This roasted delicata squash recipe post has been updated from the original which was published on November 20, 2014
When it gets cold outside, I love a cozy recipe that makes the house smell divine. Even better if it’s easy to make like this roasted delicata squash recipe. The biggest complaint I hear about winter squash from students in my cooking workshops is that they are hard to peel. Delicata Squash is a favorite of mine because it doesn’t need to be peeled! Delicata squash has thinner skin than other winter squashes so they’re easier to slice as well.
Easy Does it….
I know that a recipe that is delicious and requires minimal effort is a recipe that will get made over and over again. This is one of those…..from the moment delicata squash is in season, I make this at least once a week. It takes about 5 minutes to prep and then into the oven it goes. Nothing left for you to do but salivate as the wonderful aroma of squash + spices permeates the house. Depending on how thick you’ve sliced the squash, it could be ready in 20 minutes.
Is Delicata Squash Good for You?
YES!! Not only is delicata squash delicious and beautiful, but it’s also highly nutritious.
- High in fiber….which helps to balance out the carbs and aids in digestion and weight loss.
- High in Vitamin A
- Good source of potassium
- Contains magnesium and manganese.
- Vitamin C–beneficial to improve our body’s immunity and the health of skin.
- B Vitamins-help enhance energy levels.
- Vegan source of Omega 3 Fatty acids—anit-inflammatory.
What else can you do with Roasted Delicata Squash?
This is an awesome recipe to include in your healthy meal prep. In addition to using it for a tasty side dish any night of the week, the possibilities are endless. Add some already roasted squash to a grain bowl, an enchilada bowl or veggie tacos. This recipe includes roasted delicata squash as well as pomegranate seeds for a truly yummy salad. Get a head start on your breakfast with already roasted squash. Another way to use this is inside of mini veggie frittatas, or on top of your oatmeal. YUM.
Although this recipe is easy enough to make every day, I also include it in my Thanksgiving menu. With so many complicated and heavy recipes that day, it’s nice to include a recipe that’s simple, wholesome and delicious.
- 4 delicata squash
- 2 Tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cinnamon
- 2 teaspoons chili powder
- 1 teaspoon white pepper
- 1/2 teaspoon sea salt
- Preheat oven to 400.
- Halve squash lengthwise and scoop out seeds.*
- Cut into ½” thick strips across the width of the squash to create sliver moon shapes.
- In a medium sized bowl, toss the oil and spices with the squash until evenly coated.
- Spread on large rimmed baking sheet. **
- Roast for 15 minutes. Flip and roast for another 10 minutes. Depending on how thick you've sliced the squash, it could be ready to flip in 10 minutes, so keep an eye on it.
*There is no need to peel the squash. The skins will soften while roasting and add to the nutritional value and the taste. Wash thoroughly before cutting.
**Arrange squash on a baking tray in a single layer if you want it to get crispy. You may need to use several baking trays to accomplish this. Otherwise, it will "steam" if it's crowded. Either way, it will be delicious, it's just good to decide in advance what you're trying to achieve.
Substitute acorn squash if delicata isn’t available. Use 2 medium sized acorns and follow the same directions.
Serve warm or at room temperature.
Squash can be made in advance and reheated at 350 for 15 minutes.
Amount Per Serving: Calories: 100 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 205mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 2g