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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42 Responses to “Simple Roasted Delicata Squash

  • Sophigirl said:
    November 22nd, 2010 at 7:43pm

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

  • Anonymous said:
    November 22nd, 2010 at 8:09pm

    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

    • Kate said:
      December 13th, 2012 at 1:37am

      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!

  • Serene said:
    November 22nd, 2010 at 8:11pm

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

  • Dave said:
    November 22nd, 2010 at 8:21pm

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

  • Mylittleexpatkitchen said:
    November 22nd, 2010 at 8:42pm

    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.

  • Emily said:
    November 22nd, 2010 at 10:28pm

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

  • Tobias Cooks! said:
    November 28th, 2010 at 12:18pm

    I love it so simple.

  • Christian said:
    November 30th, 2010 at 6:20am

    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.

    • Ruth said:
      October 22nd, 2013 at 10:55pm

      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

  • Chef Basket said:
    November 30th, 2010 at 9:32pm

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

  • Buy Online Food said:
    December 1st, 2010 at 12:48am

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

  • kitchen cabinets said:
    December 15th, 2010 at 6:04am

    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 said:
    January 7th, 2011 at 3:08am

    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.

  • Tina said:
    January 21st, 2011 at 12:09pm

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

  • Beyondthepeel said:
    January 29th, 2011 at 5:03pm

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

  • Anonymous said:
    January 30th, 2011 at 9:26am

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

  • Foodtopii said:
    June 21st, 2011 at 7:24pm

    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 said:
    June 23rd, 2011 at 5:12pm

    This looks delish. You obviously have a unique way of cooking. I think this site would fascinate you  It premieres June 30th 10 pm! 

  • Orla@thepremiumbutcher said:
    August 17th, 2011 at 1:36pm

    So simple and they look delicious!

  • Betty said:
    September 1st, 2011 at 9:37am

    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 said:
    October 3rd, 2011 at 4:08pm

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

  • LED Strip said:
    October 10th, 2011 at 8:59am

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

  • Geoff said:
    October 17th, 2011 at 9:35pm

    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 said:
    October 20th, 2011 at 2:55pm

    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 said:
    October 27th, 2011 at 1:55pm

    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 said:
    October 29th, 2011 at 12:55am

    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 said:
    October 31st, 2011 at 10:18pm

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

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    February 6th, 2012 at 1:27am

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  • planting tomatoes said:
    February 9th, 2012 at 12:57am

    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?

  • how to make a windmill said:
    February 10th, 2012 at 7:00am

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

  • PJ said:
    November 27th, 2012 at 2:38am

    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!

  • Iona Lass said:
    January 28th, 2013 at 8:58am

    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. 😀 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. 😀

  • Iona Lass said:
    January 28th, 2013 at 8:58am

    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. 😀 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. 😀

  • likalaruku said:
    October 5th, 2013 at 12:01am

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

  • CandyPerfumeGirl said:
    October 5th, 2013 at 1:45am

    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.

  • Lisa said:
    October 28th, 2013 at 10:53pm

    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 said:
      October 28th, 2013 at 10:55pm

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

    • likalaruku said:
      November 26th, 2013 at 12:24am

      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.

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