicious squash!

    How do you prepare the delicata squash?

    I wash the exterior and then cut off the two ends a little to discard.

    Then I cut into rounds with a very sharp knife.

    If you don’t have a sharp knife and you have unsteady hands, I recommend you cutting it lengthwise first then removing the seeds, then flip flesh-side down on the cutting board and cut into half moons.

    Do you need to peel it?

    The beauty of delicata squash is that YOU DON’T NEED TO PEEL IT!!

    That’s what I love so much about it (next to the flavor).

    The skin is thin and roasts up beautifully.

    It’s not bitter nor is it hard to bite through.

    What’s the easiest way to take the seeds out?

    I just take a spoon and go around in a circle on the flesh and all the seeds and strings come out.

    Delicata squash is an easy side dish to make and incredibly sweet like candy! If you've never had it before, now is your time to try this unique and delicious squash!

    How big should I cut the rounds?

    I usually do about 1/2-inch to 1-inch thick. It shrinks a lot in the oven.

    Can you roast the seeds like pumpkin seeds?

    You probably can but I didn’t do it so I don’t know!

    How do you know they’re done cooking?

    When the flesh is soft and fork tender!

    If you love roasting vegetables, here are other roasted vegetable recipes:

    Delicata squash is an easy side dish to make and incredibly sweet like candy! If you've never had it before, now is your time to try this unique and delicious squash! #squash #delicatasquash #squashrecipe #roastedsquash

    Delicata squash is an easy side dish to make and incredibly sweet like candy! If you've never had it before, now is your time to try this unique and delicious squash! #squash #delicatasquash #squashrecipe #roastedsquash
    4.75 from 4 votes
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    Roasted Delicata Squash

    The best way to make and eat delicata squash is to roast it! It tastes just like candy!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Side Dish
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2
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    Ingredients

    • Delicata squash, sliced into rounds or half moons and deseeded
    • 1-2 teaspoons olive oil
    • Salt
    • Trader Joe's onion salt (see note below)

    Instructions

    • Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
    • Place delicata squash onto prepared baking sheet and drizzle olive oil over the slices. Sprinkle salt and onion salt onto the slices. Using your hands, gently rub over the pieces and turn them over and do the same to make sure they're all coated.
    • Roast for 15-20 minutes or until squash has softened. Flip them halfway through for even browning on both sides.

    Notes

    If you don't have Trader Joe's onion salt, you can use garlic powder or onion powder as a substitute.
  • 9 Comments
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    Comments

  • Food, Faith, and Other Fabulous Finds says:

    Ok, It’s been on my try list for a while, but now I’m totally dying to buy myself some delicata and roast it up like this.

    • Julie Wampler says:

      You’ll LOVE it!

  • Elizabeth says:

    Discovered this squash last year and became obsessed!! Found out you can 100% roast up the seeds like pumpkin seeds they are delicious with some salt! Also on extremely lazy days I’ve ever roasted the whole round with seeds and all still in them and it adds a delicious crunch to them! -xx

    • Julie Wampler says:

      what a great idea! i’ll have to try that next time.

  • Charles D. says:

    I once watched a caterer seed a melon and they used an ice cream scoop. Since then it has become my favorite way to seed a melon or a squash.

  • Anne Selleck says:

    Never tried these before. Super easy and delicious!

  • Carol Franzel says:

    I loved this recipe……it was very easy. I was a skeptic on the skin, but pleasantly surprised that it was not chewy or tough. A sprinkle of garlic powder and some salt was all I used (and olive oil). It was delicious! I will make it again. Thanks for the tips!

  • Jacqueline orzell says:

    Love delicata squash and it is my favorite squash too.

  • Nina Eisberg says:

    So I just got these out of the toaster oven and devoured 2 right off the pan! I cut in generous 1/2″ slices, slathered with evoo, garlic salt, onion powder and a pinch of cumin(small squash gave me 6 slices). Someone mentioned how good the seeds were so I left all the membrane and seeds and broiled till browned on both sides. The membrane got real crispy as did some of the seeds and they were the best part!

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