BY SHALEEN DESTEFANO
There’s a lot to love about fall cooking, but peeling a butternut squash isn’t one of them. Enter delicata squash. This pretty little striped vegetable is the most underrated thing in the produce section. No, it’s not for decorating your porch.
With its naturally sweet, almost nutty flavor and creamy texture, delicata tastes kind of like a sweet potato. But here’s the best part: you can eat the skin. Just slice, scoop, season, and roast.
And there’s more to this squash than good looks. It’s rich in fiber which supports digestive and heart health. It also provides vitamins A, C, and B6, along with potassium and magnesium. Not bad for something that tastes this good. Win-win-win.
Delicata is typically in season from now through December, so now is the perfect time to give it a little attention. We like to roast until the edges caramelize, with a touch of maple syrup or hot honey, fresh thyme, and a generous toss of Parmesan. Nothing fancy. Just really, really good food.
Ingredients
2 medium delicata squash
2 tablespoons olive oil
1 tablespoon pure maple syrup or hot honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 teaspoon fresh thyme leaves, plus more for serving
¼ cup freshly grated Parmesan cheese
Optional: pinch of red pepper flakes (not a option in our house)
Directions
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Wash the squash, trim the ends, and slice each one in half lengthwise. Scoop out the seeds with a spoon, then cut into ½-inch-thick half-moons. Leave that beautiful skin right where it is!
Toss the slices with olive oil, maple syrup, salt, pepper, garlic powder, and thyme.
Arrange in a single layer on the baking sheet, leaving a little room between pieces. Roast for 20–25 minutes, flipping halfway through, until tender and golden around the edges.
Remove from the oven, sprinkle with Parmesan, and return to the oven for another 2–3 minutes, just until the cheese melts.
Finish with fresh thyme and a pinch of red pepper flakes if you like a little heat. Serve warm.