Delicata Squash Recipe
Created by Lower East Side Preparatory HS, New York, NY | Tess Nelson, 2013-2015 | Edited by Delphine Remy
Yields: 6 servings | Total time: 40 minutes
A surprising discovery! This delicate squash also called sweet potato squash turned into delicious and crispy moon-shaped pieces!
- 1 delicata squash
- 2 Tbsp. olive oil
- Salt and pepper to taste
- Preheat the oven to 425 degrees.
- Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
- With a sharp knife, cut the delicate squash in half lengthwise. This should be easy and not require any crazy hacking.
- With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish).
- Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
- Arrange the pieces in a single layer in a metal baking pan and coat in 2 Tbsp. olive oil. Too much oil can make the squash soggy. Salt gently.
- Place in the oven and roast for 15 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
- Continue roasting for about 15 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes.
- Adjust salt and pepper.
- Serve as a side dish with the rest of your dinner, it is so YUMMY!