Cooked delicata is slightly sweet and combines perfectly with the warming spices used in this recipe complement the soft interior and slightly crisped exterior of the roasted squash.
I love butternut squash but I do not like opening them.
Delicata squash to the rescue.
The outer skin of butternut squash is so thick and they’re so rock-hard that even slicing it in half is much easier said than done. I feel like I could easily lose a limb with the machete-sized knife I need to use in order to hack through it and I have to wind-up as if I am swinging my knife like a baseball bat at home plate, just to enable my knife to initially pierce the concrete-like exterior. And yes, I have very large and sharp knives, but I still struggle.
If this sounds familiar, your new best friend is the smaller and much more user-friendly delicata squash, also known as the peanut squash, Bohemian squash, or sweet potato squash. It’s typically viewed as a winter squash but is actually in the same family as summer squash; think zucchini and yellow crookneck squash, which are so much easier to work with raw. By no means is delicata soft like a zucchini but it’s much softer than a butternut.
The beauty of delicata is that their characteristic green-veined skin is thin and it’s edible, so they don’t require peeling, a nice time, effort, and finger saver.
I trimmed the top and bottom inch from the squash so that I had flat bases, stood it on one end, and then cut down it vertically and scooped out the minimal amount of seeds. Then I sliced horizontal wedges, about three-quarters of an inch thick in width.
I placed the slices on a Silpat Non-Stick Baking Mat-lined baking tray, drizzled a few tablespoons olive oil over the pile, and generously sprinkled cinnamon, ginger, and a pinch of sugar. I tossed the sweetly spiced pile with my hands, then arranged the pieces in a single flat layer, and roasted them for about 20 minutes in a hot 425F oven. When roasting vegetables, high heat encourages crisping.
There are a million ways to flavor and season the squash, from coconut to canola oil, and from garlic to garam masala. I prefer warmly spiced notes this time of year and am a huge cinnamon fan. The cinnamon and ginger gave these chunks of beta-carotene a nice, warm, fragrant flavor and the pinch of sugar aided with caramelization.
After twenty minutes, I flipped the pieces over, and allowed them to roast for another ten minutes or so, long enough that they were browned and golden. Baking times will vary based on the sizes of the pieces, the squash itself and it’s moisture content, and how well-done your preference is.
Scott is not a huge squash fan, and if I’m going to get him to eat it, or tell him that Baked Parsnip Fries are regular fries, I need to ensure everything is well-done and well-caramelized. He gravitates for the blackest pieces.
The outside of the delicata crisped slightly and the interior remained soft, tender, and buttery. The flesh of delicata is less fibrous and creamier than butternut or acorn squash, and it’s a bit sweeter, which is nice in case someone in your house isn’t a big squash lover. I find it to be closer in taste to roasted sweet potatoes compared to many other squash varieties and like all squash or root vegetables, it’s hearty and filling, warm and comforting.
I like dipping the little half-moons into Homemade Spicy Honey Mustard and because they’re nature’s version of a Scoop-style chip, they’re perfect dippers. Five year old Skylar eats her squash, parsnips, and turnips well-slathered in ketchup. Whatever works.
Most of us likely comforted ourselves all day long yesterday with Thanksgiving food. And then with the leftovers. And December means holiday parties and holiday cheer for a solid month and eating a few extra vegetables is probably a good thing.
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Roasted Cinnamon-Ginger Delicata Squash
Ingredients
- 1 medium delicata squash, trimmed to 3/4-inch thick pieces
- 2 tablespoons olive oil, or substitute coconut oil, canola oil, or a favorite oil
- 1 teaspoon cinnamon, or to taste
- 1 teaspoon granulated sugar, optional but helps with caramelization
- ¾ teaspoon ground ginger, or to taste
- salt and pepper, optional and to taste
- optional seasonings desired, to taste
Instructions
- Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size or line tray with aluminum foil and spray with cooking spray; set aside.
- Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about 3/4-inch thick in width; length does not matter.
- Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute. Arrange squash in an even flat layer on baking tray, without sides touching. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences.
- Serve immediately. Optionally, serve with Spicy Honey Mustard or Creamy Balsamic Reduction Dip Leftover squash may be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried delicata squash or have a favorite squash or root vegetable recipe?
Any squash opening tips or tricks?
I’d love to hear about your favorite recipes and any tricks you use to make cracking open raw squash easier and safer, rather than the whack ‘n pray method.
Have a great Thanksgiving weekend and stay tuned for a giveaway!
I just started experimenting with delicata squash this year. LOVE that you don’t have to peel it. Sometimes I get so aggravated when peeling pumpkins, kabochas or acorn squash.
I just love, love, love delicata squash. It has such a lovely and unique flavor. Yours looks really delicious and perfectly roasted.
Those caramelized edges are glorious! I’m almost embarrassed to admit that I’ve never tried Delicata. I’ve always “meant” to, but wind up grabbing one of the other types surrounding it, instead. But sometime in the next 6 weeks or so…it’s on. I’m making a point of buying one. And I may just have to give this method a go for my first time around – love the cinnamon!
I bet you’ll love it once you try it!
I don’t think I’ve tried that kind of squash before, but I do love all the squashes I have tried.
I love how balanced you are in all things, Averie, but particularly in your parenting style. Good for you that you’ve managed to get Skylar on board with squash, slathered in ketchup or not!
She had brussels sprouts for breakfast/brunch this morning, and some things go over better than others, of course. But seriously in this house, there is no room to be a picky eater – I have too many food trials happening for recipes and it’s kind of like, this is what’s served. Eat it :) Sometimes that’s squash and sometimes that’s a ridiculous dessert, but it all seems to work out!
No wonder it’s called butter-NUT squash, it needs some nut cracker, a very big one, and preferably with slicing option too… :)
” butter-NUT squash, it needs some nut cracker” <-- lightbulb a-hah! moment! YES!! It needs a nutcracker to open the thing! I wonder how the pilgrims or our ancestors opened them? Maybe they just dropped them on the ground and let them go splat...which actually wouldn't be a bad idea to crack it open that way :)
Hehe, I guess again the Indians helped the pilgrims to crack pumpkins open: tomahawk was a part of Wampanoag Indians outfit (as well as many other’s). :)
You are not alone Averie: I love butternut squash but have the very same issue. I use cleaver knife and chop about an inch thick rings off the squash, then clean each circle from the seeds, and bake. After it I can prepare it the way I like it. That’s the only more or less (I think still more) labor intensive way to deal with that stubborn yet fantastic tasting vegetable… :)
And what you described still sounds like work! I do love butternut and the best way I deal with them is just halve them, and put a mixture of sauce, i.e. mustard, soy, ginger, whatever I feel like in the hole, baste it onto the flesh, and then bake. It’s not perfect either but it passes. They are so tricky – delicata is way easier to contend with!
I love how Trader Joe’s sells butternut squash already peeled and cut. So convenient!
Any time veggies or fruit are cut into, I worry about shelf-life, bacteria being exposed, etc. so I do like cutting into them myself when I’m ready for them but not wrestling with them – such a dilemma :) Because yes the precut are SUPER handy and no fingers will be lost!
You know the sole reason why I don’t buy whole butternut squash is bc I LOATHE peeling and chopping it! I have never seen Delicata squash before, unless I am super blind and oblivious at the store. I usually pay extra for it pre-sliced! Glad there is a solution out there. I loooove roasted squash of any variety. Just like all my roasted veggies, I like them sorta burned and crispy.:) I have to try them dipped in honey mustard! Ketchup is my usual dippage of choice haha! Skylar and I are long lost twins.
Some people say they have a hard time finding it, but it’s right in the squash bins of my regular grocery store for like, 99 cents. Right by acorn, butternut, and all those bumpy guys :)
And yes, I love my ketchup too girl. Skylar didn’t fall far from the tree..ha!
I’m glad to know I’m not the only one who uses a machete to crack open butternut squash! Lol I just read an article on winter squash and delicata was highly recommended. This recipe looks so good ~ I can’t wait to try it! Thanks Averie!!
ooooo…I love roasted squash – and all the ideas you shared.
The butternut squash dilemma you mentioned definitely sounds familiar. Happens to me every time. I’ve taken to cutting them like a week before I use them just to get it out of the way!
It looks like I need to get my hands on a delicata squash, and fast. And then I will roast it with cinnamon and ginger because that sounds sooooo good. Thanks so much for the awesome recipe!