Do you eat the skin on delicata squash?

You can absolutely eat the skin which makes delicata squash easy to prepare since you don't need to peel it. The skin is thin, edible and crisps up a bit in the oven when roasted.

What to do with leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat in the oven, in a skillet or in the air fryer. Or use straight from the fridge and add to a salad or nourish bowl .

How many people does this serve?

If this is the only side dish served alongside a protein, it serves 4 ( 1/2 medium delicata squash per person ). However, when served as one of multiple sides for a large meal like Thanksgiving, I find that it can easily serve 6-8.

Can you freeze roasted delicata squash?

Technically yes but I find that the texture changes and that freezing is more suitable for mashed or pureed squash.

Are delicata squash seeds edible?

Yes! You can roast them like pumpkin seeds.

Maple Roasted Delicata Squash

Description

This oven roasted delicata squash recipe is the perfect side dish for fall and winter meals. Sliced delicata squash is tossed in a simple maple syrup mixture and roasted until tender and perfectly caramelized. Yum!

Ingredients

Scale

2 medium delicata squash (about 2 pounds / 907 grams total), washed and dried
2 tablespoons maple syrup
2 tablespoons avocado oil (or substitute olive oil or melted unsalted butter)
1/2 teaspoon salt
1/2 teaspoon cinnamon

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Instructions

Preheat oven: Preheat the oven to 425F / 220C. Line a large baking sheet with parchment paper (optional, for easy clean up) or leave as is.
Cut squash: Trim off both ends of each delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and stringy bits. Lay cut-side down on a large cutting board and slice each of the seeded halves into ¾-inch (2 cm) thick half moon shaped slices.
Season: Place the slices into a large mixing bowl. In a small bowl, mix together the maple syrup, avocado oil, salt and cinnamon. Pour over the squash slices and toss to evenly coat.
Arrange: Arrange the squash slices on the baking sheet in a single layer, leaving room between them so they aren’t touching. Brush or drizzle on any remaining maple syrup mixture that is left at the bottom of the bowl.
Roast: Roast in the oven for about 35-40 minutes (flipping halfway through) or until squash is golden brown and caramelized on the outside and tender on the inside.

Notes

Leave space: To brown and caramelize, the squash slices need room on the baking sheet. If they are crowded and touching, they’ll just steam instead of caramelize.
Optional garnishes: Adding garnishes is a beautiful way to present this side dish for special dinners like Thanksgiving. Some garnish ideas include: pomegranate arils, dried cranberries, pepitas, chopped pistachios, walnuts, pecans, fresh thyme, goat cheese, etc.
Do you eat the skin? You can absolutely eat the skin on delicata squash. It is thin, edible and crisps up in the oven when roasted. I think it’s delicious but you can also just eat the fleshy part if you prefer.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat in the oven, in a skillet or in the air fryer. Or simply add it straight from the fridge onto a salad or nourish bowl.
Tip: A melon baller works great for scraping out the stringy bits when prepping the squash.