Can you eat the skin of roasted delicata squash?

Yes, you can. What’s unique about delicata squash is that the skin doesn’t need to be peeled before roasting, like I do when making roasted butternut squash . The name “delicata” means delicate, noting this squash type’s thin and edible outer skin.

Why is delicata squash good for roasting?

Delicata squash is a great choice for roasting because it doesn’t have to be peeled (one less step) and it roasts relatively quickly. It has a soft, not stringy, texture throughout making it a family friendly veggie.

Is delicata squash the same as butternut squash?

No, both delicata and butternut squash are considered winter squash, but they are different varieties of winter squash. Butternut squash has a tougher outer rind that needs to be peeled off before roasting, whereas the rind of delicata squash is thinner, tender, and edible.

Roasted Delicata Squash

Servings: 4-6 (Makes 3 cups total) 1x

Scale

Ingredients

2 medium delicata squash (1½ to 2 lbs total)
1 tablespoon avocado oil or olive oil
½ teaspoon fine salt
¼ teaspoon black pepper
1 tablespoon fresh thyme leaves

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Instructions

Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment paper.
Using a large knife, cut both of the delicata squash in half lengthwise and use a spoon to scoop out the seeds. Cut the squash halves into ½-inch thick half-moon slices and place in a large bowl (NOTE: You do not need to peel the squash).
Add squash slices to the baking sheet. Drizzle the oil over top and sprinkle with the salt, pepper, and thyme leaves.
Toss the squash around to coat with the oil, salt, and pepper. Then spread out the squash pieces in a single layer. May place some fresh thyme sprigs over the squash, if desired.
Bake for 20-25 minutes, stirring after 10 minutes of baking time, until the squash pieces are tender and lightly browned.
Remove from the oven and serve.

Nutrition Information

Serving Size: ¼ of the recipe or ~¾ cup
Calories: 90
Fat: 3 g
(Sat Fat: 0 g)
Sodium: 260 mg
Carbohydrate: 17 g
(Fiber: 3 g
Sugar: 4 g)
Protein: 2 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegan Vegetarian Whole30

Recipe By: Jessie Shafer