Roasted Delicata Squash

We think roasted delicata squash is fall’s best-kept secret. Unlike its cousins butternut and acorn squashes, delicata squash doesn't need to be peeled. You can slice it, remove the seeds, and put the rings right into the oven.

For this recipe, we kept roasted deliata squash basic by seasoning it with olive oil and salt. Use this recipe as a base to build upon with fun flavor additions like maple syrup, crushed red pepper flakes, cayenne, honey, parsley, garlic, cinnamon, and more.

What Is Delicata Squash?

Nutty, mildly sweet delicata squash is like a mix between acorn squash and butternut squash. It can be used in place of both in most recipes. Its light orange color and starchy goodness make it the perfect addition to fall recipes.

Delicata is in season for a limited time between mid-September and early November, so you have to act fast to snag this delicious veggie.

Can I Eat Delicata Squash Skin?

Unlike other autumnal squash, delicata squash skin tenderizes when cooked, making the skin delicious to eat. Some folks still prefer to peel it, but we suggest giving it a try to see if you enjoy the cooked skin yourself. 

Ingredients for Roasted Delicata Squash

To make sure the flavor of the delicata squash really shines, we keep this ingredient list short and simple.

• Delicata squash: These squash are available for a brief window in the fall, from about September to November. They'll last a few months if stored in a cool, dry spot.
• Oil: We prefer a neutral oil like olive oil, but you can also use canola oil or vegetable oil.
• Salt: Just a bit of salt will balance the squash's natural sweetness.
• Thyme and crushed red pepper: These are optional, but you can use any herbs or spice you want to season the final dish.

How To Make Roasted Delicata Squash

These's no pesky peeling, which makes this squash side faster than most other roasted vegetable dishes. The full recipe is below, but here's a brief recap of how to make perfectly roasted delicata squash.

• Prep the squash: Wash and dry the squash, then cut in half. Scoop out the seeds and any stringy flesh. Then slice the squash into 1/2-inch pieces.
• Toss with oil: Place squash slices in a bowl with oil and salt. Toss to coat, and arrange the squash on a baking sheet lined with parchment paper.
• Roast squash: Roast the delicata squash in a 450°F oven for 12 to 18 minutes, or until the squash are tender.
• Cool and season: Pull the squash from the oven when finished cooking. Let cool slightly, and add any final seasonings before serving.

How To Store Roasted Delicata Squash

Leftover roasted delicata squash can be stored in an airtight container up to three days. Reheat the squash in a microwave or air fryer until warmed through.

Alternatively, chop up any squash and add to a soup or chili. The silky texture will thicken up a soup and add a bit of chew to heartier dishes like chili and stew.

Can You Freeze Delicata Squash?

Yes, you can freeze uncooked delicata squash. Rinse it, remove the seeds, and slice it into 1/2-inch thick slices. Then, lay the slices flat in a single layer on a baking sheet, and freeze until frozen solid. Add them to a zip-top bag. They will stay fresh in the freezer for up to 3 months.

You can also store the cooked squash the same way in the freezer, just be sure to eat it within one month for the best quality.