Roasted Delicata Squash With Sage

Delicata squash is certainly having a moment! Lately I’ve seen dozens of recipes for roasted delicata squash. A couple of weeks ago a friend of mine called excited about the new Ina Garten cookbook she had gotten.

She suggested that we plan a dinner around a few of the recipes, with each of us cooking two recipes. This is a fun way to really to dive into a cookbook. I immediately gravitated towards the roasted delicata squash with sage and honey. I was not disappointed! This is seriously one of the best squash recipes I’ve ever tried.

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Of the four recipes we sampled, we decided that we’d make each and everyone of them again! I’d definitely recommend this latest Ina Garten cookbook. It would be a great holiday gift.

My husband who generally doesn’t have a whole lot to say about vegetables one way or another loved it so much, he said he’d eat it every day! Unfortunately delicata squash is only available during the fall and winter.

As always, the simplest recipes are the best. This squash recipe is no exception. Minimal ingredients and a simple preparation make this dish perfect for weeknights, but it’s so good, you’ll want to impress guests with it or serve it with your Thanksgiving turkey.

What is delicata squash?

Delicata squash is a variety of winter squash. Also known as peanut or Bohemian squash, this thin skinned striped squash is perfect for roasting. It’s delicate, sweet flavor lends itself perfectly to the sage and honey marinade.

Can you eat the skin of delicata squash?

Yes! unlike butternut squash or spaghetti squash, delicata squash does not need to be peeled. The skin is perfectly edible!

How do you cook delicata squash?

Delicata squash can be baked, sautéed, or steamed. But I think the best way is to roast it!

How to make this recipe

Cut each squash lengthwise.

Scrape out the seeds, I like to use a grapefruit spoon with serrated edges to make the job easier.

Cut each half into slices about 3/4″ thick. Cut the shallots lengthwise into wedges.

Mix the oil, honey, salt, pepper and sage together in a small measuring cup.

Toss the squash and the shallots together in a large bowl with the oil and honey mixture.

Spread the squash and shallots on a sheet pan.

Roast for 20 to 25 minutes at 400 degrees Fahrenheit, until squash is tender.