Renee's Kitchen Adventures

Tuesday, November 13, 2012

Roasted Delicata Squash

Delicata Squash, have you tried it yet?

Delicata squash is a winter squash with distinctive longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh.  It has a mild flavor, similar to butternut squash, but not quite as sweet.  And the best part... you can eat the skin!  That's right, no need to peel!

 I was so surprised to see this squash make an appearance at my grocery store, I knew I had to try it! 

To prepare, you wash the exterior of the squash well.  Slice off the stem end and the bottom end and cut lengthwise.  Once the pulp is exposed, you can scrape out the seeds and the pulp until you are left with only the flesh and the skin of the squash.  ( You can also roast the seeds just like pumpkin seeds, if you desire.)

Then you simply cut it into half-moons and you are ready to roast!  Roasting brings out the sweetness of the squash as well as a good amount of flavor.

I chose to coat the delicata squash in some brown sugar, cayenne, salt and olive oil.  I lined my baking sheet with a silpat and roasted the squash, flesh side down,  for about 25 minutes at 425 degrees F, turning over the pieces half way through. 

The result?

Soft, slightly sweet, slightly spicy fall harvest goodness!

Roasted delicata squash is so colorful and delicious!  If you enjoy other winter squashes such as butternut, pumpkin or acorn, you will love this squash.

Wouldn't this side dish would make a wonderful addition to your Thanksgiving table?

Roasted Delicata Squash

Servings - 4   Serving size - 1 cup   Points Plus per Serving - 2 Points+
Calories - 82.8   Total Fat - 3.4g,   Carb. - 13.9g,   Protein - 1.3g,   Fiber - 4g

4 cups, cleaned and cut delicata squash ( about 2 medium sized squash)
1 TBS brown sugar
salt and pepper, to taste
cayenne, to taste
1 TBS extra virgin olive oil

1. Heat oven to 425 degrees F.  Line baking sheet with silpat or parchment to prevent squash from sticking to the pan.  

2. Combine squash pieces, brown sugar, salt, pepper, cayenne pepper and olive oil in large bowl.  

3. Arrange squash, cut side down on prepared baking sheet.  Don't over crowd.  

4. Roast in oven for 20 -25 minutes, turning to other cut side half way through.  Squash is done when flesh is soft but still holding together.  

 I really love to try new fruits and vegetables, and this squash was new to me.  My whole family really enjoyed this as a side dish to pork chops.  I love that I didn't have to peel it.  I like butternut squash, but peeling it, not so much.  And 4g of fiber per serving is great!! 

How about you?  Do you like trying out new produce?  I always feel you never know if you will like it until you give it try, and thanks to the internet, it's easy to research ways to cook and eat what you have found!  



  1. I've never had this type of squash myself! I do love all other squash that I have tried so I have no doubt this is delicious.

    I love roasting squash :)

  2. I adore trying new squash varieties!! So so yummy! This looks like a perfect dish

  3. So you can eat the skin after you roast it?? I am going to have to look for that one - my SIL would love it!

    1. yes, the skin is edible. It cooks pretty tender, and doesn't have any off flavor to it. I have to admit, it felt weird eating it...but it was good!

  4. That would make a great dish for Thanksgiving. It's so colorful and pretty too. I like that you add the hint of cayenne to the recipe. I haven't seen these at the local grocery but, I'll have to check the fruit market!

  5. How timely is this? I JUST bought a delicata squash and needed some inspiration to cook it. Thanks Renee, hope all is well in your neck of the woods.

    1. lol...timing indeed! Love how that works out! Enjoy Roz!

  6. I've never tried this type of squash nor have I ever tried eating a squash with the peel. I do love most types of squash, so I think I will try this and see how it turns out.


    1. would like this squash. I hope you can find it. :)

  7. Another squash to add to my "to try" list. I love winter sqaush and use it as my starch in place of rice or potatoes. Not having to peel it is an added bonus.

  8. I love trying new produce! My Dad had one of these but didn't know what they were called. He offered it to me and told me they were really good but I felt bad taking his last one so I didn't. Now I wished I had! I've never had one before. I will have to keep an eye out. Love how you made it sweet and hot. :)

  9. I made this and ate almost an entire squash! I used Tony Chachere's instead of cayenne and it was very good. I only had some broccoli besides this squash but it was a very filling meal. Thanks for the recipe, I don't think I would have tried this without it!

    1. Thanks for coming back and reviewing it! I am going to have to try it with Tony Chachere's next time. Sounds wonderful!


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