I love Kabocha squash but cutting it is a bear!!! I have to brace myself mentally for the challenge and work hard not to remove a finger in the process. So, I started buying these adorable Delicata squashes from the market or Trader Joes. Of all the squashes, these are the easiest to manage and come out so delicious. Simply: slice, coat, and bake for 30 minutes. Voilà – now you have yummy roasted Delicata squash to enjoy as a side dish or toss on a salad.

We are nearing the end of October and the first notes of “cool” are seeping through the morning air. My house is one that traps the cold so I like using the oven in the morning because it serves a dual purpose. 1. I can bake something yummy (sometimes cookies) AND 2. the oven warms up the house. Because this squash is so easy to cut, I can manage it with sleepy eyes. Otherwise, I prepare it in the afternoon and roast a batch 30 minutes before dinner.

My biggest problem is self-discipline. I am guilty of eating every delectable and adorable half moon slice right off the tray as it cools. The crescents are slightly sweet with a creamy, texture. Pure comfort food — but healthy too!

Roasted Delicata Squash Recipe

I hesitate to enter a serving size since I can eat all three squashes in one sitting but I would say 3-4 squashes for 4 people.  According to the Farmer’s almanac, “Delicata squash is a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. But unlike most winter squash varieties, this squash is not as rich in beta-carotene”. If you’d like to try the Japanese squash, Kabocha, see this post here. The roasting technique is the same and they are both great on salads, as a side dish or to store in the fridge and snack on.

Ingredients: 

• 3-4 Delicata Squash washed  with skins on
• 1 Tablespoon of Olive Oil
• A few grinds of  Pink Himalayan salt (or salt of choice) and freshly ground pepper

Directions: 

Preheat oven to 400 F and line 2 baking sheets with tinfoil.

Cut each squash in half lengthwise and use a spoon to remove the seeds. Lay each half face down and slice into 1/2 inch “crescents” and place in a large bowl. Add olive oil, salt and pepper and mix well to coat.

Place coated crescents on lined baking sheets so they don’t touch/overlap. Bake for 30-35 minutes (should be soft when pierced with a fork).

Allow to cool for 10 minutes before removing (so pieces don’t stick to the tinfoil).