Fair warning: I will be obsessing about delicata squash this squash season. And rightfully so, because not only is it perfectly sweet and tender, it is also super easy to prepare. Unlike any other types of squash, it is a breeze to slice before cooking, and there’s no need to peel the edible, thin skin. And, as usual, it’s a good idea to make a big batch so you can leverage one cooking sesh into multiple meals.
Give roasted delicata squash a go if you want to add a true taste of fall to your plate. Are you a delicata fan, too? Who’s adding it to their meal prep this weekend?
Looking for a good sheet pan?
Click here for my favorite sheet pans to use when roasting veggies!
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(depends on amount of squash)
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Ingredients
- delicata squash
- oil (extra virgin olive oil or avocado oil; coconut oil is nice once in a while, too!)
- salt and pepper
- spices of your choice (cumin and chili powder are my favorite on squash)
Ingredients
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Instructions
- Slice off ends, and then slice squash in half lengthwise. Scoop out seeds (and save for roasting for snacks or salad topping!).
- Slice into 1/4"-1/2" thick slices. Toss (directly on baking sheet) with some oil, spices, salt & pepper. My favorite combo for delicata squash is melted coconut oil, chili powder, cumin, and a little bit of salt. .
- Make sure to spread out slices a little bit on your pan (as pictured). This will ensure a truly roasted texture. Crowding the pan results in a softer, more steamed texture.
- Cook at 425 degrees for 20-30 minutes, turning over once halfway through. Timing will vary, so watch carefully.