Oven Roasted Delicata Squash Recipe (2024)

FAQs

Do you eat the skin on roasted delicata squash? ›

So what kinds of squash do we actually recommend eating with the skin on? We have three types of squash that we will always attack without peeling. Those would be honeynut, acorn, and delicata. When you roast, braise, or simmer these varieties, the thin skin gets tender and easy to chew.

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

The squash is done when tender.

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Your large butternut squash halves should be perfectly baked after about 90 minutes in an oven preheated to 350 degrees F. If you're using a small or medium squash, adjust the bake time.

If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy. Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.

Save this question. I bake my squash (butternut, etc.) cut side down on parchment paper, 350 degrees, for 50-60 minutes.

Should squash be cut side up or down in the oven? ›

You can cook it face up or face down, but I like to turn the squash face down with the flesh on the parchment paper. Finally, roast your squash for about 50 minutes or until the squash flesh is tender.

Here's the essence of David's tried-and-true, time-honed method for not overcooking summer squash: cut it into larger pieces. I got to work, slicing each medium-sized squash in half lengthwise, and then pulled out the ruler.

Always: Acorn, Delicata, Honeynut

These varieties have thin skins that soften readily when cooked. Next time you slice a delicata into rings ready to roast, don't peel it. Looking for an easy side dish? Our Roasted Delicata Squash with Garden Herbs is a great one to start with.

Most squashes are at their "driest" immediately after harvest... not in terms of their moisture content, but in their cooked consistency. At this point (provided the squash was fully ripe) the starch content is very high, and the cooked texture will resemble mashed potatoes.

All squash skin is edible. However, in the same way you wouldn't eat a banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that even cooked is chewy and stringy.

Its rind may look super tough on the outside, but we can assure you, it's super soft on the inside. There are reasons why your squash may be different this year. The maturity of the squash may be at play. Generally, younger squash has more tender skin so it could be that last year you harvested earlier.

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

The peel is edible and mild. Squash can be eaten raw or cooked. Try yellow squash: Baked into your favorite desserts for extra moisture.