Nutty, roasted delicata squash

March 11, 2014

2013-10-12 17.30.00It’s really, really winter’s end.

When Delicata squash started appearing in our organic box it’s a signal that fall had arrived in full force and now, winter coming to a close.

Squash wasn’t a staple in my meal planning until we began to live dangerously with an organic produce delivery. I say “live dangerously” because there’s no telling what’s in any given box. I might not know how to prepare it or even recognize it.

But last year I began making Delicata and M. loves it. He thinks it tastes like chestnuts and I say it tastes like fall. And it’s easy to prepare.

Like most squash, the skin is tough and requires a sharp knife to cut through. That’s why I let him cut it–these days, I’m dangerous with sharp instruments. But here’s the good news: the skin’s nowhere near as tough as butternut squash. So consider it for your dinner table and perhaps even for your Thanksgiving table this year.

The very first thing we did was thoroughly scrub the skin with organic produce wash and a brush. These were pretty nice specimens, but if yours has rough spots, simply cut them off.

Preheat your oven to 400 degrees. Get the salt and olive oil.

Prep a baking sheet by lining it with foil and spraying with olive oil. Some people don’t like the foil lining, but I like making clean-up easy and foil does the trick.

Get out that sharp knife and a cutting board. You’re ready to rock and roll. But–don’t pour yourself any wine yet, you’ve got that sharp knife to handle.  Just a few more minutes…

2013-10-12 17.42.131. Cut the squash in half, lengthwise. Scoop out the seeds so the inside is nice and clean. No seeds, no pulp.

2.  Turn the half squash over so the skin is on top (unlike the photo) and cut half inch slices so they end up looking like crescents.  Yes, you’ll cook the skin too and it’ll be nice and soft.

3. Now it’s time to lay them out on the baking sheet.  This is what it should look like:


2013-10-12 17.45.054.  Coat the crescents with olive oil. I use a squirt bottle, you can spray or just do a little pouring. Not too much.

5. We don’t cook with much salt, but I sprinkled some Herbamare over mine.  You can use salt. A light touch either way.

6. Pop them in the oven for 10 minutes. The bottoms will brown up nicely and the skin will begin to soften.  Remove the tray, turn the half moons so the browned side is now up. Turning is a trick–these little babies are slippery–I use a fork, M. uses his fingers.

7. And bake another 10 minutes. Taste. Are they tender enough? The skin has to be soft enough to eat.

8. If not turn and bake in 5 minutes total increments–keep tasting until they’re tender enough for you.   You’ll love the nutty flavor.

I’d say this recipe makes about 4 modest servings. Here’s one, on a plate with a tasty balsamic marinaded chicken and an organic potato.  Enjoy! NOW you can get out that wine!

2013-10-12 18.26.46






17 comments on “Nutty, roasted delicata squash
  1. Linda Hoye says:

    I discovered delicata squash a coup,e of years ago and prepare them this way too. Love, love, love it! I found that baking it longer brings our more of the sweetness. Crispy they’re like a healthy candy.

  2. These look AMAZING. I hadn’t thought of eating squash this way, and it’s one of my favorite vegetables. Thanks for this!

  3. Karen @ Baking In A Tornado says:

    I haven’t yet met a squash I don’t love. Now I know to go looking for a Delicata and thanks to you I’ll know exactly what to do with it.

  4. Karen says:

    We get the Great Box of Unknown Vegetables each week too, but I’ve never seen this variety. I’ll have to keep my eyes open for it–your preparation tips sound delicious!

  5. Helene Cohen Bludman says:

    Oh yum! I adore squash but have never had Delicata. I wonder if it available here in the east?

  6. Elena Dillon says:

    Yum! I love squash. I’m going to pick some up now you’ve put me in the mood for it.

  7. That looks amazing, plus it’s healthy. Win win!

  8. I will have to look for this squash. This looks delicious, easy, nutritious. All the things a good recipe should be. Thank you.

  9. GiGi Eats says:

    I haven’t roasted squash in a long time now, but … I do believe the day has come where I start again!

  10. Hi Carol,
    Who can resist this healthy, delicious dish I can’t wait to make this at home. It would be a great base for so many seasonal meals!Thank you so much for sharing your healthy and delicious Nutty, roasted delicata squash recipe with us at the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing.

  11. Allan James says:

    I love oven-roasted spaghetti squash, but it can be time-consuming. I would have never thought about using the microwave or even the crockpot! Great tips! And yes, squish looks adorable with the squash! Love the pictures you share of him. Thanks a lot for your fantastic post.

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