Roasted Delicata Squash

I started cooking delicata squash several years ago after coming across it at a Farmer’s Market in Boston. I’ve been in love with it since. Like other autumn squashes, the sweet squash is absolutely delish. Unlike the other autumn squashes though, you can eat the skin. Yay to not having to peel the squash! The creaminess of the goat cheese really compliments the roasted, sweet squash. Serve as a side dish to grilled pork tenderloin or chicken, or you could top the squash on an autumn kale salad, such as the Harvest Salad.


  • 2 Delicata Squashes
  • Olive Oil, drizzle to lightly coat
  • 1/2 Cup +- Crumbled Goat Cheese
  • Salt & Pepper, to taste

Preheat the oven to 425 degrees. Clean the squash and then slice the ends off. Cut the squash in-half lengthwise, and then scoop out the seeds. Cut the halves into half-moon thick slices. Place in a single-layer on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake the squash for 20-25 minutes or until it’s completely tender. Sprinkle with crumbled goat cheese and serve warm.


2 Comments Add yours

  1. Kelly says:

    Looks delish! I have seen that in the markets but never tried it. Will make for sure! Hope all is well back in Florida 🌞

    Kelly Cash 248.930.2106


    1. Kristin says:

      Thank you! Yes, I highly recommend giving it a try. It’s so tasty and easy to handle. Let me know if you do! All is well in FL – hope you and your crew are doing great!

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