My answer to how to cook almost any vegetable is the two simple words: roast it. Roasting vegetables is so easy, tasty, and brings out their natural sweetness. I love that I can spend a few minutes running my knife through something and then throw it in a hot oven, and I don't have to babysit it. It comes out tender, slightly brown and caramelized, and delicious. Roasting vegetables has become my go-to way to cook everything. The same is true for this roasted delicata squash.
Before this year, I had only ever eaten delicata squash once in my life. Imagine my surprise when our garden was full of it this year after not planting a single seed on purpose. That's right. I didn't plant delicata squash and at the end of summer I had it running out of my ears. I think what happened was the one time last year when I ate delicata squash, I composted the seeds and pulp. A few of them must have over-wintered, sprouted, and ended up in my beds. That tells you how skilled I am at composting. Hint...I'm not.
We have enjoyed the happy accident though. Did you know delicata squash doesn't need to be peeled? That's right, the skin is tender enough that you can leave it on, making it even more low maintenance. All you do to prepare it for roasting is cut it in half lengthwise, scoop out the seeds and cut it into half-moon shapes. Lightly oil them and place them on a parchment lined (my other best friend) baking sheet. You can season how you wish. It's good with a little chili powder for a smoky flavor. I also like it sprinkled with curry powder. The way I most often season it is simply with salt and pepper, because my kids like it best that way. I won't argue with simple. Simple is underrated and simple gets the job done.
Have you ever roasted delicata squash? If not, here's my recipe:
Roasted delicata squash
Simple basic recipe for delicata squash.
- 1 delicata squash
- 1 tbsp olive oil any healthy fat works here
- salt to taste
- pepper to taste
Preheat oven to 425 degrees F.
Wash squash, slice in half lengthwise, and scoop out seeds.
Cut squash in half-moons about ¼ in thick.
Place squash on a parchment lined baking sheet and toss with olive oil.
Spread out evenly into a single layer and sprinkle with salt and pepper.
Roast in oven for 20 minutes or until tender.
Taste and add more seasonings if desired. A drizzle of honey on these is yummy too.