Delicata is one of my favorite varieties of squash, and this recipe is simple to throw together and bound to be a crowd pleaser. The squash is cut into half rings, tossed with olive oil, cayenne pepper, chili powder, salt, and pepper, roasted until tender, and then topped with pepitas for crunch and flaky Maldon sea salt. The result is a great vegan side dish that has the lovely flavor combination of spicy and sweet, making you want to constantly go back for more.
What Does Delicata Squash Taste Like?
It’s an heirloom variety of squash that is truly one of my favorites. (Sorry for not posting a recipe for it in so long!) It has a lovely, sweet taste that is only amplified when roasted. According to Modern Farmer, it has brown sugar flavor and tastes like a cross between fresh corn and pumpkin pie. And, new to me, some people even call it “sweet potato squash.” If you love butternut squash, then you’re sure to love the flavor of delicata squash too.
Can You Eat the Skin of Delicata Squash?
Yes! The fact that you can eat the skin of delicata squash is one of my favorite aspects, because it means delicata squash is much easier to cook with compared with tough-skinned winter squash like butternut. But take note! You should make sure to clean the squash before cooking it. I recommend running the delicata squash under running water while gently scrubbing it with a produce brush to remove any exterior dirt.
One slight caveat to the skin eating thing is that I once bought delicata squash from my local grocery store to later find that it was coated in wax of some sort (presumably to make it last longer), requiring it to be peeled off. This was years ago and I haven’t encountered it since (now I also mainly buy squash from the farmers’ market), but just something to potentially keep an eye out for!
What Are Pepitas?
Pepitas mean “little seeds of squash” in Spanish, and in this recipe they are sprinkled on the plated dish for a little extra color and crunch. Pepitas are green, shell-less, thin-skinned seeds from oilseed or Styrian pumpkins. They’re great for adding texture to dishes (as is the case here). If you can’t find pepitas in your grocery store, feel free to substitute standard roasted pumpkin seeds instead.
Photos by Andrew Bui.
Spicy Roasted Delicata Squash Recipe
An easy side dish that is both spicy and sweet. It's the perfect fall and winter recipe to add to your cooking repertoire.
Ingredients
- 4 small or 3 medium delicata squash (about 3 pounds), scrubbed clean
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- pepitas, for sprinkling
- flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 425˚F. Meanwhile, trim the ends of each squash; cut in half lengthwise and scoop out the seeds with a spoon; cut the squash into half moons about 1/2-inch thick and transfer to a baking sheet lined with parchment paper.
- Drizzle the cut squash with the olive oil, chili powder, cayenne pepper, and black pepper; toss together so everything is evenly coated. Roast in the oven, tossing around the squash on the baking sheet about half way through, until the squash is tender and lightly browned, about 30 minutes.
- Transfer the squash to a platter and sprinkle with some pepitas and flaky sea salt; serve.
[…] Spicy Roasted Delicata Squash Recipe […]