Delicata is just how it sounds—delicate! Of all the squash varieties I’ve discovered over the past few years, Delicata squash has become a true favorite. What makes it especially amazing? You can roast and eat the entire thing—skin and all! Yes, I was shocked too. No peeling. No food waste. Just roast, season, and enjoy. It’s the perfect zero waste recipe, just in time for Earth Day.
When roasted, Delicata squash develops a sweet, nutty flavor that’s completely crave-worthy. Although it’s technically classified as a winter squash, I’ve found them at markets well into April here on the East Coast. If you’re lucky enough to spot a few in your local store or farmers market, grab them! Delicata is a seasonal gem worth celebrating.
🧡 Why You’ll Love Delicata
For years, I walked past all the squash at the farmers market. I had no idea what I was missing. Now, delicata squash is a regular star on my dinner plate. Not only is it delicious and versatile, but it’s also a nutritional powerhouse. Just one serving of delicata squash offers:
- Potassium for heart health
- Vitamin A for your skin and vision
- Vitamin C to boost immunity
- Fiber to support digestion
And yes—you can eat the skin. (Oh yeah…I said that already, but it’s worth repeating!)
🌈 What to Look For
Delicata squash is easy to recognize. It has a distinctive oblong shape, creamy yellow skin with dark green stripes, and a soft, edible rind that makes prep a breeze. It’s beautiful, nutritious, and low-waste. What’s not to love?
🥗 How to Cook It
Roasted delicata is my go-to. I slice it into half-moons, remove the seeds (don’t toss them—you can roast those too!), and toss with a simple mix of:
- A drizzle of maple syrup
- A sprinkle of dried thyme
- A pinch of salt and pepper
Then I roast them at 400°F for about 25–30 minutes until they’re golden and tender. That’s it! You can eat them as a snack, toss them into a salad, or serve them as a colorful side dish.
Want to make it your own? Try adding cinnamon, smoked paprika, or even a dash of cayenne for some kick.
🌍 Perfect for Earth Day (and Every Day!)
This delicata squash recipe is more than just delicious—it’s a celebration of seasonal eating, zero waste cooking, and simple plant-based goodness. Roasting the entire squash (skin and all!) makes it an Earth-friendly choice that helps cut down on food waste. Plus, you don’t need any fancy ingredients or gadgets.
So this Earth Day, give delicata a try. It’s sweet, sustainable, and so simple to make. Whether you’re new to squash or already a fan, this humble veggie might just surprise you. Now if I could find an Earth friendly strategy for the piles of clothes in the closet that I never wear! Oh well….one sustainable step at a time!
LA is a plant-based advocate from the Bronx. She can be found stalking farmer’s markets looking for Delicata squash until late May. She is also an Amazon Influencer and may receive compensation if you shop with her at the Black Girls Eat Shop on Amazon.
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Roasted Delicata Squash
Ingredients
- 2 medium delicata squash
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 3 tbs maple syrup
Instructions
- Pre-heat your oven to 425. Rinse the Delicata squash. Use a vegetable scrub brush if you have one. Since you will be eating the skin, it’s important to make sure it’s really clean.
- Slice the ends of the squash off and discard. Cut the squash down the middle and get rid of the seeds on the inside.
- Slice the squash into 1 inch semi-circles. Place on a cookie sheet covered in foil or parchment paper. Drizzle maple syrup and add seasonings to the squash. Massage until all of the vegetable is coated well.
- Bake for 20-25 minutes. Serve alone, as a side dish or in a salad.
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