Every time I go to the farmer’s market I find myself wanting to buy everything. Truth be told, in the past, there have been instances where I purchased more than we can consume. Sadly, things ended up going bad and later in the trash. Nowadays, I go there with a detailed ingredient list for what I plan to cook for the week, but the urge is still there.
Table of Contents
- What is Delicata Squash?
- When is It is in Season?
- How To Pick Delicata Squash?
- How to Cook Delicata Squash?
- What To Do With the Seeds?
- How To Prepare For Roasting?
- Can I Eat The Skin?
- What Does This Dish Taste Like?
- The Microwave Cooking Method
- Sweet & Sour Drizzle Sauce To Take This Recipe To The Next Level
- If You Liked This Healthy Recipe, You Might Also Like
- Roasted Delicata Squash Recipe
I did not plan on cooking delicata squash recipe this week. At least until I overheard two ladies talking about how yummy they are as a healthy snack at the farmstand. We have been trying different versions of delicata squash recipes but it’s been a while since we roasted them in the oven.
Coincidently, on the same day, I received Athena Calderone’s new cookbook, Cook Beautiful, in the mail and the first recipe that got my attention was her roasted delicata squash agrodolce.
Talk about a sign from above.
If you are new to cooking delicata squash like I am, I thought it would be helpful to answer some of the FAQs. Here are some of the questions I had:
What is Delicata Squash?
If you are new to cooking delicata squash, you might be wondering what it is. As the name suggests, it is a squash with delicate skin. According to this Wikipidia article, even though it is mostly consumed as winter squash, it belongs to the same species of summer squash like zucchini and pattypan squash.
Some people also call it, long striped squash.
When is It is in Season?
Depending on where you live, delicata squash season usually starts from early September and is available through late January.
How To Pick Delicata Squash?
When buying delicata squash look for the well-shaped ones that are heavier for their size. Touch all sides and examine the skin for soft spots. As long as there is no softening in the flesh and it has a light yellowish creamy color with long green stripes, it should be good to go. If it is more on the orange side then it might be overly mature.
How to Cook Delicata Squash?
My favorite way to cook delicata squash rings is to roast them in the oven but below I will also share with you how I cook in the microwave as well.
How to roast?
To roast them, simply place sliced and deseeded delicata squash rings on a sheet pan, drizzle it with some olive oil, salt, and pepper, and roast it in a 375-degree F oven.
Additionally, while roasting it with a little bit of oil, salt and pepper would do it, there are a few ways to take it to the next level. My favorite one is to add a few tablespoons of honey (or maple syrup would work too) into the dressing.
The added sweetness mixed in with the already sweet delicata winter squash helps it get caramelized during the roasting process and brings out its nutty and sweet flavors even more.
If you prefer, you can use maple syrup or brown sugar in place of honey as well.
How Long To Roast?
It takes around 30 minutes for the delicata squash slices to fully cook. Though I recommend flipping them halfway through the roasting process.
What To Do With the Seeds?
Don’t throw away the delicata squash seeds. I have not tried this just yet, but most people rinse and drain them and then roast it in the oven under the broiler for a few minutes. Also, this Toasted Delicate Squash Seeds recipe looks really good.
How To Prepare For Roasting?
To prepare delicata squash for roasting, slice it in 1-inch slices, scoop out the seeds and discard the ends. If you want, you can also cut the delicata squash lengthwise and remove the seeds to roast the halves on a sheet pan.
Can I Eat The Skin?
Yes, you can. As a matter of fact, you should because it is full of nutritional fiber. Plus, since it is super thin it disappears in your mouth.
What Does This Dish Taste Like?
Baked delicata squash tastes sweeter than most other squash including butternut squash and sweet potato squash. It tastes somewhere between sweet corn and pumpkin pie making it a perfect healthy snack to munch on.
The Microwave Cooking Method
While I know that I am a fan of roasting it, you can also cook delicata squash in the microwave. To do so:
- Place the rings in a microwave-safe bowl.
- Add in 1/2 cup of water or vegetable broth.
- Cover it with a lid or stretch film.
- Cook 4 minutes. Flip each ring and cook for another 4 minutes or until they are easily pierced with a knife.
- Drain the liquid and enjoy.
Sweet & Sour Drizzle Sauce To Take This Recipe To The Next Level
Another way to truly up your roasted delicata squash game is to drizzle it with agrodolce sauce as Athena Calderone did in her book, Cook Beautiful.
To be honest, when I first saw the recipe I didn’t know what “agrodolce” meant. Come to find out, it is a traditional Italian sauce made by reducing sour and sweet elements like vinegar and sugar. In her recipe, Athena drizzles the freshly roasted crispy delicata squash rings with this traditional sauce. In her version of agrodolce, she uses minced habanero chili, white wine vinegar, and honey.
While you might think of this sauce as an unnecessary step, I beg to differ. The sweet, sour and spicy sauce elevates the humble roasted delicata squash to a restaurant-quality dish.
There you have it… Whether you want to enjoy it as a healthy snack or serve it as a side dish in your upcoming holiday parties, this easy-to-make roasted delicata squash recipe is guaranteed to impress.
If You Liked This Healthy Recipe, You Might Also Like
- Slow Cooker Butternut Squash Lentil Stew
- Roasted Butternut Squash Cubes
- Roasted Kabocha Squash Soup
- Roasted Acorn Squash Salad
- Turkey Pumpkin Chili
- Vegan Stuffed Acorn Squash
- Whole Roasted Carrots
- Need more inspiration? Check out all our vegetable side dishes
Roasted Delicata Squash Recipe
Ingredients
For the roasted squash:
- 2 Delicata squash, 1 pound each, rinsed, seeds removed & cut into ½-inch slices
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
For the sweet & sour (agrodolce) drizzle sauce: (optional)
- 1 small, ½ teaspoon red habanero (or any other hot) chili, minced
- ⅓ cup white wine vinegar
- Zest of a lime
- Juice of a lime, 2-3 tablespoons, freshly squeezed
- Pinch of salt
- 2 tablespoons pepitas, aka pumpkin seeds
Instructions
- Pre-heat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Place the squash onto the baking sheet. Drizzle it with olive oil and honey. Sprinkle it with salt and pepper. Toss to coat evenly. Make sure that all the delicata squash slices are evenly distributed throughout the sheet pan.
- Bake for 12-15 minutes on each side (25-30 min. in total), flipping the squash halfway through the baking process.
- If prefered, while the squash is baking make the sweet and sour drizzle sauce. Place the chili, vinegar, zest and juice of a lime, and salt in a small saucepan and heat in medium heat. Let it come to a boil, turn down the heat to medium-low and simmer until the mixture is syrupy, 10-12 minutes.
- When ready to serve, arrange the slices roasted delicata squash in a large plate, drizzle it with the sweet and sour sauce, and sprinkle it with pepitas.
- Serve immediately.
Notes
- Place the rings in a microwave-safe bowl.
- Add in 1/2 cup of water or vegetable broth.
- Cover it with a lid or stretch film.
- Cook 4 minutes. Flip each ring and cook for another 4 minutes or until they are easily pierced with a knife.
- Drain the liquid and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is adapted from Athena Calderone’s cookbook with minor changes, Cook Beautiful.
This recipe post was originally published in October 2017. It has been updated with additional information with no changes to the originally published recipe in September 2020.
Can I roast delicata squash at 275 in the oven
Hi Don,
I have never tried roasting delicata squash at such a low temperature. I am pretty sure it can be done, but it would probably take longer. If I have to make a guess, I’d say at least 20-30 minutes more.
Hope this helps.
Is there supposed to be something sweet (sugar/honey?) in the sweet and sour drizzle?
Either way, the recipe was delicious!!
Hi Caitlin,
It is already there under the roasted squash section. 2 tablespoons of honey to drizzle before you place them in the oven.
Hope this helps.
Cheers!
So great for fall!
Can’t agree more!
Just gorgeous! The squash itself is just so pretty! Yummy!
Thanks so much Trish. I’m so glad you liked it.
I’m glad you posted this since I really didn’t have any idea how to prepare it!
So glad to hear that you found it useful Lori. Thanks for stopping by.
This is such an amazing idea!
This squash makes such a beautiful presentation with the shape and color. I love it! Tastes amazing, too!
It sure does. Thanks Jennifer.
The pumpkin seeds add a nice contrast in texture, perfect fall side dish!
This looks wonderful. I don’t see any additional sweet elements in the sweet and sour drizzle. Should any additional honey be added?
I like the idea of adding an agrodolce to the roasted squash. Your version looks interesting with the added Chili Pepper, but it doesn’t have any sweet element at all. I can’t imagine that just lime juice with vinegar, salt, and Chili Pepper would taste good. 🙁
Shouldn’t there be sugar or honey or some kind of sweetener in the recipe for the sauce?
Hi Lee,
You use 2 tablespoons of honey to roast the squash. This way as the delicata squash roasts it gets even sweeter.
And you are right, the combination of vinegar, salt, and chili pepper would not taste good if you use them by themselves. However, since the squash is already sweet and caramelized, the sour taste of the sauce works great.
I hope this helps.
It’s so hard to resist all the delicious produce at the market.. there’s this sense of urgency to enjoy all the flavors of the season, because soon, some of the produce won’t be available again until next year. This year, I’ve been roasting, freezing and canning more than ever before so that when Winter hits, I’ve stocked up from earlier days at the market (it takes so much time – but it’s SO worth it). I’ve not heard of agrodolce drizzle… but oh my goodness it sounds sublime and an excellent addition to roasted delicata squash. A simple winter pleasure (and you can eat the skin!!). Beautiful work Aysegul!
Just what I need to add interest and nutrition to my lunches. I live in a retirement complex where excellent dinners are provided but where I can provide my own lunches and vegan is my choice.
So happy to hear that you like it Marilyn. Thank you for stopping by.