Roasted Delicata Squash

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Delicata squash are much smaller than most winter squash, but big flavor in your belly. Plus they’re easier to clean, cut, and cook, making them any winter squash lover’s dream.

Roasted Delicata Squash

Rinse delicata squash skin, cut in half, and scoop out the seeds

Roasted Delicata Squash

Cut delicata squash into half moon wedges

Roasted Delicata Squash

sprinkle uncooked squash with salt and 1-2 TB olive oil and bake 425 degrees about 20 minutes

Roasted Delicata Squash

squash is done when soft and slightly caramelized

Roasted Delicata Squash
Author: 
Recipe type: Delicata Squash
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Delicata squash are much smaller than most winter squash, but big flavor in your belly. Plus they're easier to clean, cut, and cook, making them any winter squash lover’s dream.
Ingredients
  • 2-4 delicata squash, depending on size (~1.5 lbs)
  • 2 tbsp olive oil
  • salt to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
  3. With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into ½ inch segments, creating moon-shaped pieces that have slight bumps around the curve.
  4. Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.
  5. Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
  6. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
  7. Serve as a side dish with the rest of your dinner.

 

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