The easiest pumpkin to cut is appropriately named Delicata Squash, as if it is delicate. Try roasting this one pumpkin wonder to get that warm, cozy winter feeling in your home.

close up of delicata squash on a pink baking sheet

Roast delicata squash until it is completely soft and easily mushed your finger. Otherwise, it will be crunchy and not as good.

To be perfectly honest, there is not much to this recipe.

For a side dish, they are way less work than fairy tale eggplant, cucumber kimchi, or mashed purple potatoes.

But delicata squash is so darn delightful, they really deserve their own blog post.

Easiest pumpkin to cut

Not only are they delightful, they truly are the easiest pumpkin to cut.

You know what I mean.

You see those beautiful orange globes around Halloween time. It’s all you can do to carve for a jack ‘o lantern, but you’re not about to chop it up to actually eat.

Kabocha squash is small, sweet, and one of my faves, but you need to bust out the body combat moves to hack through it.

(Not that I mind. I did chop 120 pounds of pumpkins one evening for a fall harvest dinner event. You, however, probably haven’t gone through hard squash boot camp.)

Delicata squash, on the other hand, is oblong, not too thick, and not too large. You can pick it up with one hand and hold it there too.

No need to peel

In addition to being easy to handle, you don’t have to peel it.

You can if you want to, but the skin is soft and rather edible. (I have never, ever peeled it in my whole life.)

How to Roast Delicata Squash

Step 1: Cut in half

Before you start though, it’s a good idea to get the oven preheated to 375 degrees F.

Nip the stem and bottom end off first, so it lays flat.

Then down the knife goes through the center. This technique works best the smaller the delicata squash is.

For larger sized squash, take care that it doesn’t slip out from underneath you as you press down with the knife.

Step 2: Deseed

Scoop out the seeds with a spoon.

Some people save the seeds and roast them. (I just compost them.)

Step 3: Slice

Slice into about 1/2″ thick semi-circles.

Step 4: Season

Toss with oil and salt, and spread on a baking sheet.

Step 5: Roast

Roast the pumpkin on the middle to upper third of the oven until completely soft.

You should be able to completely and easily pierce it with a fork.

If you undercook it, it doesn’t develop that nutty, sweet wholesome flavor.

Serve warm to add bright orange color to any meal (especially nice for a holiday one).

Tips to make it better @home

You can peel the skin or not, depending on your preference.
Add 1 tsp of spices if you like such as curry powder, turmeric, ginger, rosemary, or thyme prior to baking.
Roast until completely soft and tender for maximum flavor and sweetness.

More Easy Side Dishes

Easy Korean Seaweed Salad Recipe #vegan

Japanese Mushroom Rice (Kinoko Gohan)

Coconut Fruit Salad (Dairy Free Asian Ambrosia)

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