Oct 03 2011
Better Than Butternut: Roasted Delicata Squash Recipe
Roasted Delicata Squash
I have a confession to make: I should have posted this recipe a long time ago.
It has been over a year since I discovered delicata squash, and I instantly fell in love. But let me start at the beginning.
Like most people, I hadn’t heard of delicata squash before, but was a big fan of butternut. Butternut squash tastes rich and sweet, and has a wonderful texture. It’s also very filling, and is a fantastic substitute for more starchy carbohydrates.
But anyone who has tried to cook with butternut squash knows it isn’t easy to work with. Butternut squash are huge, have a tough outer skin and take longer than most vegetables to cook through.
Lazy people don’t cook butternut squash. And I came to accept the fact that I am one of those people.
But last winter everything changed. Somewhere around the blogosphere I heard that not all winter squash require peeling. To me the difficult (and sometimes painful) peeling is the hardest part of cooking winter squash, so I was instantly intrigued about the possibility of alternatives.
I was delighted to learn the beautiful green Japanese “pumpkin” kabocha squash don’t require peeling (woohoo!). I also discovered delicata.
Delicata Squash
Delicata are much smaller than most winter squash, making them substantially easier to get home from the market and more amenable to the needs of a small household. More important, delicata squash are a cinch to clean, cut and cook, making them any winter squash lover’s dream.
Did I mention their flavor is even richer and their texture more creamy than butternut?
I prefer to roast my delicata squash in a metal pan, allowing the outer edges to brown and caramelize. While a Pyrex or ceramic pan will also work, I’ve found that I get better browning when I use metal to cook in. Foil will likely give you the same effect, but I haven’t tried.
The caramelization creates an almost sweet potato like flavor. Fans call the recipe my “squash fries,” even though they are baked in the oven. Needless to say I make this recipe all the time.
Roasted Delicata Squash Recipe
Serves 2-4 as a side dish
Ingredients:
- 2-4 delicata squash, depending on size (~1.5 lbs)
- 2 tbsp olive oil
- salt to taste
Preheat oven to 425 degrees.
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.
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 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
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.
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.
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.
Serve as a side dish with the rest of your dinner.
Originally posted March 7, 2011, but since this is a fall recipe and delicata are now reappearing at the farmers market I thought I should repost it.
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Tags: delicata squash, roasted vegetables
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This looks so yummy.
Instead of trying to grow butternut squash anymore in our short season climate, I now just buy it frozen. Out food co-op has it, sustainably grown just a few hours from our house. It’s a way to get the great nutrition butternut squash offers, without all of the hassle. I spend my time growing things that are easier.
We don’t have Delicata Squash in NC area, I will try this recipe with the squash available here. Easy to make for beginners like me. Thanks.
Chris,
I live in Raleigh and just got delicata in my latest Papa Spuds order. So it is around!
If you live near an Ingle’s Markets, they have them.
Beautiful website, Darya! I just discovered you today when I looked up coconut palm sugar. I look forward to reading more from you.
Roasted squash is wonderful and delicata are some of the best. I’ve been brave in tackling (by that I mean cutting and peeling and seeding and cutting in smallish chunks) some huge butternut squashes lately and roasting them with a hunk (maybe two by two inches) of suet. That’s right, one of the most saturated fats one can eat, but what most people don’t realize is that it is very healthful, especially when from grass fed (and finished) beef. Squash is divine cooked this way, as are potatoes, or any vegetable, I would guess. I am not fat. I have had my weight issues, but have been thin for ten years. I also exercise a lot. I am also 60 years old. Nothing wrong with olive oil! It’s just a nice change to use other fats sometimes, like duck fat, coconut oil, even lard, which I’ve yet to find a good source of, but I do save the fat off roasted pork sometimes. Anyway, try adding some freshly ground pepper and some herbs to the mix (fresh or dried). Really good!
Thx for writing Cathryn, I totally agree with you about fat. We work to fight the fat phobia up in here
This particular recipe seems particularly finicky with oil though, it easily becomes mushy and slimy. I choose my fats based on culinary decisions, not health ones.
I just made this and BOY did I enjoy it! It is so creamy and delicious!!!!!
Haha, that was fast. Awesome!!
I love my butternut squash. I’ve gotten so used to cutting one up, I don’t think about it. I cut the squash in two width-wise, put plastic wrap on the cut side and refrigerate for another meal. Meanwhile I cut the skin off and cube the meat of the half I’m cooking. Then put olive oil, seasoning and squash cubes in a zip-loc bag and shake it up to coat. Next, layer the squash on a tray and bake at 325 degrees in the toaster oven. Takes about 30 minutes to cook… and yummmmmm! BTW I use a toaster oven for most of my baking/roasting. I will look for the Delicata when I shop this week.
I love roasted squash, especially delicata squash! I’ll have to pick one up soon.
Hi! I was just looking for a recipe for Delicata squash (I bought my first one today!) and found your site–thanks for the ideas! Yours looks great. Also, I am a BIG fan of butternut and kabocha squashes, and I eat the skin on both of them! I’ve found that roasting butternut squash in the oven until it’s tender leaves the skin easily edible, not to mention delicious. If you have a chance, try the skin! Perfectly delectable, and SO much easier than peeling!
I’m guessing this would also make a fantastic soup…
Excellent recipe! Thanks for sharing it. So simple yet so darn good!
Glad you liked it!
We made our regular trip to the farmer’s market today and my 8 year old daughter asked if we had bought sweet potatoes yet. The vendor heard her and promptly asked if she liked sweet potatoes. He grabbed a squash from his bin, handed it to us and said (to her) “Have your parents cook this. It’s a sweet potato squash.” I have since come to find that it is also known as delicata squash (then I found your post!) Looking forward to trying your recipe!
I’m so excited for you! Delicata squash are amazing, I convinced my entire farmers market class to get them today
Do I understand correctly that you are able to each the skin on the squash with this technique/recipe? I have to admit, that I’ve never eaten skin on squash, and I hate the strings that are on acorn squash and others.
Thanks!
Yes, the skin on delicata is very thin and easy to eat. No peeling necessary
I just bought my first delicata squash at the Jack London Square farmers market this weekend. I went on to your site to look up the recipe, and you had just reposted it. How serendipitous!
Awesome, enjoy!
I also just had delicata squash for the first time this weekend and I LOVED it! Great post.
This is one of my favorite “new” foods – thanks for introducing us! We have a batch in the oven right now.
Nice! So glad you like it. Always a crowd pleaser in my house
I have never had delicata squash and never had the erdge to try but after reading your post and this recipe I had to try it. I absolutely loved it. I only used 1- 1.5 lb squash as a side dish for my husband and I and it was plenty. It is such an easy, super delicious, healthy recipe. I passed it on to all my coworks as well as many other recipes you posted.
This looks great! I’ve never tried (heard of) delicata squash, but love just about every other variety I can get my hands on. I’ll be looking out for this the next time I visit the grocery store. Thanks!
All I can say is – WOW!
What a great squash and what a terrific recipe. The squash went perfectly with my roasted chicken and fried cabbage.
I love all veggies but one…can’t stand brussel sprouts…no way no how.
But…any kind of squash keeps me happy.
Haha, I just finished a big plate of brussels sprouts with my roasted chicken, which was always my most hated of vegetables. Just in case you’re curious about how I got over it, check out this post:
Hate brussels sprouts? So did I
Excellent!! We’ve been getting delicata squash the past few weeks with our CSA and I just kept staring at them in puzzlement. Did a Google search on them and landed here! Will be back again! Thanks for the recipe.
Me too! We have a whole pile of delicatas. I just tried this recipe and it is incredible! By the weeks end I think this pile of delicatas will be but a memory.
Peel squash? I’ve been cooking all squash for many years and never peel it…I eat it! It’s good, crispy.
Just tried the Delicata and loved it…there is also a delicious squash called Sweet Dumpling, but I don’t see it much.
We have organic vegetables delivered since we live in Watts and we got several delicata today. Thanks for recipe…I’m trying it tonight!
I’m excited for you!
This was delicious. Here in Oregon Delicata is quite common. I have been cooking it for years, but not like this. The caramelization made it quite wonderful skin and all. I will serve this again for sure.
Awesome, glad I could improve on and old favorite. This is the only way I know how to make it ;p
Planning to pick this up at the market today.
I just had a salad at a restaurant that had roasted delicata on top – it was delicious and a great use if there are any leftovers!
Woohoo! Enjoy it. I always have tons of leftovers. It’s quite filling.
We just had roasted delicata halves last night stuffed with wild rice, chanterelle mushrooms, shallots, and cubes of paneer cheese, topped with au gratin and run briefly under the broiler to finish. Fantastic– I’m buying about ten or twelve more pounds of ‘em today for use over the next few months.
Oops, forgot that there were chunks of sweet red pepper in the stuffing mix as well
My boyfriend and I have had this twice already within the last few days. I got the delicata squash in my organic food delivery and wasn’t sure what to do with them, lol. Love it!
Awesome, we eat it like fiends in this house
You eat friends at your house? lol
heheh Joyce, I think she is saying FIends not FRiends. lol!
These are also good with a little drizzle of maple syrup after roasting them in the usual way.
This is so good! I also got delicata in my CSA box too, and wondered what to do with it. I just made it a few minutes ago and I am eating it now. Wish I had more.
I have been walking right past these babies … next trip to the market I will be sure to try them out! I am a sweet potato fan, so I know I will love these! Does anyone know the nutritional differences between the sweet potatoes, and the squash? How about the calories?
nutritiondata.com
Just had delicata squash delivered in my first produce box. I’ve never heard of it before yet alone tried it. Thank you for the delicious recipe. My 5 year old daughter said “It tastes like candy!”
I discovered delicata about 6 yrs ago when my husband developed a corn sensitivity and wanted something with a similar taste. Although it doesn’t really “taste like” corn, it definitely satisfied the craving. I made creamy buckwheat grits topped with roasted delicata squash and drizzled with butter. Delicious! I love the taste of delicata and prefer not to sweeten it up any. I just put some in the oven to roast… waiting… not so patiently.
Love delicata squash! Have you tried sweet dumpling? They’re also dense and taste like sweet potatoes, and they’re the perfect size for single servings.
Awesome, thanks!
I tried something new last weekend in regards to my butternut squash. I was making soup and wanted to maximizes how much I got out of it without losing a ton of “meat” in peeling it. So, using a potato peeler, I peeled off the skin. It was quick, easy, and resulted in a lot more of the sqaush being used in the soup rather than on the yard waste container.
Would you mind if I used your recipe as a reference in my blog? It’s great! Thanks
I just got a delicata squash in my co-op box last week, which I’ve never cooked with. I’m a big fan of other winter squash, but as you mentioned, the peeling is a pain! Glad to know these don’t need peeled, and I’m going to try this recipe first! Also sort of glad to know that neither do kabocha squash, except that I didn’t know that and have painfully peeled two of those in the last couple months. Grrrr. Now I know!
My husband and I were at the local farmers’ market. A customer recommended/raved about the delicata squash, so we bought one. Tonight I found your recipe and I am now in heaven! I tried it just like the recipe said because I wanted to taste the squash first to see what herbs or spices or garlic might be added on another try. NO NEED! This is phenomenal just the way it is! Not to mention the ease of prep – which certainly sells it over butternut. Right now I am munching on the roasted seeds. (Rinsed, put on baking sheet with sprinkling of salt. Baked at 225 for about 10 minutes.)
Just tried Delicata for the first time – love it! Thanks so much! (saw this on http://www.historyquilter.com/2012/01/ttt-delicata-squash.html?showComment=1326682256340#c5013745325020475875!