Roasted Delicata Squash

Well, I suppose it is getting about that time of year again, because my grocery store is starting to fill the produce aisles with all of those strange pumpkin/squash things!  So this time I picked up a couple of delicata squash!  They are kind of like butternut squash taste-wise; however, the skins are edible.  With that said, I found the skins a little bitter, so I just scooped the meaty part out as I was eating it. Also, this is a rich side dish, so enjoy sparingly with a good piece of ham and some greens!

Roasted Delicata Squash

Roasted Delicata Squash


  • 2 small-medium delicata squash
  • 2 tablespoons ghee or organic butter
  • 1 tablespoon maple syrup
  • sea salt, to taste
  • cinnamon, garnish


  1. Preheat oven to 350 degrees F.
  2. In a small saucepan on low heat, warm butter and maple syrup until blended. Set aside.
  3. Cut the ends off of the squash. Cut in half lengthwise. Scoop out seeds and set them aside for roasting later (optionals). Cut into chunks.
  4. In a large bowl, pour syrup mixture over the cut squash. Mix until coated. Sprinkle with sea salt.
  5. Skin-side down, place squash in a large baking dish. Cook for 45 minutes until tender. Sprinkle with cinnamon to taste.
  6. Enjoy!

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  1. Simply Living Healthy says:

    Delicata Sqaush is my favorite…made some just this weekend. I was surprised to find it at my local natural market this early so I couldn't resist! I actually haven't ever found the skin bitter…I cut in half moon shapes, toss it in coconut oil and celtic sea salt and roast it in a single layer on 400 for about 30 minutes (I flip them once)…I call them squash fries since they get nice and toasty when roasted…LOVE IT!

    • cavegirlcuisine says:

      That's great! Have you ever roasted the seeds? I set them aside and am going to do this soon…maybe to use on salads or even try some sort of pesto…

  2. Pingback: Cavegirl CuisineGrapefruit Marinated Acorn Squash with Roasted Hazelnuts

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