When I spot delicata squashes in my local grocery store, I do a hop-skip-jump towards them. Why? For one, these lovelies are seasonal. They show up in the Fall/Wintertime. For another, they get swept away by customers that know how delicious they are. And a third reason? These squashes are SO easy to prepare. Unlike their cousins, no peeling is needed. You can eat the peel. You know how nutritious peels are, don’t you?
Delicata Squash
Delicata Squash
If you have never heard of delicata squash, I don’t blame you. It is not part of the Indian cuisine, so this squash was unfamiliar to me as well. After I came to the United States, I used to see them in stores. Since I didn’t know how to cook them, and for fear of spending too much time removing the hard peel, I never bothered trying them.
A few years back, I was trying to introduce new veggies and fruits into my diet, and delicata squash came into my kitchen. I Googled a few recipes and decided to add this and that to make it my own recipe. Since then, this squash has become a regular on our plates.
The most wonderful thing about this squash is that it doesn’t need to be peeled. If you have peeled butternut squash, you know how arduous of a task it can be. The delicata can be roasted as is, and best yet, the skin can be consumed. The squash has a lovely nutty savory-sweet flavor, which, I am sure, you will fall in love with.
It is super easy to pick a good squash. Find one with no blemishes and one that feels heavy in your hand. I also love that these squashes don’t need to be refrigerated. They can sit in a cool and dry place in your kitchen for several days.
The squash can be sliced into circles or half-moons for this recipe. This is how I usually prep this squash: Remove the top stalk and cut lengthwise. Remove all the seeds and strings. Cut into 3/4″ half-moons. It is as simple as that!
What Spices to Add to Delicata Squash?
Roasted Delicata Squash
Let me say this: the list is as endless as your imagination. In the past, I’ve baked them plain with just salt, olive oil and black pepper powder. For this recipe, I’ve chosen to make it a tad spicy, hence the addition of red chili powder, along with turmeric, salt and olive oil. I’ve sprinkled some freshly ground black pepper after roasting. You can also bake this along with veggies that take approximately the same time to get done. A few examples would be broccoli or cauliflower florets, whole garlic pods, green apples etc. Just use your creativity and make this dish as authentic and original as you are!
Squash Recipes
Did you know that there are two types of squashes? Summer squash and Winter squash. The difference between the two is that summer squashes like zucchini and crookneck taste best when harvested while they are tender. On the other hand, winter squashes are at their tastiest best when harvested at full maturity. If you love squashes – both summer and winter, we have a plethora of wonderful dishes for you to try.
- Zucchini Banana Bread
- Opo Squash Yellow Mung Curry
- Roasted Butternut Squash & Black-eyed Peas Soup
- Butternut Squash Peel Chutney
- Vegan Stuffed Acorn Squash
- Creamy Vegan Chayote Squash Soup
- Stir-Fry Zucchini Noodles
Baked Recipes
If you love oven-roasted or baked or air-fryer goodness, browse through my favorites:
- Roasted Brussels Sprouts
- Baked Spicy Chicken Curry
- Roasted Eggplant & Tomato Chutney
- Crunchy Baked Plantain Chips
- Baked Salmon
- Vegan Spicy Baked Eggplant
- Baked Okra
- Gobi Pakora
- Crispy Air Fryer Tofu & Tofu Pakoda
- Air Fryer Masala Wada
Squashes are wonderful for your body. They are a chockablock of fiber and contain generous doses of Vitamins A, C, and B6, along with potassium and antioxidants. Squashes are low in calories too, which is always an added bonus, right?
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Roasted Delicata Squash
Equipment
Ingredients
- 1 Cup Delicata Squash - 1 medium sized squash
- 1 Teaspoon Olive Oil
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Red Chili Powder - Or to taste
- 1/4 Teaspoon Himalayan Pink Salt - Or to taste
- 1/4 Teaspoon Black Pepper - Freshly ground
Instructions
- Wash delicata squash. Cut the top ends off. Slice lengthwise. Using a spoon, scrape out the seeds and strings (compost your waste!).
- Cut the squash into half-moon shapes.
- Into a bowl, add olive oil, salt, red chili powder, turmeric powder and the cut delicata squash pieces. Using your hand, mix everything well, so all sides of the squash are evenly coated with the oil and spices.
- Preheat oven to 400 degrees Fahrenheit. Place delicata squash slices on a baking sheet in a single layer.
- Bake for 20-25 minutes or until squash has softened. Flip them halfway through for even browning on both sides. Oven times vary, so keep an eye.
- Serve hot with a sprinkling of freshly grated black pepper. Or refrigerate up to 3 days and serve cold tossed into a salad.
Can I make this with the butternut squash that I have?
Hi Bindu, I LOVE roasted butternut squash! You can bake it and make a soup (https://healthy-indian.com/recipes/roasted-butternut-squash-black-eyed-peas-soup/). You can’t consume the peel of roasted butternut squash (make this chutney instead: https://healthy-indian.com/recipes/zero-waste-butternut-squash-sippae-peel-chutney/). Delicata squash tastes very different. Hope this helps.
Very easy and tasty
Thanks Karen!