How to Cook Delicata Squash

After trying Delicata Squash for the first time it quickly became a favorite - super easy to cook, no peeling (that’s a huge plus!), and a delicious maple-y taste without adding any sweetener. This squash is still an unknown to many people so I thought I would share the easy how-to of roasting them. | This post contains affiliate links |

Ingredients:

• delicata squash
• olive oil
• salt and pepper
• kale flakes (optional)

How-To:

First make sure to wash and scrub the delicata squash thoroughly since you’ll be roasting and eating the skin as well - you don’t want any gritty dirty from the field left on!

Once it’s clean, chop each end off and cut open the long way. Next scoop out all the seeds and strings with a spoon until it’s nice and clean (like the photo on the right).

Next chop up the squash into whatever size pieces you prefer. We like cutting them into “quarter smiles” about half an inch thick.

Toss with some olive oil to coat and then sprinkle with salt and pepper to taste. We also love sprinkling on dehydrated kale flakes too - it adds a super subtle flavor and a tiny extra veggie boost too. (We add these kale flakes to most of our meals - love them!)

Now that it’s ready to cook, roast at 425 degrees in a preheated oven for approximately 20-30 mins, flipping halfway through. Cook until it’s soft and starts to caramelize and look burnt. Enjoy!

This squash has become a favorite in our house and I’m looking forward to trying to grow some in our garden next year.