Print Recipe
I’ll be honest – for most of my life, squash felt a little intimidating. I really only knew butternut squash growing up, and even that usually showed up puréed into soup. It wasn’t until a few years ago that I realized just how many types of squash exist – and how easy some of them are to cook. This roasted delicata squash recipe is one of my favorites because it’s simple, buttery, and doesn’t require peeling. If you’re looking for an easy winter squash side dish, this is the perfect place to start.
Fast forward a few years, a few farmers’ market trips, and a lot more time in the kitchen – and wow. Squash is having a moment in my house.
Mashed. Roasted. Puréed. Steamed. Tossed into soups. Folded into pasta. Blended into creamy sauces. Squash can do it all – and delicata squash might just be one of the most approachable places to start.
So … what is delicata squash?
Delicata squash is a small winter squash with creamy yellow skin and green stripes – and here’s the best part: the skin is completely edible. No peeling required. That alone earns it major bonus points in my book.
It has a mild, slightly sweet flavor and a tender texture that becomes almost buttery when roasted. Think cozy, caramelized edges with very little effort.
This simple roasted version is my go-to. It’s easy, unfussy, and lets the squash shine – but it’s also a perfect blank canvas for whatever seasonings you’re in the mood for.
Simple Roasted Delicata Squash
Ingredients
- 2 delicata squash, washed and dried
- 2 tbsp butter unsalted
- 1 tsp salt
- ½ tsp pepper
Instructions
- Adjust oven rack to the lowest position and preheat oven to 425°F.
- Trim both ends off each delicata squash.
- Stand one squash upright on the larger cut side and slice it lengthwise down the center to create two even halves. Repeat with the second squash.
- Use a spoon to scrape out and discard the seeds and fibrous flesh.
- Place all four squash halves cut-side down on a cutting board. Slice each half crosswise into 1-inch-thick pieces.
- Transfer squash slices to a large bowl.
- Add melted butter, salt, and black pepper, and toss until evenly coated. (This is a great place to add additional seasonings if desired.)
- Arrange squash slices on a rimmed baking sheet, spacing them evenly around the perimeter.
- Roast until the bottoms are golden brown, about 12 minutes.
- Flip each slice using tongs and return to the oven.
- Continue roasting until the second side is golden and tender, about 10 more minutes.
- Remove from the oven, transfer to a serving platter, and serve warm.
Notes
- Delicata squash skin is edible - no peeling required.
- Try adding cinnamon, smoked paprika, garlic powder, or Parmesan cheese for flavor variations.
If you’ve ever felt a little unsure about cooking squash, let this roasted delicata squash be your starting point. It’s simple, forgiving, and surprisingly delicious – the kind of side dish that works just as well on a busy weeknight as it does on a holiday table. Play around with the seasonings, make it your own, and don’t be surprised if this easy little squash recipe earns a regular spot in your fall and winter rotation.
