Simple Roasted Delicata Squash

Here’s an alternative for the far too cloying candied yams for your Thanksgiving table. To my absolute delight, the tender and delicate Delicata squash seems to be everywhere this year, far more than years past. If you’ve ever wonder what to do with them, try this recipe.

Actually, this is so easy I can hardly call it a recipe. Here’s what I do. Take some beautiful Delicata squash, cut each one straight in half, and scoop out off the fuzzy bits in the middle and discard. Then each half again into two, but this time cut in the diagonal so you get two pieces of squash vaguely resembling little boats. You’re following me?

Then, take some butter that’s been sitting out on the countertop getting nice and soft. Rub a good amount of it all over the middle and cut sides of the Delicata boats. Oh, for four medium-size Delicata squash you’ll need about 3-4 tablespoons of butter. After the butter massage, sprinkle a bit of brown sugar all over the squash pieces, then a generous amount of salt. I said generous, ok?

Roast until tender. You could go low and slow, which I did in this case, and roast at 350F for an hour and a little bit. If your oven is already at 350F baking something else, say a big fat turkey, just put these babies on the lower rack so you can share some oven time. Or if you’re baking these by themselves you could do at 450F and you’ll be done in 30-40 minutes at the most. You’ll know they’re done when the flesh is so tender a knife goes through it like buttah and the top is nice and caramelized.

Serve just like that, on a pretty antique glass bowl if you could find one.

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  • Sophigirl

    Sounds like a perfect thing to cook up on Wednesday, while preparing all those time-consuming make-ahead Thanksgiving dishes!

  • Anonymous

    I just cut them in rounds, leave the seeds in and roast. the seeds turn crunchy, skin is delicious. yours looks very good too though

  • Serene

    So gorgeous. I roast every squash that I can. Yum. Mostly, I’m an olive oil roaster, though.

  • Dave

    Pim, it’s wicked to have you back in my RSS feed reader again!

  • Mylittleexpatkitchen

    I’ve never had this type of squash before. I would love to try it sometime and the way you cooked it sounds great. Simple and easy.
    magda

  • http://littlemissgoldenblog.wordpress.com/ Emily

    Oh, yum. I can just smell it! We’re doing a squash gratin this year- Richard Olney style. Can’t wait!

  • Tobias Cooks!

    I love it so simple.

  • Christian

    Another really simple delicious thing to do with Delicata squash:
    1) cut them in half lengthwise and scoop out the seeds.
    2) Brush the insides with olive oil and sprinkle with salt.
    3) Place them skin side up on an oiled sheet or roasting pan. Underneath each squash, in the scooped out cavity space, place a sprig of rosemary or several of thyme, plus a couple of peeled garlic cloves.
    4) Roast until tender, at 350-400 degrees.

  • http://twitter.com/ChefBasket Chef Basket

    Thanks for this simple roasted delicata squash. They look great!

  • Buy Online Food

    Great recipe! The last time I had squash was several months ago. You can’t go wrong with these ingredients.

  • http://www.chinakitchencabinets.net kitchen cabinets

    I looks very delicious! Will have a try this weekend. I really enjoy the weekend time in the kitchen making different delicious foods for my family, especially the dishes I have never tried out.

  • The Therapist in the Kitchen

    Not only is the squash divine, but so are your photos. I am so glad that I found your blog and can’t wait to follow it.

  • http://www.isinorthamerica.com Tina

    Wow! I have to try this! Sounds delicious and simple! I love dishes like this.Thanks for sharing.

  • Beyondthepeel

    I love how simple this is. It allows the true flavors of this delightful vegetable shine through! Thank you for sharing.

  • Anonymous

    Oooh…. Too good.. Its so simple.. Thanks for sharing! Get more recipe ideas from myBantu.com :) I find it really helpful!

  • http://claraburkekitchen.com/new-rifts-on-winter-squash/ Winter Squash Recipes | Clara Burke Kitchen

    [...] is simple with very little prep.  A really easy side for a pork or chicken dish. Adapted from Chez Pim (which is a great blog and has step-by-step pictures of this [...]

  • http://fromscratchclub.wordpress.com/2011/03/31/dark-days-week-17-the-squash-challenge/ {Dark Days} Week 17: The Squash Challenge « FROM SCRATCH club

    [...] put it out with the rest of the compost.  We are not winter squash fans, with the exception of Delicata, which we grow in our garden and truly love.  But, like all good things, Delicata squash does not [...]

  • http://twitter.com/Foodtopii Foodtopii

    Sounds like the perfect mix of salty and sweet! I would be interested to see how it tastes with a bit of cinnamon sprinkled on top. Or some rosemary or sage for an extra kick to it!

  • anonymous

    This looks delish. You obviously have a unique way of cooking. I think this site would fascinate you http://www.facebook.com/pages/Extreme-Chef/195324160502642  It premieres June 30th 10 pm! 

  • http://www.thepremiumbutcher.ie Orla@thepremiumbutcher

    So simple and they look delicious!

  • http://francefoiegras.com/ Betty

    thanks for this recipe
    we’ll gonna test it and tell you what we think about it
    you can visit our site about french gastronomy and foie gras

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  • Twylawickwire

    Can’t wait to try this! A friend gave some of this squash!!

  • http://www.imigyled.com LED Strip

    It looks like they very snack I’d like to have while watching soaps. I will give it a try.

  • Geoff

    very simple and delicious. Thanks!

    I put it in the oven, and walked a mile to the grocery store. When I arrived home, it was perfectly done and ready to take out of the oven! =)

  • Kathleen

    Glad I came across your recipe when I googled “delicata squash”. Simple and the photo make my mouth water (even at this early hour with my morning coffee). Thanks!

  • Kathleen

    Dearest Chef Pim, I got some delicatas in my CSA box and searched for recipes because I had never even heard of them before. I found your recipe and the pictures were great so I made this last night and YUM! Loved it. (I added a whisper of cayenne because the rest of the dinner was spicy.)  I’m going to use this method on other winter squash too! Thanks!!!

  • Kathleen

    One more comment! I added the leftover squash to ordinary pasta with a little butter and salt and pepper and liked it so much I will serve it to guests next time!!!

  • PB&JRae

    Yum! Love the photo and fancy slicing technique. 
    I roasted the seeds too, very sweet and crunchy.

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  • http://www.besthomevegetablegarden.com/growing-tomatoes-from-seed/ planting tomatoes

    Actually I just saw this kinf of squash for the first time what I mean is the shape of it. How’s the taste of the roasted delicata squash?

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    Have you tried making a squash candy? Try it guys it’s very delicious.. But I will try as well the roasted squash.

  • PJ

    I cut lengthwise, scooped out the seeds, sprayed with a bit of olive oil spray, and put on a medium- hot gas BBQ grill- turn until a little crispy on the edges and Yum! I like that you don’t need to peel them, and the flavor is divine!

  • Kate

    This sounds like a delicious way to make the squash, especially since I love eating the seeds as well. Too bad I didn’t see this before I put my squash in the oven!

  • http://www.facebook.com/iona.lass Iona Lass

    Oh my! We have a big box of these squashes, and I think I’m going to end up eating it all by myself. Cooked like this? Not a problem. Oh man! Totally to die for. :D You can even eat the skin, which adds a lovely texture. They’re so sweet, they satisfy my sugar craving (since I’m refined sugar free, that’s a wonderful thing). Often I’ll end up eating this for meals. They’re so very good refrigerated, so I keep a stock of them wrapped in saran wrap to eat whenever…….. Shuckins. Now I need to go get one. :D

  • http://www.facebook.com/iona.lass Iona Lass

    Oh my! We have a big box of these squashes, and I think I’m going to end up eating it all by myself. Cooked like this? Not a problem. Oh man! Totally to die for. :D You can even eat the skin, which adds a lovely texture. They’re so sweet, they satisfy my sugar craving (since I’m refined sugar free, that’s a wonderful thing). Often I’ll end up eating this for meals. They’re so very good refrigerated, so I keep a stock of them wrapped in saran wrap to eat whenever…….. Shuckins. Now I need to go get one. :D

  • likalaruku

    Passed on adding salt, seasoned it with butter, sugar, honey, & pie seasonings.

  • CandyPerfumeGirl

    i rubbed the entire squash with butter (inside and out) after cutting in half and then half. Then I cut them in the moon-shaped, bite sized pieces, put on a baking dish, sprinkled with a bit of sugar and also salt and baked at 450 degrees for about 10 minutes. Perfection. It is soooo good. It kinda tastes like fries but has that roasted taste to it. Really love it.

  • Ruth

    Delicious! I roasted it using garlic, olive oil, and thyme sprigs (since I did not have fresh rosemary on hand)…the roasted squash had a nice savory (as opposed to sweet) flavor

  • Lisa

    Yep really simple, even for those that ‘can’t boil water’ types….I see’s ya :) WASH it *I eat the skin half the time because it just falls apart* Cut in half, clean the shtuff out into recomp-RINSE& oil ‘er up (butter, EVOO or whatever you may have on hand, no stress here!) to assure tender, moist & AWEsomely sweet savory ‘meat’ …. wow!!! I use either brown sugar or maple syrup-&-don’t bake in either a water bath *check it out* or just on a baking sheet OR just wrap it up with foil, just make sure you have the ‘meat end up’ whilst baking.. NO dishes needed!! Slower you cook it the better it is-& a grater bit of nutmeg ball *Get them for pennies at bulk & Natural food store*, a dash of pepper & salt to YOUR OWN taste—BRB I have 1 squash in the fridge drawer!!!! OOops bake near to an hour at 350F or in the ‘tater coals’ – just poke- it’s the best, easiest tastiest awesome-est squash..even the grandkids like it!!

  • Lisa

    HEY this has great benefits fulla fiber, ‘specially if ya’s DO eat the skin~! (*-*)

  • likalaruku

    That happened to me the first time. I figured “Hard shell; probably take as long as an acorn squash.” Wrong! They turned into tar. Hahahah.