Roasted Delicata Squash (CSA Friday)


I’m loving all these apples and pears these days.  Maybe I’ll make a small pot of butternut squash and apple soup this week.  Have any good recipes?  As for last week’s delicata squash, I roasted them with some salt, pepper and brown sugar.  The recipe I saw had you slather them in butter first but I forgot, which is just as well since I’m trying to lose some weight.  They were still yummy, though.  But before I get to the recipe, here’s our loot this week.

You should see the stash of potatoes I have right now.  Good thing they keep for months!

Roasted Delicata Squash


  • 3 delicata squash
  • 1/4 cup brown sugar
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Wash your squash and slice in half lengthwise. Use a spoon to remove the seeds and strings from the middle of the squash
  3. Cut each half lengthwise again to make "boats."
  4. Salt and pepper each boat generously, and then sprinkle brown sugar evenly over all the slices.
  5. Line a baking pan with parchment paper and lay the squash out, leaving a little space in between each one so they can breathe.
  6. Bake for 30 minutes, or until squash is tender (Use a fork to poke it. The fork shouldn't meet any resistance.).

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