Thanksgiving Sides: Delicata Squash

Did you know you can eat the skin of some squash?

This squash is in that squad. I found it in Trader Joe’s with a label on it and cooked it according to it’s directions. 
The skin softens enough when you roast it so you can eat the whole thing. I like to drizzle a little salt and honey on the squash when it’s ready and eat it just like that. 
Here is the SUPER simple recipe I want to share with you. 
It’s perfect for you fall table, and you can toss it in a salad for some great roasted flavor and bright orange color. Pomegranate seeds with it would look wonderful too. 


(serves 2-4)
  • 1 delicata squash
  • 1 Tablespoon or so olive oil
  • ½ teaspoon salt or so
  • 1 teaspoon honey or so


Preheat oven to 400F. 
Slice squash in half, lengthwise (carefully). You can also microwave it for 2-3 minutes to soften it if you’re having trouble cutting it. Just poke holes in it before you microwave. 
Remove the seeds with a spoon. You can clean them and roast them if you want. The seeds are full of Vitamin E and iron and good for you. 
Slice the squash like below. Then, toss with olive oil and salt. A little pepper too if you like. 
Then lay out on baking tray and roast 15-20 minutes, turning once. When golden brown, they’re done. 
Drizzle with a little honey and more salt when they come out of the oven. 
Let cool a bit if you’re tossing it into a salad.

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