I was first introduced to delicata squash only recently when I shot the recipe you see here with a good friend of mine. I’m now a big fan!

Aside from its terrific combination of butternut squash and acorn squash flavor, the next best thing about delicata squash is that you don’t have to peel the squash skin before cooking and eating it. That’s a huge bonus not only for ease of preparation but also nutritionally as the nutrients that are most abundant in the squash both in the skin and in the flesh just below the skin, just as with any other fruit and vegetable, are left intact. Great!

All you need to roast delicata squash as simply as possible is just the squash itself (here’s what it looks like compared to butternut and acorn squash), 1 tablespoon of olive oil, and a dash of salt.

Click any picture on this page for an easy-to-follow step-by-step picture book recipe.