I used to only see delicata squash in Whole Foods and then I started seeing it in Trader Joe’s. Now, it’s becoming more and more popular and I see it in my local grocery store. And for good reason! It’s one of the easiest squashes to cook. For one, it’s rind is softer than most squashes so you don’t need a chain saw to cut into it. Another reason I love delicata squash is that you don’t have to peel it, you can eat the rind! That’s why I love making this roasted delicata squash for a quick, easy side dish in the fall.

What You’ll Need

Delicata Squash
Extra Virgin Olive Oil (I use this one from Kasandrinos)
Salt/Pepper
Optional: maple syrup

How to Make Roasted Delicata Squash

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. This makes for a very quick clean up!

You will want to wash the squash well and dry it because you are going to eat the rind. Cut in half long ways and scoop out the seeds with a spoon. Lay the squash cut side down and slice into half moons. Distribute the half moons evenly on your baking sheet and drizzle with olive oil. You’ll want to use good quality extra virgin olive oil. I personally only use THIS olive oil. It’s organic, single sourced and comes from one family’s grove of olive trees in Greece. You can use code FERRA10 to get 10% off your order.

Roast for 30 minutes. You can drizzle some maple syrup over the squash for a sweeter version but this squash is already sweet on its own.

I season with salt and pepper and enjoy it with a protein of your choice. It’s also great on a fall salad with some goat cheese and pumpkin seeds!

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