Delicata Squash

Ingredients

• 2 medium (about 900 g [2 lbs])delicata squash
• 30 ml (2 tbsp)olive oil or melted butter
• to tastesalt and freshly ground pepper

Instructions

1. 1

   Heat the oven

   Heat the oven to 220°C (425°F). Wash and dry the squash, then trim off the ends.

2. 2

   Halve and scoop

   Cut each squash lengthwise into two even halves. Scoop out the seeds and any pulp with a spoon.

3. 3

   Slice the squash

   Turn the halves cut-side down and slice them crosswise into pieces about 2.5 cm (1 inch) thick.

4. 4

   Season the slices

   Put the slices in a large bowl and toss with the oil or melted butter. Season generously with salt and pepper.

5. 5

   Roast until golden

   Arrange the squash on a rimmed baking sheet and roast for 20–25 minutes, turning once, until golden brown and slightly caramelised. Take it out of the oven and serve.

What is delicata squash?

Delicata is a winter squash with a sweet, mild flavour and thin skin that softens as it cooks. It is often roasted as a simple American-style side.

This version keeps the preparation straightforward: the squash is sliced, seasoned and roasted until tender inside with browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 3g protein, 8g carbs, 7g fat.

The squash provides most of the carbohydrates, while the olive oil or butter contributes most of the fat; the dish has relatively little protein. Balance a serving with a protein-rich main and another vegetable or a grain.

Preparing the squash

Wash and dry: the skin is eaten, so clean the outside before cutting. Trimming the ends gives you a stable starting point for halving the squash.

Scoop cleanly: remove the seeds and stringy pulp from each half with a spoon. There is no need to peel the squash.

Cutting even slices

Lengthwise halves make it easier to reach the seeds, while slicing crosswise creates pieces that roast evenly. Aim for slices about 2.5 cm thick, as directed in the recipe.

Keep the pieces similar in size so they finish cooking at roughly the same time.

Oil, butter and seasoning

Olive oil coats the pieces and helps them brown; melted butter gives the squash a richer flavour. Use either option and toss until the surfaces are lightly coated.

Season generously with salt and freshly ground pepper before roasting so the seasoning is spread across the squash.

Roasting and doneness

Spread the slices on a rimmed baking sheet rather than piling them up. Turning them once during the 20–25 minute roast helps both sides colour.

Look for golden-brown surfaces and slightly caramelised edges. The recipe gives a time range, so begin checking towards the earlier end.

What to serve with it

Serve the squash warm as a side alongside roast chicken, pork or a hearty bean dish. Its mild sweetness also pairs well with grains such as rice or barley.

For a simple plate, add a source of protein and another vegetable; the squash can bring colour and a soft, sweet contrast.

Recipe notes & tips

• Dry the squash after washing so excess water does not cling to the slices.
• Use a sturdy spoon to scrape out the seeds and stringy pulp.
• Cut the slices to a consistent thickness for more even roasting.
• Leave space between pieces on the baking sheet to encourage browning.
• Turn the slices once during roasting, as the recipe directs.

Variations

• Choose butter: use melted butter instead of olive oil for a richer flavour.
• Add herbs: toss in chopped fresh sage or thyme with the oil before roasting.
• Add spice: season with a pinch of chilli flakes for gentle heat.
• Finish with cheese: scatter grated Parmesan over the hot squash just before serving.
• Add a tangy finish: drizzle with a little lemon juice after roasting.

Common mistakes to avoid

• Skipping the drying: wet squash can hinder browning; pat it dry after washing.
• Leaving the seeds in: scoop out the seeds and pulp before slicing.
• Uneven slicing: pieces of different thicknesses cook at different rates; keep them consistent.
• Crowding the tray: overlapping slices brown less evenly; arrange them in a single layer.
• Roasting without turning: one side may colour more; flip the slices once during cooking.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in a 180°C oven until hot, or warm briefly in a microwave; the oven helps restore some browning.

Frequently asked questions