Delicata is the gateway winter squash. The skin is thin enough to eat, so there’s no peeling, and it roasts up sweet and nutty in about 25 minutes. If you’ve been intimidated by butternut, kubocha, or even blue hubbard… start here.

Storage: Keep on the counter or in a cool, dry spot (not the fridge). Delicata keeps for 2 weeks, sometimes 4 weeks, definitely shorter than other winter squash, so enjoy it sooner rather than later.

Serves 2–4 as a side · 35 minutes

Ingredients

  • 1–2 delicata squash
  • 1 1/2 tablespoons olive oil or avocado oil or your roasting fat of choice. 
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of chili flakes, or a drizzle of maple syrup at the end

Directions

  1. Heat the oven to 425°F.
  2. Wash or remove debris from the squash and cut a wee bit off both ends. Slice crosswise (not lengthwise) into rings about 1/2 inch thick, then scoop out the seeds with a spoon or your finger.  Save a few seeds to plant next year as delicata is an open pollinated squash yay!
  3. Toss the rings with olive oil, salt, pepper and chili flakes, if using. Spread in a single layer on a sheet pan, giving them room so they brown instead of steam.  Do you parchment?  I do!
  4. Roast 12–15 minutes, flip, and roast another 10 minutes until tender and golden on both sides.
  5. Drizzle with maple syrup if you like a little sweetness. Eat warm.

Other ideas: Toss roasted rings with the field greens, a crumbly cheese and toasted pumpkin seeds for a hearty salad. Or halve the squash lengthwise, scoop out the seeds, save a few to plant next year or to give as a gift to your garden or farming friends.  Roast cut-side down, and stuff with cooked grains and sausage.. or just the grains.