Food The Bite:

Swooning Over: Delicata Squash

Athena Calderone
Swooning Over: Delicata Squash

While we don’t discriminate in the winter squash arena (because, really, they’re all so delicious), it must be said that they’re not all created equal. Crowd favorite butternut, for instance, has one of the lengthier preparation periods. On chilly fall nights, when we don’t have the energy to peel away or the extra cook time required, delicata squash is the best alternative. Sometimes known as sweet potato squash, for it’s similarly rich and creamy texture, delicata does not require peeling to be enjoyed and caramelizes quickly in the oven. It’s a versatile flavor that can be applied easily to every mealtime. To get you started, we’ve rounded up eight of our favorite delicata-centric dishes, along with EyeSwoon’s go to recipe from this post, below!

Roasted Delicata Squash

Athena Calderone


2-3 delicata squash

2 tablespoons EVOO

1 tablespoon maple syrup

3/4 teaspoons salt

Pepper, to taste

1/8 teaspoon hot red pepper

2 tablespoons fresh sage

2 tablespoons squash seeds


1. Rinse and cut your delicata squash crosswise creating 3/4″ discs. Use a spoon to core the seeds from each disc, removing from the center. Place discs on a roasting pan.

2. Save your seeds; wash and dry them.

3. Drizzle olive oil and maple syrup over your squash discs and toss.

4. Stack about 5-6 sage leaves (approx. 1 tablespoon) on top of one another, hold stack tight with your fingertips and cut thin slices through the leaves. Sprinkle sage, red pepper, and your seeds over the squash. Toss again.

5. Roast in a pre-heated 400 degree oven for 20 minutes; flip over to brown the other side, roast for 10 minutes more or until golden.

6. To finish, add the additional 1 tablespoon of freshly chopped thin sage slices and a sprinkle of Maldon sea salt.

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