This simple recipe roasts delicata squash in the oven until it is delicious and soft. Squash doesn’t need to be peeled before eating. With pumpkin spice aioli, serve warm as a side dish or at room temperature as a snack.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
Ingredients
- 1 large delicata squash – ends trimmed, halved lengthwise, seeded
- 1 tablespoon olive oil
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper, or to taste
Instructions
- Preheat the oven to 450 degrees F (232 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- Place squash halves cut-side down on a cutting board. Cut into 3/8-inch slices; transfer slices to a large bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss until squash is well coated. Arrange squash in a single layer on the prepared baking sheet.
- Bake in the preheated oven until the bottoms are browned and squash is tender, 12 to 18 minutes.
- Cook time will vary depending on the thickness of the squash slices.
- To make pumpkin spice aïoli, combine mayonnaise with garam masala, turmeric, and hot paprika to taste.
Reviews
Delicata is my favorite squash. I use a Moroccan spice blend on the squash and dip them in a simple fry sauce. A great snack. Added bonus we roast the seeds with olive oil and garlic salt. Tasty!
Delicious! I had never tried this type of squash before, but it was recommended to me at my nursery when I was putting in my vegetable garden. The tips on how to cut thru the tough outer skin were appreciated! I only used the oil and salt and we loved it! Next time, however, I think I’d cut the salt to only 1/2 or 3/4tsp, as we are salt sensitive. Made up a sampling of the pumpkin spice aioli using a dab of mayo and sprinkles of Garam masala and turmeric. I did not care for the vinegary taste of the mayo, so made another batch using plain Greek yogurt and the two spices. Yummy!
Excellent recipe! I’ve made it four times in the air fryer. When nearly finished, around 17 minutes, I dust them with paprika, mostly for color. My olive oil is infused with black pepper which contributed well. I recommend a pinch of black pepper if using regular olive oil.
Perfect recipe. The squash was perfection with the slices so tender and crisp at the same time. They melted in the mouth. And Chef John’s Aioli was to die for. For the Hot Paprika, I used Smoked Paprika and added a pinch of Piri Piri Pepper. A wonderful pepper from Africa. It is very hot so a pinch will do when starting use of this pepper. It is a start or in my kitchen. I am going to try this Aioli with other foods. Thank you Chef John! TIP: I have arthritis and the exterior hard shell of the squash was a challenge for me. I finally got my large chef knife into the squash but could not push it through. I took my kitchen Mallot and a kitchen towel and drove the knife through the squash. I did not have any trouble with the crosswise slices.
Excellent, easy recipe. Definitely on my keep list!
The squash turned out great! Soft yet crispy. I omitted the cayenne and added black pepper and garlic powder.
Mine did not crisp up either even after 30 minutes! And the skin was like hard plastic… m Anyway I was able to eat the squash but not the skins. I’ll try it again as I’m sure it was the squash but I really want to know how to make the aoli sauce with measurements! I didn’t see that on there. Any ideas?
EXCELLENT! We love winter squash, though I’d never cooked this type before. Baked it for the full 18 minutes. Went a little lighter on the salt than the recipe called for, other than that, didn’t make any changes and OMG was it fabulous! A definite keeper.
This was my first delicate squash I have ever cooked or tried and it turned out wonderful. I am so glad I got to experience this squash and recipe
Wasn’t sure I’d like squash that wasn’t sweet but this was great. Have tried it twice and will keep this recipe in my files as a keeper.
this the best. it is an amazing taste.
AMAZING!!
All I did was change the spices to my liking. I used Mrs. Dash lemon pepper instead of salt.
Excellent way to quickly add a veg to dinner. We grew huge delicata squash (12” and at least 3 lbs) and more are popping up in our garden daily (July 2020) so We are sending them to friends with this recipe. We are excited to make a good Squash soup to freeze for the Possible future Covid winter.
Yum Yum Yumm!! I seasoned with chunky sea salt, ground pepper, and fresh Rosemary. I’ll use less olive oil next time since this squash is so moist anyway. I put my silpat on holy pan inside my pellet smoker at 350 degrees for 15 min. Amazing smoke flavor added plus beautiful caramelization. Can’t wait to make again.
Delicious! I turned it over half way through.
We have a family member with an aversion to heat, so I subbed in Hungarian paprika for the cayenne. Delicious!
I may have overcooked this slightly, but I won’t be trying it again as there is apparently no way to make it crispy like fries.
I think Delicata is now my favorite squash! I prepared it per the recipe, but did not make the pumpkin aioli. I used Thousand Islands salad dressing as my dipping sauce. For me, I would go easy on the cayenne. The first time I made it , I had a silicone mat on my roasting pan. The second time, I had foil on the pan and it browned better. I have recommended Delicata and Chef John’s recipe to a number of friends. My only problem has been finding it in my local stores in December.
Haha. I’d double it! It is so velvety smooth and buttery delicious! It’s a keeper and one I will make many times during the season I am sure. So easy. So good.
Very tasty roasted squash.