roasted delicata squash

January 20, 2014 § 50 Comments

I usually always buy butternut when I get the inkling to buy winter squash.   How butternut became my squash by default is not a mystery.  It’s nutty, buttery, and the aroma is mild when you slice it in half.  No matter how you cook it  (boiled into a creamy soup, roasted until caramelized  or baked and whirled into a smooth and soothing butternut purée) butternut squash has always been my favorite.   Shopping at the squash display the other day I made a decision to break out and try something new.  I decided to buy three delicata, one for each of us.


Buttery, nutty and no need to peel!  The thin skin makes preparation easier than most winter squash.  After roasting, the skin can be eaten with the flesh, providing a nice contrast in texture.


Try this savory roasted delicata squash.  It just may become your new favorite gourd too.


I n g r e d i e n t s

  • 1 delicata squash, per person
  • 1 tablespoon melted butter, per squash
  • 1/3 sweet onion, quartered, per person
  • 1 sprig thyme, per person
  • sea salt and pepper

M e t h o d

Preheat oven to 425°F.  Slice squash in half lengthwise, remove the seeds, trim the ends off and chop into bite size pieces.  Place all ingredients in a bowl and toss.  Place on a roasting pan and roast for 15 minutes, toss around and roast for 15-20 additional minutes until nice and golden.

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