I need to tell you about a dish I’ve been craving recently.
It’s nothing fancy or particularly special, but every time I make it, it still blows my mind.
I am discussing roasted delicata squash. Everyone is always discussing butternut squash, acorn squash, and spaghetti squash, but we should be discussing Delicata squash.
Because it is by far the best winter squash, in my opinion. We’re nearing the end of the growing season, so I wanted to squeeze in this post so you may try it before the harvest runs out!
WHY IS ROASTED DELICATA SQUASH SO GOOD??
Especially when roasted, this petite winter squash has a slightly sweet and almost decadent flavor, making it reminiscent of a dessert.
When delicata squash is roasted, all of its natural sugars caramelize, resulting in a buttery caramel aftertaste. I have a difficult time not devouring the entire squash on my own since it is so delicious.
CAN YOU EAT THE SKIN ON DELICATA SQUASH?
Yes! Delicata squash has 100 percent edible skin. This is the second reason why I enjoy this vegetable so much. It is very simple to prepare because peeling is unnecessary.
Not to mention, the yellow and green striped skin makes for a very attractive dish.
HOW TO SEASON ROASTED DELICATA SQUASH
This squash is so flavorful that it requires no additional spice. However, I only added a pinch of salt, pepper, and garlic powder.
You might also experiment with sweet-smoky-spicy spices like brown sugar, smoked paprika, and cayenne pepper. I believe that these flavors would blend well with the sweetness of the squash.
HOW TO COMPLIMENT DELICATA SQUASH
Roasted delicata squash is an excellent accompaniment to any roasted Fall or Winter meats, such as Herb-Roasted Tenderloin, Cider-Roasted Turkey, or Herb-Roasted Chicken Breasts.
You could also incorporate it into a salad inspired by autumn, such as this Autumn Kale and Sweet Potato Salad, or a sheet pan dinner, such as this Sheet Pan Cranberry Chicken Dinner.
Even Bratwurst and sauerkraut would pair wonderfully with this dish.
ROASTED DELICATA SQUASH
- 1 delicata squash (⅔ lb.) ($1.66)
- 1 Tbsp. olive oil ($0.16)
- 1/8 tsp salt ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp freshly cracked black pepper ($0.02)
- Preheat the oven to 400 degrees Fahrenheit. Remove the ends of the delicata squash before slicing it lengthwise.
- Remove the seeds with a spoon, then cut the squash into 12-inch-thick slices.
- Place the sliced squash on a baking sheet lined with parchment paper. Drizzle with olive oil and then sprinkle with garlic powder, salt, and pepper. Toss the squash in oil and spices until it is well coated. Ensure that it is spread out evenly throughout the baking sheet.
- Roast for 20 minutes after transferring the baking sheet to the oven. After 20 minutes, turn over the squash pieces. Roast for another 10 to 15 minutes, or until desired browning has occurred.
- Taste the squash and season with salt and pepper to taste. Serve hot.
*Cooking time will vary according to the size of the squash used.
- Serving: 1 serving
- Calories: 114 kcal
- Carbohydrates: 13 g
- Protein: 1 g
- Fat: 7 g
- Sodium: 152 mg
- Fiber: 2 g
HOW TO MAKE ROASTED DELICATA SQUASH – STEP BY STEP
- Preheat the oven to 400 °F. I bought two delicata squashes, but I only roast one at a time because the slices must have ample space and not be crowded on the oven pan in order to get the desired caramelization. (I’ll simply save the second one until next week.)
- Remove the squash’s stem before slicing it in half along its length. Thankfully, Delicata squash is smaller and slightly softer than butternut squash, making them far easier to chop. Extract the seeds using a spoon.
- Cut the squash into half-inch-thick slices.
- Place the squash on a parchment-lined baking sheet. Drizzle the dish with about a tablespoon of olive oil.
- Add some salt, pepper, and garlic powder (about 1/8 teaspoon of each). Re-spread the squash pieces evenly around the baking sheet after ensuring that they are evenly coated with oil and spices.
- Roast the squash in the oven for 20 minutes. After 20 minutes, remove the squash from the oven, turn them over, and then return them to the oven for an additional 10 to 15 minutes, or until they are well caramelized.
- If desired, season the squash with additional salt and pepper. Warm it up and serve it up! … And try not to consume it all before you even sit down to dine. 😉