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Crispy Roasted Delicata Squash

  • Author: Ingrid DeHart -
  • Total Time: 35 minutes
  • Yield: 2 servings 1x


In the recipe the squash are crispy on the outside soft and sweet on the inside.


  • 1 delicata squash (about 1 pound)
  • 12 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)


  1. Preheat oven to 425°F. Wash the outside of the squash (you’re going to eat the skin).
  2. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
  3. Cut into ¼ to 1/2-inch slices, keeping the size of the slices consistent. Coat both sides of each slice with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined rimmed baking sheet in a single layer.
  4. Place in preheated oven and roast for 15 minutes. Flip each slice over and roast for another 15 minutes or until brown and crispy.
  5. Enjoy.
  • Prep Time: 5 minutes
  • Cook Time: 30
  • Category: Vegetable
  • Cuisine: Seasonal, Farm to Table, Paleo, Gluten-Free, Vegan, Whole30