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Last Updated on December 11, 2023 by Cathy

This delicata squash recipe is simple and sweet-tasting, it’s hard not to eat it all before it reaches the table.

I really enjoy eating the different varieties of winter squash this time of year. Since they are in season right now they are so inexpensive to buy.

Even though I enjoy eating the different types of squash, I hate cutting & peeling them! That’s why I love delicata squash, it has softer skin which makes it easier to cut. Not only that… but you can eat the skin so you don’t have to peel it!

Delicata squash is not very common, the stores don’t carry very many of them so whenever I see them I buy them. They are yellowish with an oblong shape and stripes going the width of the squash. I don’t know why they always seem to be at the bottom of the display of squashes. It’s waiting for me to knock them all off onto the floor as I’m digging it out. (Yikes!)

There are different ways of cooking delicata, the most common is baking it. You can also sautée, steam, or even add it to the meat or a vegetable mixture. Roast them with seasonings on top of parchment paper, this is the easiest and I’m all for easy cooking.

The seeds of the squash are also eaten, usually after they’ve been roasted. You can eat them alone or sprinkle them on top of soups or salads.

Delicata squash is a good source of dietary fiber and at only 9 carbs per serving (one cup). That’s much better than the 56 carbs per serving of sweet potatoes.

Delicata Squash Recipe:

Cinnamon Delicata Squash

Cathy @ mswellnessroute.com

A simple and sweet tasting squash, it’s hard not to eat it all before it reaches the table.

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Prep Time 5

Cook Time 30

Total Time 35

Servings 2

Ingredients

1 delicata squash
1 tablespoon coconut oil or olive oil
1 teaspoon cinnamon
dash of salt optional

Instructions

Preheat oven to 425 degrees.
Melt coconut oil, add cinnamon, stir and set aside for later.
Wash away the dirt on the delicate squash.
With a sharp knife cut the ends off the delicata, then cut it in half lengthwise.
With an ice cream scoop or spoon scoop out the seeds, discard or save for drying or roasting later.
Cut each half into 1/2 inch segments and place into coconut mixture, stir until evenly coated.
Arrange the pieces in a single layer onto the parchment paper.
Place in oven, after about 15 minutes turn them over.
Bake for a total time of 25-30 minutes depending on thickness or until both sides are golden brown.

You may also enjoy Easy Acorn Squash Fries