Roasted Delicata Squash


Did you know you can eat the skin of delicata squash?  And if you did, know have you actually tried it?  I fell into the category of knowing I could eat it since discovering this amazing squash years ago, but being too afraid to actually try it.  I was always worried about it being tough.  Silly I know.  Thankfully I’ve graduated and am now chomping away on some delicata skin.


A few weeks ago while eating out at a restaurant we ordered two sides of roasted delicata squash with brown butter for the table.  Of course they came with the skin on and I couldn’t stop eating it.  Oh so good!  Delicata is my favorite kind of squash and I consume plenty of it every fall/winter season.  But, I always peeled it uncooked or scraped the flesh out of the skin once cooked.  Seriously how foolish can I get!?!


Immediately after enjoying the restaurant roasted delicata squash I decided it was time to try cooking it in my kitchen with the skin on.  And here you have it.  A simple roasted delicata squash served with chèvre and pomegranate seeds.  So easy to prep!  I’m totally hooked and foresee lots of roasted delicata happening this season!

Roasted Delicata Squash

Roasted Delicata Squash

A perfect side dish for your fall feasts!


  • 3 delicata squash, washed and dried
  • 1-2 tablespoons ghee
  • s&p
  • 2-4 oz chevre
  • 1/4 cup fresh pomegranate seeds


  1. Preheat oven to 425.
  2. Slice delicata squash lengthwise and scoop out seeds. Slice into half moons 1" thick.
  3. Place ghee in a large (12") skillet and melt ghee over medium heat. Once melted turn off heat. Add squash and season with s&p. Toss gently making sure to coat all the squash with ghee. Arrange squash to be in as much as a single layer as possible.
  4. Bake 25-30 minutes until tender. You can stir half way through for even browning (I did not).
  5. Place cooked squash in a bowl and crumble on chèvre as much as you like and top with pomegranate seeds.


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  1. Pingback: Fall Flavored Ground Beef | My Daily Bite

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