Delicata Squash is so sweet and delicious; you don’t need to do much to enjoy it. Just toss it in olive oil, roast it, and finish with a bit of flaky salt. These cheerful little half-moons can be eaten like french fries or added to pasta dishes or salads. Is the delicata squash skin edible? Yes! No peeling or scooping required.
Note about roasting pans: An ungreased baking sheet works nicely for this. There’s enough oil on the squash that you don’t need to add additional oil. Parchment paper is not necessary and makes it more difficult to flip the squash. A lightly oiled cast-iron skillet also works great, but you might find the squash crisps up a little bit faster and unevenly, so you might want to flip the squash more often.
Prep the squash and preheat the oven:
Preheat oven to 425°F.
Wash the outside of your squash well and set it on a sturdy cutting surface.
Using your largest, sharpest knife, trim off both ends. Set the squash upright on one of the flat edges, and cut in half lengthwise (vertically).
Scoop out the seeds and stringy pieces. A grapefruit spoon works well for this—or you can use a paring knife and spoon.
Place flesh side down on a cutting board, and slice the squash into equally-sized half-moons (approximately ¼” thick).
Add oil and seasonings:
Toss in olive oil, being sure to oil each piece thoroughly on both sides. You can do this in a bowl with a spoon or on the baking sheet with a basting brush.
Add salt, pepper, and curry powder (if using).
Lay squash out in a single layer on an ungreased baking sheet.
Roast for 20-25 minutes:
After 10 minutes, gently flip squash with a metal turner and every 5 minutes after that. Note: It isn’t necessary to flip each piece individually (unless you want to). Just be thorough and make sure each piece is getting flipped regularly.
The squash is done when it’s as browned and crispy as you like it.
Remove from oven and finish with a pinch of flaky or kosher salt.