Incredibly easy roasted Delicata squash

Tis the season to be roasting all the squash you can but honestly peeling some of the tougher squashes is not only dangerous but a pain in the tush. Reason number one why I love Delicata squash. The skin doesn’t need to be removed, is completely delicate enough to eat and is such a wonderfully tasty squash. I love to roast a big pan of it and add it to salads, bowls are straight up as a side dish with protein. I hope you love this simple, yet delicious recipe.

Roasted Delicata Squash

Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Course Breakfast, brunch, lunch, Salad, Side Dish
Cuisine American
Servings 6


  • 1 baking sheet
  • 1 cutting board
  • 1 chef's knife



  • 2 Delicata squash (more if you're serving a lot of people)
  • Olive oil to drizzle
  • Salt & Pepper



  • Preheat your oven to 375 degrees.
  • Spray or drizzle oil on your baking sheet and set aside.
  • Wash your squash ad slice lengthwise and scoop out the seeds.
  • Slice into rings (1/4 inch or so).
  • Add all of your rings to a large bowl and drizzle some olive oil on top and sprinkle with s&p. Toss to coat. Add additional oil if needed.
  • Lay the rings out on your baking sheet in a single layer.
  • Bake for 10 minutes then flip until golden. Remove and serve or store in glass container.
  • Remove and serve or store in glass container.

Affiliate links: Baking sheet, Chefs vegetable knife and cutting board.

If you give this recipe a whirl, please let me know what you think of it. ~xx

— Knead to Cook

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