How to Cook a Delicata Squash

by M.H. Dyer

Delicata after scraping out the seeds.

Jack Kunnen/iStock/Getty Images

Delicata squash is a type of winter squash, rich not only in flavor but also in nutrients, including dietary fiber, vitamins A and C, calcium, potassium and folate. The cylindrically shaped squash is cream-colored, with dark-green stripes and speckles outside and golden-yellow flesh inside. Roast delicata squash for tender, flavorful squash with very little loss of vitamins and minerals. Accentuate the mild flavor of the roasted squash with a sweet glaze made of brown sugar, honey and spices.

Rinse the delicata squash in cool water. Use a soft vegetable brush to remove dirt and film.

Preheat the oven to 350 degrees Fahrenheit.

Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn't necessary because the peel becomes tender during roasting.

Cut the squash halves into slices about 1/4 inch thick. Arrange the slices evenly in a buttered baking dish.

Bake the squash for 15 minutes.

Place brown sugar in a small mixing bowl. Stir in honey, cinnamon, ginger and salt. For a spicy flavor, add a small amount of chili powder.

Remove the baking dish from the oven. Drizzle the brown sugar mixture over the squash, then return the squash to the oven.

Bake the squash for 10 to 15 minutes, or until the squash is tender and golden. Spoon the glaze over the squash once about halfway through the cooking time.

Serve the delicata squash hot.


  • Maple syrup can be substituted for honey. Vary the dish by roasting sliced applies or pears along with the squash slices.

Photo Credits

  • Jack Kunnen/iStock/Getty Images

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.