Name: Crispy Roasted Delicata Squash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Seasonal
Ingredients: 1 delicata squash (about 1 pound); 1-2 tablespoons olive oil, avocado oil, melted ghee or coconut oil; 1/4 teaspoon Celtic sea salt (more or less to taste); 1/4 teaspoon black pepper (more or less to taste)

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Crispy Roasted Delicata Squash is a really easy fall side dish or snack. If you like sweet, salty, crunchy things you’ll love this recipe. This way of roasting delicata squash makes it sweet and super crispy. It tastes almost like candy.

I love this time of year when there are many delicious winter squash varieties in the market and they are all nutrient rich and tasty. Unfortunately many of them have rock hard skin that is hard to peel and hard to cut.

Delicata squash is special. The skin has a sweet smooth texture. It’s easy to cut and cooks in 30 minutes. Since the skin is thin you don’t have to peel it. With this recipe you don’t have to cut it into cubes either.

I love this recipe because it’s easy and quick to make, super flavorful, savory-sweet, comforting and delicious.

Carbs Make You Feel Happy

Carbs make you happy. Really, you don’t have to be afraid of carbs. I’m not talking about cookies, cakes, pasta and bagels. You have to choose the right kind of carbs.

Research shows that the intake of high fiber, nutrient dense carbohydrate-rich foods can increase the amount of serotonin produced by the brain because carbs help increase the tryptophan ratio over other amino acids.

Delicata squash is a good for you carb. It’s full of carbs but not so many that you’ll get a blood sugar spike. And there’s lots of Vitamin A and C. It has less calories and carbs than sweet potatoes. The delicata squash is a high-fiber food, especially when you eat the skin like we do in this recipe.

It’s so good I sometimes eat it with my hands like chips. Is that bad manners, maybe, but sometimes a fork just isn’t necessary.

My method for preparing it is very simple. Start by splitting the squash down the center, lengthwise, scoop out the seeds and cut into 1/4 – 1/2 inch slices (half moons). If you like them super crispy make them 1/4 inch. The most important thing is to make sure they’re all even thickness so they cook at the same speed.

Spread them out on a rimmed baking sheet, sprinkle with olive oil and toss so you coat both sides of each slice with the oil. Sprinkle with salt and pepper.

Make sure they are spread out in a single layer. Roast for 15 minutes, flip each slice over and roast for another 15 minutes until brown and crispy ( almost burnt) on the outside and fluffy and soft on the inside.

Make extra so you have leftovers for Thai Squash Curry the next day!

If you give this recipe a try, please take a picture and tag it #eat_well_enjoy_life on instagram so we can see! We love seeing your photos.

Also please let us know what you think! Leave a comment or rate it.

“Autumn is the season to find contentment at home by paying attention to what we already have.” Unknown

If you like this recipe, try these other delicious fall squash recipes:

Kale and Butternut Squash Frittata

Thai Squash Curry

Roasted Butternut Squash with Kale and Pomegranates

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