At the end of every fall /winter I get a little sad that I have to wait a full year for two foods: pomegranates and delicata squash.
Delicata squash has become a favorite in our home for a few reasons.
1. It is pretty in little moons (okay, maybe that is only my reason)
2. It is really easy to prepare.
3. You get to leave the skin on.
4. It is good for you!
5. If cooked correctly, it gets really crispy.
Other squashes I have not been a fan of for those every reasons. I don’t love butternut squash, because I feel it is too mushy. I also find peeling squash a reason alone to not want to eat it.
So, let’s get to it…simple instructions, if you can even call them that for how to make delicious delicata squash.
First up, you have to find it. Most grocery stores have it, but if you are having difficulty, just check with your friendly produce guy or gal.
Secondly, wash it. Since you are leaving the skin on, get it nice and clean.
To prepare, trim off the edges of the squash and then cut lengthwise down the middle cutting into two pieces. Scoop out the seeds and then lay the flat edge on a cutting board.
Cut squash into half moons and add in a single layer to a baking sheet.
Drizzle with oil, salt and optional pepper. Marinade upgrades include dijon mustard or even a little maple syrup if you are working on your picky eaters trying a new veggie.
Bake at 425 for 20 minutes, flip and bake another 10-20 minutes until desired level of crispiness obtained.
We hope you enjoy this fall favorite as much as we do!
Snag the printable recipe below.
Roasted Delicata Squash
Optional marinade add ons