Can you eat the skin of roasted delicata squash?

Yes! The skin of the delicata squash is so delicate that after it's roasted you can eat it right along with the flesh of the squash. This makes it ideal for a quick and easy side dish because you don't have to worry about the hassle of peeling the squash! It also makes for a beautiful presentation as the squash has a bit of a scalloped edge when sliced.

Are delicata squashes healthy?

I try to stay away from referring to foods as healthy or unhealthy, however, any veggie that you are consuming as close to its natural state as possible is something that you should feel good about eating. Roasted delicata squash is a delicious, wholesome side dish packed with nutrients!

Does delicata squash taste like butternut squash?

Yes! I'm not a winter squash aficionado, but I find that most of them have a really similar flavor. I'd say that delicata squash might be a touch more flavorful than butternut squash, which may have something to do with leaving the skin intact, but they taste very similar so if you enjoy butternut squash, you'll no doubt love this roasted delicata squash as well! Delicata is also sometimes referred to as sweet potato squash because its flavor is similar to that of a sweet potato.

Roasted Delicata Squash

Name: Roasted Delicata Squash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 small/medium delicata squash; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; Kosher salt; fresh cracked pepper; 4-5 cups fresh spring greens; 1 tablespoon olive oil; 2 teaspoons balsamic vinegar; 1 teaspoon Dijon mustard; Kosher salt; fresh cracked pepper; 1/4 cup roasted pumpkin seeds; 1/4 cup pomegranate seeds; Creamy Whipped Feta (but with parsley instead of dill)

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This flavor-packed roasted delicata squash comes together in about 30 minutes with simple, pantry staple ingredients. It’s a delicious side dish for the holidays or a quick vegetable to serve alongside your favorite weeknight dinner!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 small/medium delicata squash
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Kosher salt
fresh cracked pepper

Salad:

4–5 cups fresh spring greens
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
Kosher salt
fresh cracked pepper
1/4 cup roasted pumpkin seeds
1/4 cup pomegranate seeds

Serve over:

Creamy Whipped Feta (but with parsley instead of dill)

Instructions

Heat oven to 425 degrees.
Cut the ends off of each squash. Then slice each in half lengthwise.
Scoop out the seeds and fibrous strands and discard them.
Slice squash widthwise into 3/4″ slices and add to a large bowl.
Drizzle with olive oil and season with oregano, sage, thyme, and a couple large pinches of salt and pepper. Toss to coat evenly.
Spread squash slices in a single layer on a rimmed baking sheet.
Roast for 20-25 minutes or until tender and cooked through.
While the squash is roasting, throw together my quick and easy Whipped Feta recipe.
Also whisk together olive oil, balsamic vinegar, Dijon mustard, and a couple large pinches of salt and pepper until dressing is emulsified. Dress spring greens with the dressing.
Spread creamy feta on a serving platter and place spring greens alongside.
Serve roasted squash over feta and greens. Top with pumpkin seeds and pomegranate seeds and enjoy!

9×13 baking sheet

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Notes

I know the Creamy Whipped Feta might seem like a bit of extra work, BUT I promise you – it takes literally just a few minutes to throw together and it takes this roasted squash dish to another level!! You can serve it on the side as a dipping sauce for the squash, spread a layer of it on your serving dish or add a dollop to each plate as it’s dished up. Either way, it adds such an amazing, slightly salty, fresh lemon, herby, creamy element and it pairs perfectly with the savory roasted squash! So what I’m saying is, don’t skip it!
I prefer a hearty slice of squash for this roasted delicata squash recipe. However, you can slice these squash as thin or thick as you’d like! I recommend slicing them about 3/4″ thick but you could do a 1/4-1/2″ if you’d like them to go further. Or slice them even thicker, up to 1″ thick, if you’re looking for an even heartier slice. If you slice them thinner, just roast them for less time (15ish minutes). If you slice them thicker, you’ll need to roast them for longer (30ish minutes).
If you’re into roasting the seeds, check out this recipe for roasted squash seeds!

Nutrition

Serving Size:
Calories: 147
Sugar: 3.5 g
Sodium: 249.4 mg
Fat: 12.2 g
Saturated Fat: 1.8 g
Carbohydrates: 9.8 g
Fiber: 2.1 g
Protein: 3.3 g
Cholesterol: 0 mg